2001 AACC Annual Meeting Charlotte, North Carolina October 14-18, 2001 Charlotte Convention Center

Corn-grits: soybean (80:20) flour was extruded to obtain snacks ready-to-eat. Brabender twin-screw extruder used was with the following specification: constant feed rate of 20.8 kg/hr; constant screw speed of 100 rpm; die diameter of 5 mm. The barrel temperature (BT) profile was as follows: zone 1, 50°C (constant); zone 2, 90°C (constant); zone 3, 90, 110, 130 or 150°C, and zone 4 (die), 110, 130 or 150°C. Technological characteristics analysis showed that an increase in BT at zone 3, caused an increase in expansion ratio (ER) and water solubility index (WSI) up to 110°C, and then diminished. An increase in BT at zone 4, resulted in an increase in ER and WSI, except for snacks submitted to 130°C and 150°C in zone 3. Therefore, snacks with higher values of ER and WSI were submitted to sensory analysis. Results showed that snacks submitted to BT at 50-90-110-130°C presented better appearance, whereas those extruded at 50-90-110-150°C had better texture and flavor, being the last ones highly acceptable while flavored with onion. No trypsin inhibitor activity was detected in studied extruded snacks.