  2001 AACC Annual Meeting Charlotte, North Carolina October 14-18, 2001 Charlotte Convention Center  |
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The effect of rice bran and soy protein isolate in protein-dietary fiber rich direct expanded snack foods. A. Suksomboon (1), O. NAIVIKUL (1,3), and P. Boonyasirikool (2). (1) Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Thailand; (2) Institute of Food Research and Development, Kasetsart University, Thailand; (3) Corresponding author. E-Mail: fagionn@nontri.ku.ac.th.
The direct expanded corn-base snack foods were improved to have more nutritional value of protein from soy protein isolate and dietary fiber from rice bran. The snack formulas were performed as a 3 × 3 factorial experiments with three soy protein isolate levels (7.5, 10.0 and 12.5% by weight) and three stabilized full fat rice bran levels (7.5, 10.0 and 12.5% by weight). They were produced by a co-rotating twin screw extruder at 120 - 160°C. Physical properties (expansion ratio, bulk density and texture characteristics) and chemical properties (moisture, protein, fat, ash and dietary fiber contents) of the extrudates were determined. Results showed that the increasing both amount of soy protein isolate and rice bran caused the significantly (P less than 0.05) decreasing expansion ratio and increasing bulk density and hardness of the extrudates. The sample contained 12.5% soy protein isolate and 12.5% rice bran showed the lowest expansion ratio (2.31), the highest bulk density (0.39 gram per cubic centimeter) and the highest hardness (109.65 Newtons). Protein, fat, ash and dietary fiber contents of the extrudates were significantly (P less than 0.05) increased as soy protein isolate and rice bran levels increased. The 12.5% soy protein isolate and 12.5% rice bran product gave the highest protein content (19.45% dry basis) and the highest dietary fiber content (9.97% dry basis).
Copyright 2001
The American Association of Cereal Chemists