The Effect of Glandless Cottonseed Meal Content and Process Parameters on the Functional Properties of Snacks during Extrusion Cooking — Oak Academic Publishing
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The Effect of Glandless Cottonseed Meal Content and Process Parameters on the Functional Properties of Snacks during Extrusion Cooking
Graduate School of Biochemical Engineering, Technological Institute of Durango, Durango, México
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Extension Food Technology, New Mexico State University, Las Cruces, USA
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Extension Food Technology, New Mexico State University, Las Cruces, USA
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Technological Institute of Tlajomulco, lajomulco de Zú?iga, México
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Graduate School of Biochemical Engineering, Technological Institute of Durango, Durango, México
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Graduate School of Biochemical Engineering, Technological Institute of Durango, Durango, México
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Faculty of Veterinary, Juarez State University of Durango, Durango, México.
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Graduate School of Biochemical Engineering, Technological Institute of Durango, Durango, México
1 Graduate School of Biochemical Engineering, Technological Institute of Durango, Durango, México
2 Extension Food Technology, New Mexico State University, Las Cruces, USA
3 Extension Food Technology, New Mexico State University, Las Cruces, USA
4 Technological Institute of Tlajomulco, lajomulco de Zú?iga, México
5 Graduate School of Biochemical Engineering, Technological Institute of Durango, Durango, México
6 Graduate School of Biochemical Engineering, Technological Institute of Durango, Durango, México
7 Faculty of Veterinary, Juarez State University of Durango, Durango, México.
8 Graduate School of Biochemical Engineering, Technological Institute of Durango, Durango, México
The results of the present study indicate that glandless cottonseed meal (CSM) can be incorporated in extruded corn flour snacks at a 10% content level, which increases snack protein content to 12.8% and reduce fat content to 6.2%. To improve snacks’ nutritional quality, CSM and corn flour were extruded using a simple screw extruder. An expansion index (EI) ranging of 1.2 - 4.7 was obtained. Penetration force (PF) was 7 - 9 times harder than other extruded products. High extrusion temperature and high CSM concentrations decreased ( p < 0.05) EI, water activity, and water absorption index. Higher CSM concentrations can be incorporated into extrudates if snacks are processed at higher extrusion moistures. CSM increased ( p < 0.05) extrudates’ PF giving them a unique crunchy texture. CSM decreased ( p < 0.05) extrudates’ water solubility index. Extrusion conditions used showed a 68.5% starch gelatinization, and a starch availability of more than 97%, which explains the high expansion index obtained.
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