44F-9 |
Sensorial analysis of extruded products made from blends of corn flour and soybean and safflower meals |
H. E. MARTINEZ-FLORES, CICATA-IPN. Unidad Queretaro., Jose Siurob No 10, Colonia Alameda, Queretaro, 76040, Mexico, C. C. Mondragon, Dept. de Biotecnologia y Biongenieria, CINVESTAV-IPN, A. L. Saldaņa, Dept. Biotecnologia y Bioingenieria, CINVESTAV-IPN, and E. J. Garcia, Escuela Nacional de Ciencias Biologicas, Instituto Politecnico Nacional. Oilcake, the residual matter left after the extraction of oil from oilseeds, has gained importance because of its a high protein content, in addition to providing essential amino acids. Our objective was to carry out a sensorial analysis of extruded products containing a higher quantity and quality of protein due to the addition of soybean (SOM) and safflower (SAM) meals to the corn flour (CF). The blend of ingredients was formulated using a computer program with the following parameters: the protein content must not be higher than 18%, the lysine must be at least 70% of the value recommended by the FAO, and the sum of the SOM and SAM must not be higher than 30% of the blend. The program found 49 different formulas, but only three blends were evaluated. The CF contained 6.59% protein and 2.24% fiber, and the SOM contained 45.88% and 7.04%, respectively. The SAM, which was milled and sieved to separate the fiber, was composed of 32.91% protein and 15.37% fiber. The blends were coded as 1, 2, and 3 and had the following ratio of CF to SOM to SAM: 1 (89:8:3); 2 (83:11:6); and 3 (80:17:3). The moisture content of the three blends and the CF (control) was adjusted to 14%, and extruded in a single screw extruder Brabender. The products were evaluated by 64 trained judges. The best values for flavor (6.98), crunchiness (7.91) and overall acceptance (7.10) were obtained in the control but were not statistically different (P > 0.05) than blends number 3 and number 1. The amount of SOM added does not interfere with the sensorial characteristics of the product. However, the SAM should not be added at levels greater than 3%, since the fiber it contains have a pronounced effect on the quality of the product.
Session 44F, Product Development
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