ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The continuous production of gels of high moisture content is carried out by extrusion-cooking, with a residence time of 30-100 sec, using soy protein isolate as a model ingredient. The hot viscous extrudate can be collected in a mold, and gels upon cooling. The best texture characteristics are obtained with protein and water concentrations of 18 and 80% (wet basis), respectively, and extrusion temperatures of 150-160°C. The effects of acidification, addition of NaCl, CaCl2 or sucrose on gel texture are investigated. Extrusion-prepared soy gels melt reversibly upon further heating (120°C) and withstand frozen storage. Their texture and micro-structure are compared to those of soy gels prepared by conventional batch heating at 100-120°C.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1985.tb10457.x
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