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Preparation of Okara Puffed Food by Twin Screw Extrusion(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2015年02期
Page:
306-309
Research Field:
Publishing date:

Info

Title:
Preparation of Okara Puffed Food by Twin Screw Extrusion
Author(s):
LU Fei1;  CHEN Xi-dong1;  LI Bo1;  Li Sheng-li2
1School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China;?
2Zhengzhou Xinnongyuan Green Food Co.Ltd, Zhengzhou 450100, China
Keywords:
Okara;  Extrusion;  Puffed food;  Corn
PACS:
TS201.1
DOI:
10.11861/j.issn.1000-9841.2015.02.0306
Abstract:
Okara puffed food was prepared by twin screw extrusion using fresh okara (or okara powder) and corn flour as the primary materials. The results showed that mixing fresh okara (or okara powder) with corn flour at the ratio of 1∶4, adding suitable seasoning, controling the moisture content of mixed material at 28%, using the extrusion temperatures of 60℃-160℃-160℃, and baking the puffed products at 200℃ for 15 min, the okara puffed food had good taste and appearance can be produced.If corn flour was substituted at proper proportion by corn starch, the quality of puffed food could be further improved. This study provides a potential way for the utilization of okara.

References:

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Last Update: 2015-06-08