Title of article
Amino Acid and Protein Dispersibility Index (PDI) of Mixtures of Extruded Soy and Sweet Potato Flours
Author/Authors
Iwe، M. O. نويسنده , , Zuilichem، D. J. van نويسنده , , Ngoddy، P. O. نويسنده , , Lammers، Wim نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2001
Pages
-70
From page
71
To page
0
Abstract
Selected samples of defatted soy flour, sweet potato flour, and their blends were extruded in an Almex-150 single screw extruder. Effects of extrusion cooking were verified with respect to amino acid profile and protein dispersibility indices of the samples. Amino acid contents of soy flour as well as that of sweet potato flour were more drastically reduced by extrusion than those of their mixtures. Protein dispersibility indices of the samples increased with increase in sweet potato proportion in the blends.
Keywords
dough , oxygen adsorption , starch
Journal title
LEBENSMITTELWISSENSCHAFT & TECHNOLOGYE / FOOD SCIENCE
Serial Year
2001
Journal title
LEBENSMITTELWISSENSCHAFT & TECHNOLOGYE / FOOD SCIENCE
Record number
46007
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