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Effects of extrusion cooking on some functional properties of soy-sweet potato mixtures – A response surface analysis

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Abstract

Mixtures of defatted soy flour and sweet potatoes wereextruded at 0:100, 25:75, 50:50, 75:25 and 100:0ratios in an Insta-Pro 600 single screw extruderoperated at 180, 200, 220 rpm.Oil (3–5%) was added into the mix before extrusion.A 5×32 fractional factorial central compositeresponse surface design was adopted forinvestigating the variables: feed composition, % oil,and screw rotation speed (RPM). Percent oil andscrew speed were randomly investigated at threelevels, while feed composition was randomlyinvestigated at five levels. Effect of extrusioncooking on functional properties: bulk density,expansion ratio, water absorption and solubilityindices and trypsin inhibitor were assessed.Results showed that feed composition and screw speedhad strong influences on the process. The effect ofadding oil, into defatted soybean significantly(p<0.05) affected only trypsin inhibitor content.High extrusion temperature (>130 °C), andaccompanying high shear, were the result of thenon-pasting nature of the extrudate. Therefore theproducts may have limited uses.

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  1. Department of Food Science and Technology, University of Agriculture, P.M.B. 2373, Makurdi, Nigeria

    M.O. Iwe

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Iwe, M. Effects of extrusion cooking on some functional properties of soy-sweet potato mixtures – A response surface analysis. Plant Foods Hum Nutr 55, 169–184 (2000). https://doi.org/10.1023/A:1008112119256

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