%0 Journal Article
%T The Effect of Glandless Cottonseed Meal Content and Process Parameters on the Functional Properties of Snacks during Extrusion Cooking
%A Damian Reyes-J¨¢quez
%A Favio Casillas
%A Nancy Flores
%A Isaac Andrade-Gonz¨¢lez
%A Aquiles Sol¨ªs-Soto
%A Hiram Medrano-Rold¨¢n
%A Francisco Carrete
%A Efren Delgado
%J Food and Nutrition Sciences
%P 1716-1725
%@ 2157-9458
%D 2012
%I Scientific Research Publishing
%R 10.4236/fns.2012.312225
%X The results of the present study indicate that glandless cottonseed meal (CSM) can be incorporated in extruded corn flour snacks at a 10% content level, which increases snack protein content to 12.8% and reduce fat content to 6.2%. To improve snacks¡¯ nutritional quality, CSM and corn flour were extruded using a simple screw extruder. An expansion index (EI) ranging of 1.2 - 4.7 was obtained. Penetration force (PF) was 7 - 9 times harder than other extruded products. High extrusion temperature and high CSM concentrations decreased (<i>p</i> &lt; 0.05) EI, water activity, and water absorption index. Higher CSM concentrations can be incorporated into extrudates if snacks are processed at higher extrusion moistures. CSM increased (<i>p</i> &lt; 0.05) extrudates¡¯ PF giving them a unique crunchy texture. CSM decreased (<i>p</i>&lt; 0.05) extrudates¡¯ water solubility index. Extrusion conditions used showed a 68.5% starch gelatinization, and a starch availability of more than 97%, which explains the high expansion index obtained.
%K Cottonseed Meal
%K Extruded Snack
%K Functional Properties
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=25562