Using of Extrusion Process for Preparation of Instant Cereal Beverage Powders based on Corn and Soybean

Abstract

Preparation of the instant cereal beverage powders based on corn and soybean from extrusion process has been studied. To examine the effect of particle size of corn grit (13, 23 and 33 mesh) and the composition between corn grit and isolated soy protein (84:10, 74:20 and 64:30) on the properties of product and evaluate nutritional value of acceptable product. The results showed that the differences in particle size of corn grit were not significant effect (p > 0.05) on the chemical composition (moisture and protein content) and most of the physical properties of product but the differences in the composition between corn grit and isolated soy protein were significant effect (p ≤ 0.05) on the protein content and the physical properties of product (bulk density, reconstitution index, water absorption index, water solubility index and viscosity). The highest acceptable product consists of particle size of corn grit equaled to 13 mesh and the composition between corn grit and isolated soy protein equaled to 84:10 which reconstituted well, good soluble and moderate viscosity had adequate protein content and appropriate pattern of essential amino acid for good nutritive consuming.