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Components Table 2.4 Proximate composition of soy flours and Concentrates Soy flour and Grits Soy protein concentrates Defatted Full fat Alcohol - 20 - leached Acid Leached Moist hot water leach Protein (Nx6.25)% 51 41 66 67 70 Moisture [%] 4.5 4.9 6.7 5.2 3.1 Fat[%] 1.5 21 0.3 0.3 1.2 Fiber [%] 3.2 2.8 3.5 3.4 4.4 Carbohydrate [%] 34 25 17.9 19.3 17.6 Ash [%] 5.8 5.3 5.6 4.8 3.7 NSI (Nitrogen solubility index) - - 6.9 69 6.9 The major non protein constituents in concentrates are polysaccharides, arabinogalactan, and acid pectin –like polysaccharides, arabinon, and cellulose (Wolf and Cowan, 1971). 2.5.3 Functional Properties Functional characterization of proteinous products like that of soy products can be generalized as hydration, emulsification, textural, and rheological (Fenemma, 1985). Those characteristics can be measured through their nitrogen solubility, water absorption, viscosity, swelling, gelation, fat absorption, foaming, whipping, adhesion, fiber/texture, aggregation, dough formation, and extrudability. Understanding the functional properties of food products is important in determining the quality of the final product as well as in facilitating processing like: improved machinability, transportation, storage etc.(Raiz, 2008). Extrusion cooking process is one of innovative technology that can significantly change the functional properties of different products. By combining variations in plasticizing effect and dextrunization extent in extrusion, it is possible to obtain various polymer structures and molecular weight distributions, leading to a broad diversity in functional
properties of extruded polymeric melts. Generally, extrusion cooking technology offers wide potential for varying the functional properties of polymeric melts, and hence the characteristic of final product (Bouvier, 2001 ). a) Foaming property Foaming property is very important to improve texture, consistency, and appearance of food; such as baked and confectionary goods. Foam ability or foaming power (capacity) corresponds to the ratio of gas volume to liquid volume in foams (Soetrisno, 2007). Foaming, the capacity of proteins to build stable foams with gas by forming impervious protein films, is an important property in some food applications, including beverages, as well as angel and sponge cakes. Soy protein exhibits foaming properties closely correlated to solubility. Studies have shown differences among the foaming properties of various soy protein products, soy isolates are superior to soy flour and concentrates (Kin Selle, 1979; Hettiarachlly and Kalapathy, 1997). b) Emulsification property Emulsification property includes fat adsorption, foaming, and whipping abilities. The oilin-water emulsion stabilized by protein was represented by a bilayer model (Soetrisno, 2007; Elizalde et al, 1988).. Protein diffused and reoriented at the oil-water interface, the hydrophilic groups orient toward the water phase and the hydrophobic groups orient towards the oil. The thickness of the interfacial bilayer depends on the water and oil absorption capacity of the proteins and on the concentration of the protein. Emulsion stability is enhanced by high protein and oil concentration (Soetrisno, 2007; Elizalde et al., 1991). c) Water absorption (WAI) and Water solubility index (WSI) WAI measures the volume occupied by the starch after swelling in excess water, which maintains the integrity of starch aqueous dispersion (Kebede, 2006; Mason and Hoseney, 1986). The degree of gelatinization is defined as the weight ratio of gelatinized starch to the total weight of the sample (Ilo et al., 1996). Water solubility index was also used as - 21 -
Page 1 and 2: Addis Ababa University School of Gr
Page 3 and 4: Dedicated to my dear father iii
Page 5 and 6: Abstract Soybean (Glycine max L.) v
Page 7 and 8: 3.2.1 Materials 23 3.2.2 Equipment
Page 9 and 10: Table No. List of Tables Titles Pag
Page 11 and 12: List of Abbreviations AACC Approved
Page 13 and 14: 1.1 Background Chapter 1 Introducti
Page 15 and 16: extruded full fat SPC and extruded
Page 17 and 18: 2.2 Processed soybean products The
Page 19 and 20: Soy protein concentrate is the prod
Page 21 and 22: c) Hot Water Leaching Process Prote
Page 23 and 24: Fig. 2.2 Screw configuration of Twi
Page 25 and 26: Oil and Fats The level of applied s
Page 27 and 28: Soy protein has been identified as
Page 29 and 30: Characteristic While texturizing th
Page 31: c) Seed Density Seed density is a c
Page 35 and 36: Chapter 3 Material and Methods 3.1
Page 37 and 38: 3.4.1.2 Full fat soy flour (FFSF) T
Page 39 and 40: Impurities Cracking (Decorticator)
Page 41 and 42: ⎛ M ⎞ f − M i W = R⎜ ⎟
Page 43 and 44: 3.4.2.3.3 Specific Mechanical Energ
Page 45 and 46: 3.4.3Analytical Methods 3.4.3.1 Pro
Page 47 and 48: 3.4.3.2 Determination of physicoche
Page 49 and 50: centrifuge type UJ III Germany 1972
Page 51 and 52: hundred seed mass of locally grown
Page 53 and 54: 4.3 Changes during extrusion cookin
Page 55 and 56: 4.3.2 Extrusion Cooking of Full fat
Page 57 and 58: viscosity of the melt (Kebede, 2006
Page 59 and 60: similar for all products of the two
Page 61 and 62: 4.4.2 Protein Fig.4.5 Comparison of
Page 63 and 64: 4.4.4 Crude fiber The crude fiber o
Page 65 and 66: al., (2005). According to Onimawo e
Page 67 and 68: On the other hand the WAI value of
Page 69 and 70: Table 4.9 Water absorption and wate
Page 71 and 72: OAC [gm/gm] 2.5 2 1.5 1 0.5 0 Oil a
Page 73 and 74: EA [%] ES [%] 60 50 40 30 20 10 0 6
Page 75 and 76: Cultivar Sample type Clark 63K SCS
Page 77 and 78: 5. Suggested technology for product
Page 79 and 80: Material Balance on from cleaning t
Page 81 and 82: • Feed temperature = 20 0 C • H
Page 83 and 84:
Annual operation consumption In put
Page 85 and 86:
5.3 Plant capacity and Production p
Page 87 and 88:
5.4.3 Manpower requirement The tota
Page 89 and 90:
5.5.3 Determination of unit product
Page 91 and 92:
6. Conclusion and Recommendation 6.
Page 93 and 94:
6. Application of FFSF and FF-SPC f
Page 95 and 96:
Bishnosi, S., and Khetarpaul, N.,19
Page 97 and 98:
Harper, J.M. 1992. Extrusion proces
Page 99 and 100:
Peters, M.S., and Timerhause, K.D.,
Page 101 and 102:
Appendices Appendix A: Annual Main
Page 103 and 104:
Appendix B Annual utilities require
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School of Graduate Study Department of Chemical Engineering

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