Effects of extrusion conditions on the morphological, functional, and sensory properties of soy press cake extrudates

Abstract: We developed and applied 4 extrusion regimens (moisture content between 30 % and 60 % and temperature from 110 °C to 120 °C) with twin-screw extruder for valorising soy press cakes, byproduct of soy drink (Soyd) and tofu (Soyt) manufacturing processes, by varying physical conditions of ext...

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Bibliographic Details

Published in:	Heliyon
Main Authors:	Aditya Bali, Aelita Zabulionė, Shreya Pravin Kumar, Dovilė Liudvinavičiūtė, Laura Pečiulytė, Ramunė Rutkaitė, Per Ertbjerg, Alvija Šalaševičienė
Format:	Article
Language:	English
Published:	Elsevier 2024-06-01
Subjects:	Soy Texture Twin-screw extrusion Press cake Meat analogue
Online Access:	http://www.sciencedirect.com/science/article/pii/S2405844024086456