Abstract
ABSTRACTYellow dent corn meal was extruded in a twin‐screw extruder with a monoacylglycerol (MAG) and soybean fiber. A ten member descriptive analysis panel was employed to study the effects of four extrusion treatment variables on the textural properties and microstructure of extruded corn meal products. The treatment variables studied included MAG and soybean fiber contents in the feed, extruder screw speed, and feed rate. The microstructure of extruded samples was also studied to support the sensory texture evaluations. MAG addition was found to be the most significant factor affecting texture. Low levels of MAG (0.375%) and soybean fiber additions (5%) resulted in improved overall texture quality. Higher screw speeds were associated with higher cohesiveness and adhesiveness, and feed rate had the least influence. Most of these effects could be attributed to the microstructural property changes under the treatments.
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