Abstract
ABSTRACTEffects of feed moisture, fat and corn starch levels and process temperature on physical properties of extrudates of defatted soy flour‐amylose corn starch‐raw beef blends were investigated using response surface methodology. Contour plots showed a convex curve of expansion ratio (ER) with moisture, concave curves of bulk density (BD) and shear‐force (SF) with moisture, and concave cmves of SF with each of the four extrusion variables. Fat decreased ER and increased BD, whereas corn starch increased ER. Products with high ER and low BD and SF tended to have prominent air cells, continuous protein matrices, and smooth cell wall surfaces in scanning electron micrographs. The optimum extrusion conditions for minimal SF values, with 20% non‐dehydrated beef muscle and varied amounts of defatted soy flour, were: 29.1% feed moisture; 2.96% feed fat; 22% feed corn starch; and 162°C process temperature.
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