Abstract
Extrusion cooking of dehulled whole soybean, containing ca. 20% oil, was done through a twin-screw extruder equipped with a cooling nozzle. The effect of various parameters as barrel temperature, feed rate and screw speed on the textural quality of the extrudate was investigated and evaluated using the values of shearing force measured with the shear cell and physical structure index which was a modified version of Integrity Index of the FNS test. The concept of index or the ratio of parallel to cross-sectional value of blade shear force was introduced, expressing the fiber orientation of extrudate which was strongly affected by the feed rate. The main factor affecting texturization of dehulled whole soybean was found to be barrel temperature, optimum at 160°C.
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