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  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Characteristics of high-protein texturized products produced by a single-screw extruder
  name:
    name part: Pak, Chi-yong
    name part: 1955-
    role:
      role term: creator
  name:
    name part: Rhee, Ki Soon
    role:
      role term: degree supervisor.
  name:
    name part: Cross, H. Russell
    role:
      role term: degree committee member.
  name:
    name part: Keeton, Jimmy T.
    role:
      role term: degree committee member.
  name:
    name part: Rhee, Khee Choon
    role:
      role term: degree committee member.
  name:
    name part: Texas A & M University
    role:
      role term: degree granting institution.
  type of resource: text
  genre: bibliography
  genre: Academic theses
  origin info:
    place:
      place term: xx
    date issued: 1991
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    extent: xii, 116 leaves : illustrations ; 29 cm
  abstract: The effects of raw material composition (feed moisture, fat and corn starch levels) and process temperature on characteristics of high-protein extrudates produced by a laboratory-scale single-screw extruder from non-dehydrated beef, defatted soy flour, and corn starch were investigated using response surface methodology (RSM). Physical and rheological properties (expansion ratio, bulk density, shear force, Hunter color, water absorption) and microstructural properties of the extrudates were determined. The RSM results showed that certain ranges of feed moisture and corn starch and process temperature were required for minimum bulk density and shear force values for the extrudate. Increasing the feed fat level increased the product bulk density and decreased expansion ratio. Microstructural examinations revealed that the product with high expansion ratio, low bulk density, and low shear force tended to have well-developed air cells, continuous protein matrices, and smooth cell wall surfaces. Three selected products--a high-beef (29%) low-fat (2.96%) product, a low-beef (20%) low-fat (2.96%) product, and a high-beef (29%) high-fat (5%) product--were manufactured based on the RSM results. All three products showed overall palatability scores ranging from 5 ("slightly palatable") to 6 ("moderately palatable") on an 8-point scale. The high-beef low-fat product was softer than the low-beef low-fat product. Both low-fat products showed microstructures with well-developed large air cells and continuous protein matrices. Protein matrices and air cells were not fully developed in the high-beef high-fat product. The three products were higher in methionine and lysine than defatted soy flour. They also had higher percentages of stearic acid and oleic acid than defatted soy flour and higher percentages of linoleic acid than beef. The three products were microbiologically safe during 150 days of storage at 37°C. The extent of lipid oxidation in the three products during 210 days …
  note: Typescript (photocopy).
  note: Vita.
  note: "Major subject: Food Science and Technology."
  note: Ph. D. Texas A & M University 1991
  note: Includes bibliographical references.
  subject:
    topic: Protein products industry
  subject:
    topic: Extrusion process
  subject:
    topic: Food
    topic: Sensory evaluation
  subject:
    topic: Major food science and technology
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  identifier: http://proxy.library.tamu.edu/login
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  record info:
    record content source: TXA
    record creation date: 920304
    record change date: 20200904152559.0
    record identifier: in00001073263
    language of cataloging:
      language term: eng