Abstract:

【Objective】 Relationship between extrusion texturization properties and physicochemical properties of soybeans varieties was investigated. The extrudate texturization properties include special mechanical energy, viscosity in slot die, and extrudates properties, such as texturization degree, tensile break strength, hardness, springiness, cohesiveness, and chewiness.【Method】 Eighteen soybean varieties from Northeast China were studied using a Brabender DSE-25 twin-screw extruder and statistic method of correlation analysis. 【Result】 The results showed that the crude protein content was positively correlated with special mechanical energy and viscosity in slot die during extrusion (α=0.05). Crude protein content and water-soluble protein content were positively correlated with tensile break strength and anti-cut of extrudates (α=0.05). Crude fiber content was negatively correlated with cutting force vertical extrusion direction, texturization degree and springiness of extrudates (α=0.05). Ash content was negatively correlated with special mechanical energy, viscosity in slot die during extrusion and cohesiveness of extrudates (α=0.05). 【Conclusion】 The conclusion is that the crude protein, crude fiber and water-soluble protein contents should be considered in breeding soybean varieties especially for extrusion. The soybean varieties that are suitable for extrudates with high texturization degree, tensile break strength and springiness should be high in protein, high in water-soluble protein and low in fiber content.

Key words: soybean, extrudate texturization, process applicability, correlation analysis