Texturized nonextrusion

Figure 13. SEMs of nonextrusion textured soy concentrate with different amounts of CF (1) alveolate morphology and (2) air cell cuticle of 5.7% CF products (3) alveolate morphology and (4) air cell cuticle of 10.2% CF products and (5) alveolate morphology and (6) air cell cuticle of 13.7% CF products.

Texturization Process at Various Temperatures. Changes in soy flour components during nonextrusion texturization at various temperatures were unlike those of extrusion texturization because shearing action does not occur in nonextrusion texturization. Therefore, a higher temperature (160 C) was required to produce a puffed product. Due to lack of shearing action, nonextrusion... 

Figure 21. Rheological properties of nonextrusion textured (A) soy flour, (B) 25.5% succinylated soy flour, (C) 61.7% succinylated soy flour, and (D) 83% succinylated soy flour. The bars, indicating standard error, that do not overlap indicate a significant difference between the respective means atP 0.05.

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