title: [A model for the extrusion of a corn:soybean blend (70:30)].
abstract: Most of the physicochemical and sensorial properties of the extrudates depend on the extent of the starch degradation. A cereal extrudate has physicochemical properties similar to those of a blend of raw, gelatinized and dextrinized starch. Based on this postulate, models of cereal: oilseed blends were prepared, and different analytical techniques for their characterization were applied. Results revealed that the corn:soy (70:30) extruded sample under study, was similar to moderately dextrinized corn:soy blend obtained in the laboratory. Therefore, it could be used to prepare "papillas" or precooked foods.
mesh_terms: D005511:Food Handling; D005526:Food, Formulated; D009753:Nutritive Value; D010936:Plant Extracts; D013025:Glycine max; D013213:Starch; D003313:Zea mays
chemical_list: D010936:Plant Extracts; D013213:Starch
vernacular_title: Modelo para la extrusión de mezclas maiz:soja (70:30).