The wide variation of water absorption and water solubility index values of extruded food products makes their utilization difficult in food process applications. The published values of water absorption and water solubility indices of various extruded starchy and proteinaceous food products were classified and analyzed statistically in order to reveal the influence of die temperature, feed moisture content, and screw speed. A power law model relating the water absorption or water solubility index to independent extrusion variables was fitted to all literature data for each food product. The predicted values were carefully screened and successfully correlated to experimental values. In the case of the water absorption index, seven products and seven blends were evaluated and the correlation for most food products and blends was very good. However, in the case of the water solubility index, six products and two blends were evaluated and the correlation for most food products and blends was satisfactory.
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Oikonomou et al. (2011) studied this question.
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