Evaluation of Corn Protein Concentrate: Extrusion Study

Functional properties of corn protein concentrate were evaluated after extrusion with a laboratory Brabender and a Wenger X‐25 extruder. Bulk density, water content and hardness after rehydration were used as criteria for textural comparison among extrudates. Results indicated that corn protein concentrates resulting from either aqueous (CPC‐A) or ethyl acetate (CPC‐E) extraction were more suitable for extrusion applications than the one resulting from hexane extraction. A blend containing corn protein concentrate and soy flour at the ratio of 15:85 was good for chunks and granules extrusion in the pH range 7.0 ‐ 7.3. In a dry spinning process which requires a dough with high cohesiveness for fiber formation, a blend containing 21% of corn protein concentrate, 20% soy isolate, and 59% soy concentrate at a natural pH was satisfactory.