High‐Protein Texturized Products of Defatted Soy Flour, Corn Starch and Beef: Shelf‐Life, Physical and Sensory Properties

Abstract

ABSTRACT Selected mixes consisting of Bf [high‐beef (29%) low‐fat (2.96%)], bf [low‐beef (20%) low‐fat] and BF [high‐beef high‐fat (5%)] which incorporated raw beef, defatted soy flour, and corn starch were extruded in a single‐screw extruder. The products had no flavor additives and trained sensory panelists detected hay‐like, beany or grainy flavors. Bf extrudate was more expanded than BF extrudate and rated least hard by the sensory panel, whereas bf extrudate was least susceptible to lipid oxidation. Bf and bf extrudates showed microstruc‐tures with large air cells. All three showed advantages of beef and soy flour in amino acid and fatty acid compositions, respectively, and were microbiologically safe during prolonged storage at 37°C.