A Research Note
Effect of Lipids on the Properties of Extruded
M. BHATTACHARYA and M.A. HANNA
ABSTRACT
Corn gluten having 3.9, 1.8 and 0.2%, lipid (dry basis, db) was
blended with defatted soy protein concentrate in the ratio of 25:75 w/
w. The blends were made up of 20, 30, and 40% moisture (db) and
then extruded through 4.24, 3.0, and 2.12 mm diameter dies at screw
speeds of 60, 120, and 180 rpm. The dependent variables measured
were puff ratio, bulk density, shear strength, and water-holding ca-
pacity. Shear strength increased when lipids decreased from 3.9% to
1.8% but then decreased when lipids were reduced to 0.2%. Water-
holding capacity and puff ratio increased with decreasing lipids. Bulk
density was unaffected by lipid concentration.
INTRODUCTION
THE USE OF high-temperature short time (HTST) extrusion
cooking has led to the production of fabricated foods consisting
primarily of cereals, starchesand vegetable proteins. This process
has almost limitless applications in the processing of cereal-
based foods and other materials including various blends. Lit-
erature reviews on protein-texturization via extrusion can be
found in Harper (1979), Kinsella (1978), Clark (1978) and
Stanley and de Man (1978). However, very little has been
reported on the possible interactions between lipids and pro-
teins during extrusion. Even though the nutritional value of
lipids may decrease at high temperature because of an in-
creased oxidation rate and the formation of toxic compounds
(Link0 et al., 1981), it is possible that temperatures during
extrusion cooking are rarely high and residence time long enough
to cause thermal destruction of lipids (Nielsen, 1976).
The effect of lipids on extrudate properties is complex and
has been shown to vary with the type, the amount and the
hydrophilic-lipophilic balance of the lipid and the material being
extruded (Faubion et al., 1982). Faubion and Hoseney (1982)
observed that the diameter of lipid-extracted, low-protein hard
wheat flour extrudate increased by 28% over nonextracted flour.
Textural strength was also found to increase upon removal of
free lipids. In a study by Bhattacharya et al. (1986), different
levels of lipids in the product, as obtained by blending corn
gluten meal (CGM) and soy concentrate (SC) in varying pro-
portions, resulted in different puff ratios, bulk densities, water
holding capacity and shear strengths after extrusion. However,
the differences in textural properties could also have been due
to varying levels of the two protein types (corn and soy), since
protein types have been known to affect properties (Breshna-
han et al., 1982). This study was, therefore, undertaken to
separate the effects of lipids from proteins and to observe the
effect of lipid concentration on textural properties.
MATEFUALS & METHODS
DEFATTED SOY PROTEIN concentrate was obtained from Central
Soya (Fort Wayne, IN); wet corn gluten meal was obtained from
Author Bhattacharya is Assistant Professor, Dept. of Agricultural
Engineering, Univ. of Minnesota, St. Paul, MN. Author Hanna is
Professor, Depts. of Agricultural Engineering and Food Science
& Technology, Univ. of Nebraska, Lincoln, NE.
1230-JOURNAL OF FOOD SCIENCE-Volume 53, No. 4, 1988
Products
ADM (Clinton, IA). The details of sample preparation can be found
in Bhattacharya et al. (1986).
Lipids from CGM samples were extracted using solvent Skellysolve
B in a modified Soxhlet extraction apparatus having an extraction
volume of 2200 mL. Samples of flour were extracted for 48 hr to
reduce the average lipid content of CGM from 3.91% to 1.8% and
for another 48 hr to further reduce the lipid content to 0.2%. The
defatted materials were air-dried at room temperature (23°C) until
solvent odor was no longer noticeable.
A Brabender laboratory food extruder with a 1.90 cm diameter
barrel and a 2O:l barrel length to diameter ratio was used. Screws
rotated at speeds of 60, 120, and 180 rpm. The screw compression
ratio was 3:l. The detailed barrel and screw dimensions can be found
in Bhattacharya et al. (1986). The temperature of the first (heating)
zone was kept at 8O”C, whereas those of the second and die zone
were held at 145 2 1°C. The nozzle diameters were 4.24, 3.00 and
2.12 mm having length to radius (L/R) ratios of 6.73, 10.73, and
14.05, respectively. The melt temperature at the die entrance was
within ? 2-3°C of the reported barrel temperature.
Before extruding the blends, the extruder was brought to equilib-
rium with corn meal. Care was taken to ensure that flights at the
feeding port were kept full throughout the extrusion runs. The ex-
truded samples were dried at .45’C for 16-24 hr to bring the final
products to approximateIy the same moisture (2-3%). The products
were sealed in polyethylene bags and stored in a freezer until further
analyzed.
Eleven samples from each blend were extruded at different mois-
tures with different die and screw speed combinations. The detailed
experimental design can be found in Walker and Parkhurst (1984).
Textural properties (puff ratio, bulk density, shear strength and
water-holding capacity) were determined as outlined in Bhattacharya
et al. (1986). Die diameter and screw speed were expressed as shear
rate, the detailed calculation of which can also be found in an earlier
paper (Bhattacharya et al., 1986).
Duncan’s multiple range test (Barr et al., 1979) was used to dcter-
mine mean differences between lipid concentrations. General Linear
Model (GLM) procedure was used to conduct analysis of variance.
RESULTS & DISCUSSION
EXPERIMENTAL DATA can be found in Table 1. Statistical
analysis of linear quadratic and linear cross product effects of
independent variable on puff ratio, bulk density, shear strength
and water-holding capacity is shown in Table 2. Puff ratio was
affected by linear and quadratic effects of shear rate as well
as interactions of shear rate with moisture content and lipid
concentration. Increased shear rate caused product to puff more.
Lower lipid concentrations also increased the puff ratio of the
products, Higher moisture caused products to puff less.
Bulk density was affected by shear rate and moisture but
not by concentration of lipid in the product. Increasing shear
rate decreased bulk density whereas increased moisture in-
creased bulk density.
Shear strength was affected by moisture and lipid concen-
trations. Shear strength was highest at 1.8% lipids but dropped
off at the 3.9% and 0.2% lipids. At 20% and 30% product
moisture, the shear strength at 3.9% lipids was higher than at
0.2% lipids. At 40% product moisture, the reverse was ob-
served. Duncan’s Multiple Range Test (DMRT) showed that
mean shear strength at 1.8% lipids was higher than at 0.2%
lipids (5% level of significance). No statistical differences were
observed between means at 3.9% and 1.9% or 3.9% and 0.2%.
 Table 1 -Effect of lipid concentration on textural properties of extruded corn gluten mealjsoy concentrate blend0
Puff ratio Shear strength (kPa) Bulk density (kg/ma) Water-holding capacityb
MC rm Diam LLl LL2 LL3 LLI LL2 LL3 LLl LL2 LL3 LLl LL2 LL3
20 60 4.24 1.24 1.43 1.78 3530 4596 2584 514.5 508.9 523.9 3.37 3.63 3.60
120 2.25 2.54 3.99 4.85 1410 3000 820 272.5 241.7 165.9 3.56 3.59 3.81
%i 160 3.00 2.46 3.34 6.93 1500 2665 859 414.5 313.7 239.0 3.48 3.64 3.65
30 60 2.25 1.76 2.11 2.53 2200 3744 2594 486.5 434.8 475.7 2.83 3.43 3.44
30 120 4.24 1.35 1.41 3.17 2210 3252 1066 506.5 530.3 384.2 3.33 3.24 3.25
30 120 3.00 1.75 2.28 3.88 2380 2716 1034 484.0 457.2 325.0 3.07 3.31 3.26
30 120 2.25 1.41 2.68 3.67 1940 2247 1238 387.0 367.0 304.9 2.93 3.27 3.27
30 180 4.24 1.56 1.83 3.58 1890 2117 841 487.5 479.1 317.0 3.25 3.42 3.40
40 60 3.00 1.28 1.86 1.43 5040 5520 6913 551.5 498.8 612.3 2.99 3.14 3.11
40 120 4.24 1.24 1.31 1.58 1760 4294 2708 557.5 571.0 644.2 3.09 3.22 3.23
40 180 2.25 1174 lI93 2.27 1580 3960 3109 477.5 451.7 512.2 2.88 3.37 3.44
’ LLl-Unextracted C G M (3.9% lipid); LL2-CGM e&&d once (1.8% lipid); LLJ-CGM extracted twice (0.2% lipid); MC-Moisture content (dry basis); rpm-Screw speed (rev/
min); Diam-Die diameter (mm).
b Water-holding capacity has units of (g HzO/g substrate).

Table 2-Analysis of variance of dependent variables as affected by in- CONCLUSIONS

dependent variable9
PR>F DECREASING the lipid concent in products resulted in a puf-
Water-
fier extrudate that had higher water-holding capacity. The shear
Puff Bulk Shear holding strength of the extrudates increased with a decrease in lipid
ratio density strength capacity concentration and then decreased with further reductions in
MCDB NS S S lipid content. This might indicate that a certain percent of lipid
Shear HS’ HE’ NS NS was necessaryto impart strength in extrudates. The combina-
NS NS NS S tion of lipid concentration and extrusion conditions made it
&DB*MCDB NS NS S
Shear’Shear HS” S NS NSS possible to produce extruded products with a wide range of
LL”LL NS NS HS S textural properties.
MCDB*Shear HS” S NS NS
MCDB*LL S NS NS NS
Shear*LL HS NS NS NS REFERENCES
0 MCDB-Moisture Content (Dry basis); Shear-Wall Sheer Rate (Set-1): LL-Lipid con-
Barr, A. J., Goodnight, J. H., Sall, J. P., Blair, W. H., and Chilko, D. M.
centration; NS-Not significant at 5% level; S-Significant at 5% level; HS-Significant 1979. “A User’s Guide to SAS 79.” SAS Institute, Raleigh, NC.
at 1% level; HS-Significant at 0.1% level. Bhattacharya, M., Hanna, M. A., and Kaufman, R. E. 1986. Textural prop-
erties of extruded plant protein blends. J. Food Sci. 51: 988.
Breshnahan, D. L., Wolf, J. L., and Thompson, D. R. 1982. Potential for
utilizing 11s soy globular protein in study texture formation. J. Food
Water-holding capacity was affected by both linear and qua- Proc. Eng. 5: 113.
dratic effects of lipid level and moisture. Increasing moisture Clark, J. P. 1978. Texturization by extrusion. J. Text. Stud. 9: 109.
Faubion, J. M. and Hoseney, R. C. 1982. High-temperature short-time
decreasedwater-holding capacity whereas decreasedlipids in- extrusion cooking soft wheat starch and flour. II. Effect of protein and
creased water-holding capacity. DMRT showed that water- lipid on extrudate properties. Cereal Chem. 59: 533.
Faubion, J. M., Hoseney, R. C., and Serb, P. A. 1982. Functionality of
holding capacity at 3.9% lipid concentration was significantly grain components in extrusion. Am. Assoc. Cereal Chem. 27: 212.
lower than at 1.8 and 0.2% lipids. Harper, J. M. 1979. Food extrusion. Crit. Rev. Food Sci. Nutr. 11: 155.
Extrudate propertieshave been known to vary with the amount Holay, S. H. and Harper, J. M. 1982. Influence of the extrusion shear
environment on plant protein texturization. J. Food Sci. 47: 1869.
and type of lipids (Faubion et al., 1982). An analysis of the Kinsella, J. E. 1978. Texturized protein: Fabrication, flavoring and nutri-
lipids showed that the lipid profiles of all three blends were tion. Crit. Rev. Food Sci. Nutr. 10: 147.
Linko, P., Colonna, P., and Mercier, C. 1981. High-temperature short-time
the same. Very little is known regarding lipid-protein inter- extrusion cookin In “Adv. Cereal Sci. Technol.,” (Ed.) Y. Pomeranz.
action. Protein interaction which is responsible for texturiza- Amer. Assoc. of E ereal Chem., St. Paul, MN.
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freedom to form disulfide bonds thus increasing the shear Bakelab data with personal computer. Cereal Foods World. 29: 662.
strength. However, the data suggested that some lipid was MS received 4/4/88; accepted 4/11/88.
necessary. Since molecular interactions are complex and their
measurement quite difficult, more work needs to be done on
a molecular level to explain these interactions.

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