Cereal Chem 68:419-424   |  VIEW ARTICLE

Characteristics of Extruded Mixtures of Cornmeal and Glandless Cottonseed Flour.

M. E. Camire, C. C. King, and D. R. Bittner. Copyright 1991 by the American Association of Cereal Chemists, Inc. 

The effect of protein and dietary fiber supplementation on physical, chemical, and sensory quality properties were evaluated by extrusion cooking of mixtures of cornmeal and glandless cottonseed flour. Response surface analysis was used to determine the effect of the level of cottonseed flour (0-25%, w/w), barrel temperature (65.6-93.3 C), screw speed (350-450 rpm), and moisture content (18-21%) on the characteristics of the dried extrudates. Increased levels of cottonseed flour reduced collet bulk density and resistance to shear and increased diametric expansion and darkness compared with cornmeal controls that were similarly processed. Extrusion reduced protein solubility and available lysine in samples. Water absorption capacity was dependent largely on the moisture content of the mixture. A sensory panel found the samples containing cottonseed flour to be less yellow, softer, and possessing a nutty flavor. Snacks containing 12.5% cottonseed flour were as acceptable overall as those containing only corn. Products containing higher levels of cottonseed flour may require seasoning to improve palatability.