TEXTURIZATION OF DEFATTED SOYBEAN PROTEIN: OPTIMIZATION BY RESPONSE SURFACE METHODOLOGY AND STUDY OF FUNCTIONAL PROPERTIES

The objective of study was to texturize and evaluate the nutritional and functional properties of defatted soybean meal used as byproducts of the oil extraction. From RSM generated model optimum conditions were 19.84 percent feed moisture content, 300 rpm screw speed and 180 degrees C barrel temperature, under these experimental conditions, functional properties of texturized protein flour was 63.48 % fat absorption capacity (FAC), 2.13 ml/g water holding capacity (WHC), 3.58 % water solubility index (WSI), 2.89g/g water absorption index (WAI), 0.2155g/ml bulk density (BD) and 18.859 % foaming capacity (FC). The texturized soybean defatted meal contained 2.70 % moisture, 52.86 % protein, 2.26 % fat and 3.29 % fiber. To ensure that the texturized defatted meal could be utilized for food applications, some functional properties such as FAC, WHC, WAI, BD, PD and FC were evaluated. Texturized defatted soybean protein free from antinutritional factors such as trypsin inhibitor. Thus it can be used in food formulations.