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Morphological, histochemical and ultrastructural characterization of extrusion and non-extrusion texturized soy and cottonseed flours
dc.contributor.advisor | Thurston, E. L. | |
dc.creator | Taranto, Michael Vincent | |
dc.date.accessioned | 2020-08-20T19:41:25Z | |
dc.date.available | 2020-08-20T19:41:25Z | |
dc.date.issued | 1978 | |
dc.identifier.uri | https://hdl.handle.net/1969.1/DISSERTATIONS-323482 | |
dc.description | Vita. | en |
dc.description.abstract | Extrusion and non-extrusion texturized products were produced from defatted native and denatured (steam heated) soy and cottonseed flours, blends of cottonseed flours with various cereal and chemical additives, enzyme modified soy flour, soy concentrate, soy isolate and blends of soy hulls with defatted soy flour, concentrate and isolate. Microscopy techniques were developed to monitor and correlate the biophysical changes induced by processing with their rheological properties. Extrusion and non-extrusion texturized products of the same raw material morphologically resemble each other. Therefore, non-extrusion texturization can be used to simulate extrusion processing for experimental purposes. Extrusion and non-extrusion texturized products of the same raw material morphologically resemble each other. Therefore, non-extrusion texturization can be used to simulate extrusion processing for experimental purposes. Rheological data indicated that non-extrusion texturized products exhibited significantly higher stress and resilience values than extrusion texturized products produced from the same raw material. These differences may be due to the differences in product ultrastructure. Extrusion texturized native and denatured glandless cottonseed and soy flours exhibited specific structural relationships between the protein and insoluble carbohydrate components. All products were composed of a sheeted protein matrix in which the insoluble carbohydrates were embedded and dispersed. The cottonseed products exhibited a rough and pitted morphology, while the soy products possessed a smooth and continuous morphology... | en |
dc.format.extent | xiv, 224 leaves | en |
dc.format.medium | electronic | en |
dc.format.mimetype | application/pdf | |
dc.rights | This thesis was part of a retrospective digitization project authorized by the Texas A&M University Libraries. Copyright remains vested with the author(s). It is the user's responsibility to secure permission from the copyright holder(s) for re-use of the work beyond the provision of Fair Use. | en |
dc.rights.uri | http://rightsstatements.org/vocab/InC/1.0/ | |
dc.subject | Major food science and technology | en |
dc.subject.lcsh | Soy flour | en |
dc.subject.lcsh | Cottonseed | en |
dc.subject.lcsh | Extrusion process | en |
dc.title | Morphological, histochemical and ultrastructural characterization of extrusion and non-extrusion texturized soy and cottonseed flours | en |
dc.type | Thesis | en |
thesis.degree.grantor | Texas A&M University | en |
thesis.degree.name | Doctor of Philosophy | en |
thesis.degree.level | Doctoral | en |
dc.type.genre | dissertations | en |
dc.type.material | text | en |
dc.format.digitalOrigin | reformatted digital | en |
dc.publisher.digital | Texas A&M University. Libraries | |
dc.identifier.oclc | 4680011 |
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