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dc.contributor.advisorThurston, E. L.
dc.creatorTaranto, Michael Vincent
dc.date.accessioned2020-08-20T19:41:25Z
dc.date.available2020-08-20T19:41:25Z
dc.date.issued1978
dc.identifier.urihttps://hdl.handle.net/1969.1/DISSERTATIONS-323482
dc.descriptionVita.en
dc.description.abstractExtrusion 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.extentxiv, 224 leavesen
dc.format.mediumelectronicen
dc.format.mimetypeapplication/pdf
dc.rightsThis 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.urihttp://rightsstatements.org/vocab/InC/1.0/
dc.subjectMajor food science and technologyen
dc.subject.lcshSoy flouren
dc.subject.lcshCottonseeden
dc.subject.lcshExtrusion processen
dc.titleMorphological, histochemical and ultrastructural characterization of extrusion and non-extrusion texturized soy and cottonseed floursen
dc.typeThesisen
thesis.degree.grantorTexas A&M Universityen
thesis.degree.nameDoctor of Philosophyen
thesis.degree.levelDoctoralen
dc.type.genredissertationsen
dc.type.materialtexten
dc.format.digitalOriginreformatted digitalen
dc.publisher.digitalTexas A&M University. Libraries
dc.identifier.oclc4680011


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