Study the effect of temperature and moisture extrusion process on the functional properties of soy protein concentrates and color parameters in order to use in flour products

In this work, the effect of temperature extrusion process at three levels (110, 130 and 160 ° C) and moisture content at two levels (18 and25%) on some functional properties and color parameters of soy protein concentrates have been investigated Comparison between the oil and water absorption capacity of raw and extruded concentrate showed reduced water absorption capability and increasing the absorption capacity of the oil in the samples after the extrusion process (P 0.05). L* Parameter of Soy protein concentrate reduced after the extrusion process, while a* and b* parameters increased after the extrusion process.