ABSTRACT
The effects of the extrusion parameters on isolated soybean protein (ISP) and cassava starch (CS) blends were studied. Extruded samples were prepared by using a ZSK-30 Werner and Pfleiderer twin-screw extruder. The study was carried out using Response Surface Methodology. The ISP followed by the moisture content were the most important linear variables significantly affecting axial expansion, specific volume, water solubility index and colour difference. The radial and axial expansion ranged from 2.30 to 3.77 and from 1.02 to 2.62, respectively. The highest ISP concentrations in the blends resulted in the highest specific volumes of the extrudates. Simultaneous increases of the barrel temperature and ISP level increased the water absorption index and lowered the water solubility index of the extrudates. Extruded products were softer at higher barrel temperature. The greatest difference in colour values was for the blends with the highest ISP concentration.
