The main objective of the present work was the development of extruded mixed flours based on corn flour, yeast derivatives (autolysate or extract), and casein, as ingredients. The extrusion process was used as unit operation with the purpose of achieving good operation condition for the equipment, and extruded products of good functional properties and acceptability and high nutritive properties. The adopted operational conditions for the process were: feeding rate of the extruder; 85g/min; screw velocity, 150rpm; screw compression ratio, 1:3; sample initial moisture, 25%; and extrusion temperature, 170ºC. Improvement of the nutritional characteristics was assured by the elevation of protein and total fiber content and a decrease in carbohydrate, as related to the corn flour without enrichment. The extrusion promoted an adequate degree of radial expansion (DRE), increased the indexes of water absorption (IWA) and solubility (IWS), and significantly decreased viscosity, as related to the unextruded corn flour.
corn flours; mixed flour; yeast derivatives; extrusion
