This study was carried out to determine the effect of biji addition on the quality of extruded isolated soy protein (ISP). ISP-based biji addition (0, 20, 40 and 60%) was extruded at die temperatures 140oC and 150oC and a screw speed of 250 rpm. The moisture contents were adjusted to 35% and 45%. As the content of biji increased from 0% to 60%, springiness, cohesiveness, and cutting strength of the extruded ISP were significantly decreased. When the die temperature increased from 140oC to 150oC and the water content increased from 35% to 45%, the nitrogen solubility index, cutting strength and integrity index decreased. When the biji addition was increased at a barrel temperature of 140oC and a moisture content of 45%, the integrity index of the ISP texture decreased. With an increase in the addition of biji to ISP, rough surface and irregular fiber structure were observed, but regular microfiber structure was not observed.

Abstract
 서 론
 재료 및 방법
  실험재료
  압출성형 공정
  수용성 질소지수
  수분용해지수
  수분흡수력
  조직감
  조직잔사지수
  색도
  미세구조
  통계처리
 결과 및 고찰
  수용성 질소지수
  수분용해지수
  수분흡수력
  조직감
  조직잔사지수
  색도
  미세구조
 요 약
 감사의 글
 References

• 정상현(공주대학교 식품공학과, Department of Food Science and Technology, Kongju National University) | Sang-Hyun Cheong
• 권경태(한가람gf, Hangaram gf) | Kyeong-Tae Kwon
• 류기형(한가람gf, Hangaram gf) | Gi-Hyung Ryu Corresponding author