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United States Department of Agriculture

Agricultural Research Service

Research Project: CHARACTERIZATION AND CONTROL OF NUTRITIONAL AND SENSORY PROPERTIES OF RAW AND PROCESSED GRAINS, LEGUMES, AND VEGETABLES

Location: Healthy Processed Foods Research

Title: Extrusion Cooking of Legumes: Dry Bean Flours

Author
item Berrios, Jose

Submitted to: Encyclopedia of Agricultural, Food, and Biological Engineering
Publication Type: Book / Chapter
Publication Acceptance Date: August 10, 2005
Publication Date: March 27, 2006
Citation: J.D. Berrios, 2006. Extrusion Cooking of Legumes: Dry Bean Flours. Encyclopedia of Agricultural, Food, and Biological Engineering. DOI: 10.1081:1-8.

Interpretive Summary: Extrusion cooking technology had been used to inactivate anti-nutrients; reduce the cooking time and the amount of gas producing carbohydrates; and to improve the nutrition, texture and flavor of the developed dry bean products. This article presents a valuable and critical review of the available information on the physical, chemical, nutritional and sensorial evaluations of dry bean flours with reduced gas-producing carbohydrates and their potential utilization as safe, convenient and healthy, directly expanded extruded snacks and ready-to-eat type products.

Technical Abstract: Extrusion cooking technology had been used to inactivate anti-nutrients; reduce the cooking time and the concentration of complex carbohydrates; and to improve the nutritional, textural and sensorial characteristics of dry bean extrudates. This article presents a valuable and critical review of the available information on the physical, chemical, nutritional and sensorial evaluations of dry bean flours with reduced gas-producing oligosaccharides and their potential utilization as safe, convenient and healthy, directly expanded extruded snacks and RTE-type products.

Last Modified: 4/17/2014
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