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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Plant Polymer Research » Research » Publications at this Location » Publication #293620
Title: Applications of common beans in food and biobased materials

Author
item Biswas, Atanu
item LESCH, WILLIAM - University Of North Dakota
item Cheng, Huai

Submitted to: ACS Symposium Series
Publication Type: Book / Chapter
Publication Acceptance Date: 7/16/2013
Publication Date: 12/13/2013
Citation: Biswas, A., Lesch, W.C., Cheng, H.N. 2013. Applications of common beans in food and biobased materials. In: Cheng, H.N., Gross, R.A., Smith, P.B., editors. Green Polymer Chemistry: Biocatalysis and Materials II. ACS Symposium Series. New York, NY: American Chemical Society. p. 331-341.

Interpretive Summary: This book chapter describes the study to determine the physicochemical and functional properties of extruded product of four defatted-whole common beans as affected by variables including extrusion temperature, feed moisture and screw speed. Overall, feed moisture at constant speed was the most critical factor affecting the extrudate properties including water absorption, water solubility, color on lightness (L*) and yellowness (b*), slowly digestibility and total starch. Screw speed only influenced the moisture and water solubility ability of final extrudates. Changing extrusion temperature resulted in extrudates that had the difference in moisture, water absorption and solubility. Not surprisingly, difference in bean type gave the significantly different physical properties of the extrudates. Common beans (Phaseolus vulgaris L.) which are low in fat, have a lot of health benefits. They are excellent sources of proteins, fiber, minerals and good carbohydrates. Four popular beans such as dark red kidney, black, pinto and great northern beans were evaluated for water absorption, water solubility, color on lightness, yellowness, digestibility and total starch content. The results of this study will benefit bean growers.

Technical Abstract: Extrusion method has been used to cook different food materials by employing the combination of high temperature, pressure and shearing stresses. Effects of extrusion cooking on functional, physicochemical and nutritional properties of common bean (Phaseolus vulgaris L.) have been reported for years. However, relatively few investigations have been done on whole seed extrudates of common beans. Extruded products of four defatted whole common beans including dark red kidney, black, pinto and great northern beans were evaluated for water absorption, water solubility, color on lightness (L*) and yellowness (b*), slowly digestibility and total starch.