Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: 7/10/2003
Publication Date: 9/1/2003
Citation: Berrios, J.D., Pan, J. 2003. Expansion, textural, visual and chemical characteristics of black bean flours of different particle-sizes processed using twin-screw extrusion technology. American Association of Cereal Chemists Meetings. Abstract 97:86. Interpretive Summary:
Technical Abstract: Black beans (Phaseolus vulgaris L.) are a highly nutritious food. However, its use remains limited to specific ethnic groups and it is considered largely a commodity product. Extrusion processing was used in this study for the production of extruded bean flours with improved physical and chemical characteristics. Black bean flours of different particle sizes were obtained by grinding beans using a hammer mill (with different screen sizes) and a pin mill. The bean flours were processed in a twin-screw extruder equipped with eight-barrel sections. The die contained two circular openings 3.5 mm in diameter. The extruder's screw speed was varied from 400 to 500 rpm, but screw configuration, heating profile, and water addition were kept constant for the different experimental runs. Expansion ratio increased with increased screw speed and with a decrease in particle size of the flours. Texture became more fragile and density decreased with an increase in expansion of the extrudate. Electrophoretic pattern of the bean protein was not significantly affected by the extrusion conditions. However, the concentration of oligosaccharides was reduced in about 13 percent at maximum screw speed. The bean extrudates had an acceptable appearance for snack type products. Development of value added, nutritious snacks from bean flours would favor California bean growers.