Submitted to: Meeting Abstract
Publication Type: Abstract only
Publication Acceptance Date: 9/19/2004
Publication Date: 9/19/2004
Citation: Berrios, J.D., Tang, J., Swanson, B.G., Pan, J. 2004. Extrusion cooking of selected legume flours. Meeting Abstract Paper 1. AACC Sympsoium, September 2004, San Diego, CA. Interpretive Summary:
Technical Abstract: Extrusion cooking technology is commercially used in the fabrication of a variety of snack type and Ready-to-Eat food products made from cereals grains. However, with the exception of soybean, other legumes such as lentils, dry peas and garbanzo beans have not been used for the development of extruded food products. The objective of this study was to study some physicochemical and nutritional characteristics of lentils, dry peas, and garbanzo flours processed under specific extrusion conditions. The legume seeds were hammer milled through a 1.0 mm screen. An 18 mm twin-screw extruder was used to process the flours, with 20-28 percent moisture content, at a constant screw speed of 500 rpm and barrel temperatures of 160 and 180 degree Celsius. Expansion ratio, torque and die pressure values of the different legume extrudates were directly related to barrel temperature and inversely related to moisture content. Extruded flours at 20 percent moisture showed higher hot viscosity and setback than extruded flours at 24 and 28 percent moisture. However, these differences decreased as the extrusion temperature increased from 160 to 180 degree Celsius. Extrusion cooking did not significantly affect the proximate composition, but significantly improved the protein digestibility of the legume extrudates. Result of this study demonstrated that lentil, dry peas, and garbanzo beans could be used to develop nutritious and convenient snack-type food products.