|HALL, CLIFFORD - North Dakota State University|
Submitted to: Journal of Food Processing and Preservation Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/30/2012
Publication Date: N/A
Interpretive Summary: The objective of this study was 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.The results of this study will benefit bean growers. At a fundamental level, the results of this study helps to build a knowledge base for extrusion technology as applied to beans. At a practical level, someone who contemplates making commercial products from extruded beans may find the data useful in process design and product optimization.
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.