Location: Functional Foods ResearchTitle: Starch characteristics of bean extrudates Author
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 9/29/2013
Publication Date: 10/2/2013
Citation: Singh, M., Sutivisedsak, N., Biswas, A., Liu, S.X. 2013. Starch characteristics of bean extrudates [abstract]. American Association of Cereal Chemists International. Interpretive Summary:
Technical Abstract: Common beans (Phaseolus vulgaris L.) are one of the significant sources of food in the world. They are a rich source of carbohydrates (28-35%), even though they are better known for proteins (23-27%), fiber (2-5%), and minerals (4.21-5.17%). United States is the sixth-leading producer of dry edible beans. The objective of this study was to determine the pasting properties and digestibility of extrudates from four whole and defatted common beans (Phaseolus vulgaris L.) including dark red kidney, black, pinto and great northern beans as affected by extrusion variables temperature. Lower initial moisture content of beans resulted in extrudates with lower pasting viscosity and lower resistant starch. Beans had shorter residence time and greater friction with higher screw speed during extrusion causing lower paste viscosity and higher resistant starch. Higher temperature during extrusion caused extrudates to have lower paste viscosity and higher resistant starch. Whole defatted bean extrudates have potential for use as functional food ingredient. The differences among beans and extrusion conditions on pasting characteristics, and starch digestibility can be applied to advantage.