|SIMONS, COURTNEY - Wright State University|
|HALL, CLIFFORD - North Dakota State University|
Submitted to: Journal of Food Composition and Analysis
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/15/2014
Publication Date: 3/15/2015
Citation: Simons, C.W., Hall, C., Biswas, A. 2015. Properties of pinto beans air-classified high starch fraction and its extrudates. Journal of Food Composition and Analysis. 69(3):235-240.
Interpretive Summary: Air-classification is a method used to fractionate raw materials into starch and protein fractions. It is faster and much more economical compared to wet fractionation methods. Pinto beans were milled and air classified to obtain a high starch fraction, and then processed using extrusion techniques, which is the most economical method for processing large amount of solid. Properties of non-extruded and extruded high starch fraction were compared with untreated pinto flour. We demonstrated that extruded high starch fraction from beans, because of its high water solubility, high water absorption and high fiber content makes it a good additive ingredient for minced meat formulations, to improve moisture retention and fiber content. This result, which demonstrates the usefulness of Pinto beans, will benefit edible bean growers.
Technical Abstract: Pinto beans were milled and air classified to obtain a high starch fraction, and then extruded. Properties of non-extruded high starch fraction (NE-HSF) and extruded high starch fraction (E-HSF) were compared with whole pinto flour (WPF). Composition (d.b.) of WPF was 4% ash, 1.6% extractable lipid (EL), 22% protein and 46.4 % total starch (TS), where 6.5% was soluble starch (SS) and 39.9% resistant starch (RS). Significant differences in composition of NE-HSF were observed in ash (2.8%), EL (1.1%), protein (13.3%), RS (39.9%), SS (7.9%) and TS (56%). Composition of E-HSF was significantly different from the other two flours with 0.0% RS, 55.7% SS and 0.1% EL. Brightness (L*) of NE-HSF was the highest (87.5) compared to WPF (81.5) and E-HSF (77). Water solubility index (WSI) of NE-HSF was 14.1% compared to 24.7% in WPF and 32.7% in E-HSF. Water absorption index of NE-HSF and E-HSF were significantly lower than WPF. Thermal properties of NE-HSF indicated that it underwent lower transition temperatures than WPF. Pasting properties of WPF, NE-HSF and E-HSF were significantly different. Differences in properties of extruded and non-extruded starch fraction support the use of air-classification fractionation, and extrusion technology to produce pulse-based ingredients with unique food applications.