|AI, YONGFENG - Michigan State University|
|HARTE, JANICE - Michigan State University|
|KELLY, JAMES - Michigan State University|
|NG, PERRY - Michigan State University|
Submitted to: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/14/2016
Publication Date: 11/1/2016
Citation: Ai, Y., Cichy, K.A., Harte, J., Kelly, J., Ng, P. 2016. Effects of extrusion cooking on the chemical composition and functional properties of dry bean powders. Food Chemistry. 211:538-545.
Interpretive Summary: One effective approach to enhancing the food applications of beans is to process beans into various value-added food ingredients. Among all the processing technologies used to modify the functional properties of food ingredients, extrusion is one widely used method, particularly for cereal-based ingredients. The objectives of the current study were to develop novel food ingredients from four varieties of beans using extrusion technology and to examine how the extrusion cooking affected the chemical composition and functional properties of the bean powders. Extrusion caused starch gelatinization and protein denaturation in bean powders. Extruded bean powders had lower final viscosity than non-extruded counterparts. Extrusion increased water-holding but reduced oil-binding capacity of bean powders. Non-extruded and extruded bean powders had similar starch digestibility after cooking. The information from the study would be valuable for us to understand how extrusion technology can be used to modify the functional properties of bean-based ingredients for value-added food applications.
Technical Abstract: This study aimed to investigate the impacts of extrusion cooking on the chemical composition and functional properties of bean powders from four bean varieties. The raw bean powders were extruded under eight different conditions, and the extrudates were then dried and ground (particle size = 0.5 mm). Compared with corresponding non-extruded (raw) bean powders (particle size = 0.5 mm), the extrusion treatments did not substantially change the protein and starch contents of the bean powders and showed inconsistent effects on the sucrose, raffinose and stachyose contents. On the other hand, the extrusion cooking caused complete starch gelatinization and protein denaturation of the bean powders and thus changed their pasting properties and solvent-retention capacities. The extrusion cooking did not remarkably alter the starch digestibility of the bean powders. The extruded bean powders displayed functional properties similar to those of two commercial bean powders.