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PROTEIN QUALITY EVALUATION OF AN INSTANT BEAN POWDER PRODUCED BY DRY HEAT PROCESSING
Author(s) -
CARVALHO C. C. C.,
JANSEN G. R.,
HARPER J.M.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb01548.x
Subject(s) - roasting , instant , casein , grinding , food science , chemistry , dry heat , materials science , metallurgy , composite material
Instant bean powders were prepared by roasting navy beans in a bed of salt at 190°C for 20 set or 220°C for 10 set follpwed by grinding in a Wiley Mill. The powders were evaluated for antitrypsin activity and for relative protein value (RPV). The RPV's of methionine‐supplemente.d and unsupplemented samples were superior to casein and equal to 110% and 60% of the RPV of casein, respectively. The heat treatment destroyed 70‐80% of the antitrypsin activity originally present. Potential applications of the dry heat process are discussed.