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Air Classification and Extrusion of Navy Bean Fractions
Author(s) -
AGUILERA J. M.,
CRISAFULLI E. B.,
LUSAS E. W.,
UEBERSAX M. A.,
ZABIK M. E.
Publication year - 1984
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.1365-2621.1984.tb12463.x
Subject(s) - extrusion , food science , phaseolus , starch , chemistry , fractionation , absorption of water , raw material , soy protein , solubility , extrusion cooking , pinto bean , corn starch , corn flour , scanning electron microscope , high protein , prima materia , chromatography , materials science , botany , biology , organic chemistry , composite material , bran
Pilot plant air classification or raw beans ( Phaseolus vulgaris ) produced high‐protein fractions (HPF) containing 51.4% protein and high‐starch fractions (HSF) having about 50% starch. Particle size distribution analyses and scanning electron micrographs confinned the fractionation of starchy and proteinaceous materials. Extruded corn/HSF blends had lower water absorption and water solubility indices, higher protein content, and a better balanced amino acid pattern than pure corn extrudates. Extrusion‐texturized vegetable proteins obtained by substituting HPF for defatted soy flour at levels of 10, 20 and 30% had similar functional properties as the 100% texturized soy. Air classification followed by extrusion‐cooking is a feasible alternative for dry‐processing of beans into products for human consumption.