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Reduction of Flatulence‐Causing Sugars by High Temperature Extrusion of Pinto Bean High Starch Fractions
Author(s) -
BOREJSZO Z.BIGNIEW,
KHAN K.HALIL
Publication year - 1992
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.1365-2621.1992.tb08093.x
Subject(s) - flatulence , raffinose , stachyose , pinto bean , sugar , plastics extrusion , extrusion , starch , chemistry , sucrose , water content , food science , moisture , botany , materials science , biology , phaseolus , biochemistry , engineering , organic chemistry , geotechnical engineering , metallurgy
ABSTRACT Pinto bean high starch fractions were extruded using a Wenger TX‐52 twin screw extruder. The effect of process temperature and moisture in the barrel on flatulence‐causing sugars was investigated. Levels of flatulence causing sugar were lower in extruded compared to non‐extruded samples with higher reduction at higher process temperature. Sugar content decreased from 5.29% in nonextruded samples to 3.69% in samples extruded at 163°C. Moisture content in the extruder barrel did not significantly affect sugars in the samples. Raffinose and stachyose contents were reduced 47 to 60% by extrusion.