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Functional and Nutritional Properties of Extruded Whole Pinto Bean Meal ( Phaseolus Vulgaris L.)
Author(s) -
BALANDRÁNQUINTANA R.R.,
BARBOSACÁNOVAS G.V.,
ZAZUETAMORALES J.J.,
ANZALDÚAMORALES A.,
QUINTERORAMOS A.
Publication year - 1998
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.1365-2621.1998.tb15688.x
Subject(s) - pinto bean , phaseolus , absorption of water , trypsin inhibitor , chemistry , moisture , bulk density , solubility , die swell , food science , meal , trypsin , water content , agronomy , botany , biology , biochemistry , plastics extrusion , ecology , geotechnical engineering , organic chemistry , soil water , enzyme , engineering
Pinto bean meals with 18, 20, and 22% moisture were extruded at 140,160 and 180°C, using screw speeds of 150,200 and 250 rpm in a single‐screw laboratory extruded. Expansion index, bulk density, water absorption and solubility indices, in vitro protein digestibility, and trypsin inhibitor activity in extrudate were measured. Temperature and feed moisture influenced (p<0.05) expansion index, bulk density, water absorption index and in vitro protein digestibility. Water solubility index was affected by temperature only. Trypsin inhibitors were inactivated completely for all conditions. Screw speed had no effect on any dependent variable. Best product was produced with 22% feed moisture at 160°C.