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Functional, biochemical and pasting properties of extruded bean ( Phaseolus vulgaris ) cotyledons
Author(s) -
Lopes Lilian Cristian Mattos,
de Aleluia Batista Karla,
Fernandes Kátia Flávia,
de Andrade Cardoso Santiago Raquel
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.03042.x
Subject(s) - extrusion , phaseolus , food science , chemistry , absorption of water , starch , cotyledon , die swell , moisture , solubility , viscosity , extrusion cooking , water content , trypsin inhibitor , trypsin , agronomy , materials science , botany , biochemistry , organic chemistry , enzyme , biology , composite material , geotechnical engineering , engineering
Summary Response surface methodology was used to investigate the effects of extrusion conditions – namely moisture content (12.3–23.7 g 100 g −1 ) and temperature (150–178 °C) – on physicochemical, antinutritional compounds, functional and pasting properties of extruded bean cotyledons. Results indicated that extrusion cooking did not change the chemical composition of bean flours, but completely eliminated the activity of the trypsin and α‐amylase inhibitors and haemagglutinins. The extrusion significantly improved starch and protein digestibility, water solubility and absorption of bean cotyledon. In addition, extrusion conditions significantly affected pasting properties, resulting in extrudate flours with different peaks and final viscosity values. From the results obtained in this work, it is possible to design a product with specific physicochemical, functional and nutritional properties using the appropriate moisture and temperature during extrusion.