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EFFECT OF EXTRUSION COOKING AND SODIUM BICARBONATE ADDITION ON THE CARBOHYDRATE COMPOSITION OF BLACK BEAN FLOURS
Author(s) -
BERRIOS JOSE DE J.,
CÁMARA MONTANA.,
TORIJA MARIA E.,
ALONSO MARIA.
Publication year - 2002
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2002.tb00856.x
Subject(s) - chemistry , food science , sodium bicarbonate , sugar , sucrose , extrusion , stachyose , phaseolus , leavening agent , carbohydrate , sodium , extrusion cooking , raffinose , fermentation , starch , botany , biochemistry , materials science , organic chemistry , metallurgy , biology
Extrusion cooking and chemical leavening agents such as sodium bicarbonate (NaHCO 3 ), may induce changes in carbohydrate fractions of extruded black bean (Phaseolus vulgaris L.) flours. Bean flours at 20% moisture, with NaHCO 3 added at levels from 0.0 to 2.0%, were extruded at a screw speed of 200 rpm. The temperature profile ranged from 23 to 160C. Extruded bean flours with 0.1 to 0.4% added NaHCO 3 were selected for sugar analyses based on color and flavor acceptability. The major sugars determined in the bean samples were galactose (0.10%), sucrose (2.08%), and stachyose (2.00%). Extruded samples had an increase in total sugars. Also, an increase in soluble fiber and a decrease of insoluble fiber fractions were observed. Sucrose was the only free sugar which concentration decreased consistently as a result of extrusion processing. Extrusion conditions and the selected levels of NaHCO 3 used in this study did not significantly change the oligosaccharide content of the black bean flours.