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SODIUM BICARBONATE AND THE MICROSTRUCTURE, EXPANSION AND COLOR OF EXTRUDED BLACK BEANS
Author(s) -
BERRIOS JOSE DE J.,
WOOD DELILAH F.,
WHITEHAND LINDA,
PAN JAMES
Publication year - 2004
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.1745-4549.2004.24008.x
Subject(s) - die swell , extrusion , sodium bicarbonate , expansion ratio , microstructure , chemistry , sodium , volume (thermodynamics) , volume expansion , legume , materials science , composite material , mineralogy , food science , botany , organic chemistry , physics , quantum mechanics , medicine , biology
Seed microstructure provides complementary information to physicochemical determinations. Scanning electron micrographs of cross sections of black bean extrudates illustrated the increase in volume expansion, with an increase of sodium bicarbonate (NaHCO3) in the extrudate. This increase in volume expansion is attributed to the increase in air cell size and corresponding decrease in air cell wall thickness with additional concentrations of NaHCO3. The measured increase in diameter and expansion ratio of extrudates with NaHCO3addition may be explained by the increase in number of air cells within the extrudate and the increase in pores in the gelatinized starch matrix of air cell walls. Extrusion conditions, which involved the use of heat and moisture, provided the necessary conditions for the release of CO2from NaHCO3during processing. Expansion ratio increases between the control extrudate, and extrudate with 0.5% NaHCO3addition were twofold at the node and 1.8‐fold at the area between the nodes. Statistical analysis of color data exhibited no significant change in L*, hue or chroma across concentrations of NaHCO3for nonextruded flours. A simple linear regression adequately described changes in L* and hue for extruded flours. However, a curvilinear relationship was needed to explain changes in chroma versus NaHCO3for extruded flours, making changes in chroma measurements less easy to interpret. The color data in this study serve as primary information for future establishment of cut‐off values of color for the development of an acceptable legume snack.