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Changes in the Functional Properties and Antinutritional Factors of Extruded Hard‐to‐Cook Common Beans ( Phaseolus vulgaris, L. )
Author(s) -
Batista Karla A.,
Prudêncio Sandra H.,
Fernandes Kátia F.
Publication year - 2010
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.1750-3841.2010.01557.x
Subject(s) - phaseolus , cultivar , phytic acid , food science , absorption of water , starch , chemistry , extrusion , trypsin inhibitor , agronomy , botany , trypsin , biology , biochemistry , materials science , enzyme , metallurgy
The biochemical and functional properties of 2 hard‐to‐cook common bean cultivars ( Phaseolus vulgaris , L.) were investigated after the extrusion process. Beans of BRS pontal and BRS grafite cultivars were milled and extruded at 150 °C, with a compression ratio screw of 3 : 1, 5‐mm die, and screw speed of 150 rpm. Extrudate flours were evaluated for water solubility (WS), water absorption index (WAI), oil absorption capacity (OAC), foaming capacity (FC), emulsifying activity (EA), antinutritional factors, and in vitro protein and starch digestibility. Results indicated that the extrusion significantly decreased antinutrients such as phytic acid, lectin, α‐amylase, and trypsin inhibitors, reduced the emulsifying capacity and eliminated the FC in both BRS pontal and BRS grafite cultivars. In addition, the WS, WAI, and in vitro protein and starch digestibility were improved by the extrusion process. These results indicate that it is possible to produce new extruded products with good functional and biochemical properties from these common bean cultivars.