Effect of Extrusion Cooking and Sodium Bicarbonate Addition on the Carbohydrate Composition of Black Bean Flours

Abstract

Extrusion cooking and chemical leavening agents such as sodium bicarbonate (NaHCO3), may induce changes in carbohydrate fractions of extruded black bean (Phaseolus vulgaris L.) flours. Bean flours at 20% moisture, with NaHCO3 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 NaHCO3 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 NaHCO3 used in this study did not significantly change the oligosaccharide content of the black bean flours.

Carbohydrate composition of raw and extruded pulse flours

“…Similar values, 589 g/kg dry matter (Berrios et al, 2002) and 678 g/kg dry matter (Berrios, Swanson, & Adeline Cheong, 1999), were reported for black bean flours. Dry pea had the highest concentration of TAC, followed by chickpea and lentil.…”

“…The observed reduction in insoluble fiber associated with extrusion cooking is in agreement with previous reports for cereal extrudates (Gualberto, Bergman, Kazemzadeh, & Weber, 1997). Berrios and Pan (2001), Berrios (2006) and Berrios et al (2002) also reported a decrease in insoluble fiber in bean extrudates. The effect of extrusion on soluble fiber concentrations appeared to be inconsistent.…”

“…Borejszo and Khan (1992) reported that the raffinose and stachyose concentrations in pinto bean flours were reduced by extrusion processing. Berrios and Pan (2001) and Berrios et al (2002) reported that extrusion processing reduced the total oligosaccharide levels in black bean flours and that the extent of their reduction depended on the extrusion conditions employed. A possible mechanism for the reduction in oligosaccharide levels is that the 2 ?…”

“…Due to the processing flexibility offered by extrusion cooking technology, it has become a cornerstone of the food industry, primarily in the cereal, dairy, bakery, confectionery and pet food industries. Most recently, extrusion technology was used in the development of expanded, novel, value-added pulsebased foods (Berrios, Camara, Torija, & Alonso, 2002;Berrios, Tang, & Swanson, 2008;Patil, Berrios, Tang, & Swanson, 2007). The present study was conducted to determine the effect of extrusion cooking on the soluble sugars and the dietary fiber components of lentil, dry pea and chickpea (garbanzo) flours.…”

Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications

“…Examples of recent studies demonstrating changes in the IDF and/or SDF contents in pulses or pulse fractions with specific processes include the following: dehulling (Wang, Hatcher, & Gawalko, 2008); germination (Martín-Cabrejas et al, 2003); soaking (Kutos, Golob, Kac, & Plestenjak, 2003;Martín-Cabrejas et al, 2006;Wang et al, 2008); fermentation (Granito et al, 2002;Martín-Cabrejas et al, 2004); cooking (Kutos et al, 2003;Marconi, Ruggeri, Cappelloni, Leonardi, & Carnovale, 2000;Martín-Cabrejas et al, 2006;Periago, Ros, & Casas, 1997;Wang et al, 2008); enzymatic treatment (Caprez, Arrigoni, Neukom, & Amadò, 1987); extrusion (Berrios, Camara, Torija, & Alonso, 2002;Ralet, Della Valle, & Thibault, 1993); and thermal processing (Periago et al, 1997). Research findings from some of these studies are provided below.…”