Effect of the Extrusion on Functional Properties and Mineral Dialyzability from Phaseolus Vulgaris Bean Flour

Abstract

The effects of extrusion conditions on cooking degree, flour dispersion viscosity and mineral potential availability of extruded bean flour were studied. Phaseolus vulgaris beans of the agronomic cultivar "Flor de mayo" were ground and dehulled to obtain grits and then extruded at different temperatures (140, 160 and 180 degrees C) and moisture contents (17, 20 and 23%), according to a bifactorial experimental design. Degree of cooking was estimated by water solubility (WS) and specific mechanical energy (SME). The effect of variables on WS and SME were analysed by surface response methodology. Flour dispersion viscosity and mineral availability (estimated by in vitro dialyzability), were also evaluated on selected samples. Results showed that, within the ranges of the variables used for this study, only the effect of temperature was significant on the degree of cooking. No direct correlation was observed between water solubility and SME, although a maximum value of WS corresponded to a range of SME values of 400-500 J/g was observed. Dispersion viscosity decreases as WS increases, so if high calorie density is desired, for instance in order to produce a cream soup formula, bean grits should be extruded at high temperature and as low moisture as possible, in our case 180 degrees C and 17% moisture. On the other hand, the effects of extrusion variables on iron and zinc dialyzability were not much affected.

Effect of Extrusion Conditions on Cassava/Soybean Extrudates

“…Dextrinization is well known as the predominant mechanism of starch degradation during low moisture extrusion [37]. Therefore, the decreasing trend of WSI with FM was expected and in agreement with previous reports [43,49].…”

“…The WSI determines the amount of soluble polysaccharide released from the starch granules after addition of excess water and is often used as an index of degradation of molecular components which is related to dextrinization [36,42,43]. The regression analysis performed in Table 5 indicated that AS and BT had positive linear effects on WSI (p<0.05) followed by the quadratic effects of FM and BT (p < 0.05).…”

Antioxidant potential and quality characteristics of vegetable-enriched corn-based extruded snacks

“…The olive phenols impart antioxidant and antimicrobial properties to different parts of the plant and are also responsible for the extent of browning in the fruit (Ghanbari et al 2012). These phenolic components also contribute towards the sensory and aromatic characteristics of the olive as well as impart pharmaceutical and physiological benefits (Bianchi 2003;Covas 2007).…”

Physical Properties of Extruded Products from Three Mexican Common Beans (Phaseolus vulgaris L.) Cultivars

“…Combination of heat and shear forces also denatures proteins and disrupt the food matrix, thereby improving the digestibility of nutrients [9]. There are some recent reports about extrusion cooking of common beans [10][11][12][13], but only two references to our knowledge have been published on physical properties of Mexican common beans [14,15]. Rocha-Guzman et al [14] studied three Mexican cultivars stored under accelerated conditions.…”

“…They evaluated water absorption index (WAI) and bulk density, finding that ageing of beans was the most important factor in WAI. Drago et al [15] studied Flor de Mayo cultivar. They evaluated water solubility (WS) and mineral dialyzability, showing that temperature factor was the only significant variable in WS.…”