Expanded Gluten-Free Extrudates Made from Rice Grits and Bandinha (Bean) Flour Mixes: Main Quality Properties

Abstract

The effect of extrusion operating conditions on main quality properties of glutenfree expanded snack-type products, developed from rice grits and bandinha flour formulations, was studied. The protein content in the extrudate varied from 9.44 to 14.74 g/100 g for formulations containing 13 and 47% bandinha flour, respectively, processed at 85C and 15% feed moisture. Apparent density and the radial expansion index of the extrudate were significantly (P < 0.05) affected by bean flour content, moisture content, temperature and the interaction between moisture content × temperature. The most suitable extrusion conditions were 30 g/ 100 g bean flour content, 14 g/100 g moisture content and 80C die temperature, which resulted in a product with a high radial expansion index and crude protein of 9.5 and 13 g/100 g, respectively, and a low apparent density of 0.20 g/cm 3 . PRACTICAL APPLICATIONSThere is a dynamic growth trends taking place in the gluten-free market due to its relationship to celiac disease, wheat allergy, gluten intolerance and gluten sensitivity. To date, most gluten-free products in the market are in the form of pasta and bakery products. However, there is an open niche for gluten-free foods in the form of expanded snack-type products. The flours of underutilized broken rice and beans ("bandinha"), processed under the selected range of extrusion conditions in this study, have great potential for the development of value-added, protein-rich, gluten-free foods in the form of expanded, low-density, snack-type products. The factorial design used to determine the relationship between the independent and the response variables aided to determine the most suitable processing conditions to generate a quality end product.

Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)

“…Other studies have also used bean as ingredient for the development of spaghetti and ravioli (Gallegos-Infante et al, 2010;Ringuette et al, 2018), extruded snacks (Bassinello et al, 2015), light red kidney bean porridge (Nyombaire et al, 2011), snack bars (Ramírez-Jiménez et al, 2018), cookies (Pérez-Ramírez et al, 2018, bread and chips (Hooper et al, 2019), and extruded snacks made with maize and bean (7:3;Félix-Medina et al, 2021). In addition, there is significant interest presently in dry and wet fractionation of pulses into starch, protein, and fiber concentrates for use in both food and nonfood products (Tyler et al, 2017).…”

Partial Replacement of Maltodextrin by Sweet Potato Flour (Ipomoea Batatas L. Lamarck) in the Development of a Shake Beverage

“…All analyses were performed for sweet potato flour and the shake beverage. The moisture content analysis was performed through the adaptation of the method in [20], by drying the samples in a conventional oven at 105 • C for 8 h. The pH was evaluated by direct measurements through a potentiometer (bench thermometer for aqueous solutions Mpa-210, Tecnopon) of the samples prepared in a solution at a 1:10 (w/v) ratio with distilled water before using the potentiometer.…”

Dry bean proteins: Extraction methods, functionality, and application in products for human consumption

“…The dry bean industry generates broken grains during processing, which are called “splits” (Bassinello et al., 2015; Gomes et al., 2015) and represent about 10%–12% of the processed volume of different types of beans, which end up being discarded or destined for animal feed at a cost four times lower compared with the whole grain. Based on FAO data, the amount of bean split produced in the world is around 3.02 million tons (FAO, 2019; Gomes et al., 2015).…”