Whole nuña bean (<i>Phaseolus vulgaris</i> L.) flour showed higher direct expansion during extrusion processing at relatively lower temperatures

Pietrysiak, Ewa; Zhu, Yujing; Gu, Bon‐Jae; Ganjyal, Girish M.

doi:10.1111/1750-3841.15180

Cited by 6 publications

(13 citation statements)

References 43 publications

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“…It is important to note that different extrusion conditions, such as feeding rate, screw profile, die diameter, temperature, moisture content, all contribute to the range of extrusion characteristics of raw material because extrusion processing is a Multiple Input Multiple Output system (Eerikäinen et al., 1994; Ganjyal et al., 2006). By considering the SME values in these previously reported studies, the SME values at the highest ER of beans and peas were lower compared with SME values in our study (Gu et al., 2020; Pietrysiak et al., 2020). This could be the reason why their ER was lower than the ER of lentils in our study.…”

Section: Resultscontrasting

confidence: 64%

“…Another study on the extrusion of the whole lentil showed that the highest ER (2.32) was achieved at feed moisture of 15%, a temperature of 150 °C, and a screw speed of 300 rpm; however, the screw profile was not provided (Ghumman, Kaur, Singh, et al., 2016). Interestingly, the Richlea lentil variety in this study had a greater range of ER (2.55 to 3.60) compared with the data from the literature on whole lentils (1.3 to 3.27), dry peas (2.70 to 3.34), and beans (1.41 to 3.03) (Ghumman, Kaur, Singh, et al., 2016; Gu et al., 2020; Pietrysiak et al., 2020; Rathod & Annapure, 2016). It is important to note that different extrusion conditions, such as feeding rate, screw profile, die diameter, temperature, moisture content, all contribute to the range of extrusion characteristics of raw material because extrusion processing is a Multiple Input Multiple Output system (Eerikäinen et al., 1994; Ganjyal et al., 2006).…”

Section: Resultssupporting

confidence: 46%

“…The average ER increased as the screw speed increased, and all lentils showed the highest expansion at the lowest temperature (110 °C). The studies of extrusion of other whole beans, including faba bean, lima bean, nuna bean, and others, showed that their highest expansion of the bean flours was reached at the lowest extrusion temperature studied (120 °C) (Gu et al., 2020; Pietrysiak et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

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Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion

Ganjyal

2021

Journal of Food Science

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The properties of flours and extrusion characteristics, of three lentil varieties (Brewer, Crimson, and Richlea) were studied. The effects of barrel temperature (110, 125, and 140 °C) and screw speed (150, 200, and 250 rpm) on process responses and extrudate characteristics were evaluated using a corotating twin‐screw extruder. The three varieties of lentils had significant differences (p < 0.05) in their starch (48.7% to 50.9%), protein (20.4% to 22.7%), and fat content (1.3% to 1.9%), gelatinization temperature (71.7 to 74.6 °C), peak viscosity (123.3 to 179.7 mPa.s), and melting temperature (113.6 to 119.7 °C). The lentil variety, barrel temperature, and screw speed significantly impacted the process responses and extrudate properties. Whole lentil flours exhibited the highest expansion ratio (3.0 to 3.6) at the lowest temperature (110 °C) and the highest screw speed (250 rpm). Richlea variety had the highest expansion ratio (3.6) and the highest water solubility index (45.4%) as it had the highest starch content and peak viscosity, and the lowest protein content and melting temperature. Meanwhile, Brewer variety exhibited the lowest expansion ratio (1.9 to 3.0) compared to Richlea (2.5 to 3.6) and Crimson (2.4 to 3.0) in most of the extrusion conditions studied. Richlea variety was the most suitable for making direct‐expanded extrudates among the varieties studied. The significant differences in the properties of flours from the three varieties of lentils resulted in significant impacts on the properties of their extrudates. Therefore, determining the properties of flours of different varieties is useful to select the appropriate varieties for extrusion processing. Practical Application The information from this study is useful for the food industry to select the appropriate lentil varieties and processing conditions for the development of direct‐expanded products. The data prove the importance of understanding the chemical composition, pasting, and thermal properties to select the appropriate varieties for extrusion processing.

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Section: Resultscontrasting

confidence: 64%

Section: Resultssupporting

confidence: 46%

Section: Resultsmentioning

confidence: 99%

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Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion

Ganjyal

2021

Journal of Food Science

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“…| 171 (Pietrysiak et al, 2020;Ragaee & Abdel-Aal, 2006). In this study, T g ranged from 70.5°C to 78.3°C for WI17-MV19 and WI19-UW20, respectively.…”

Section: Pasting Propertiesmentioning

confidence: 59%

Physicochemical characteristics and popping efficiencies of popping beans from different breeding programs and grow‐out locations

Rezaey,

Heitholt,

Miles

et al. 2023

Cereal Chem

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Background and ObjectivesPopping beans are genotypes developed from crosses between nuña beans and common beans adapted to temperate climates. Toasted popping beans are a potential snack with a nutty flavor and malted milk ball‐like texture. Except for moisture content, the influence of other factors of raw beans on their popping efficiency has remained understudied. Thus, this study aimed to evaluate the proximate composition, functional properties, and their impact on the popping efficiency of 20 popping bean samples from different lines, harvest seasons, and locations.FindingsResults showed significant differences (p < .05) in physicochemical characteristics and functional properties among the samples, including differences in starch, protein, fiber, fat, moisture, and ash content. The water absorption index, the water solubility index, and flour swelling power also significantly differed between samples. The highest popping efficiency was 98.3%, while the lowest popping efficiency was 24.0%, with no significant correlation between physicochemical characteristics and popping efficiency. However, the study did find a correlation between pericarp color and popping percentage.ConclusionThere was no significant correlation between physicochemical characteristics and popping efficiency in popping beans.

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“…Extrusion is a popular food processing technique in which material is simultaneously subjected to high temperature, mechanical energy, and pressure, and finally forced through a small opening (Gu et al., 2017; Li et al., 2017). Final product characteristics depend on the chemical composition of the raw material and the operating parameters, including screw speed, moisture content, barrel temperature, and die dimensions (Gu et al., 2017; Pietrysiak et al., 2020). The demand for extruded snacks is increasing due to their convenient characteristics of consumption, preparation, and storage (Brennan et al., 2013).…”

Section: Introductionmentioning

confidence: 99%

Extrusion characteristics of ten novel quinoa breeding lines

Richter

Pietrysiak

et al. 2022

Journal of Food Science

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Ten novel breeding lines of quinoa (Chenopodium quinoa Willd) suitable to be grown in the Pacific Northwest of the United States were developed and utilized for extrusion processing. Understanding how a particular breeding line performs during food processing and which properties determine its performance can promote the use of quinoa as an ingredient in value‐added products, such as extruded snacks. In this study, extrusion characteristics of the whole seed flours of the novel quinoa breeding lines were evaluated using a co‐rotating twin‐screw extruder at two temperatures (110°C and 125°C), three screw speeds (200, 350, and 500 rpm), and a moisture content of 18% (w.b.). The expansion ratio (ER) ranged from 1.15 to 2.33 and was negatively influenced by the fat content in the flours. Breeding line 11WAQ‐104.88 (WAQ10) exhibited the greatest potential for use in direct expanded foods as it had the highest ER for all conditions studied. Strong correlations were found between ER and pasting properties of the flours, proving the usefulness of the pasting test for flour quality evaluation before extrusion processing. The results demonstrate the potential of using quinoa for producing direct expanded food products and highlight the importance of selecting specific breeding lines for desired product characteristics. Practical Application This study provides the extrusion processing characteristics of 10 new quinoa breeding lines. Based on the information gained, it will be easier for the food industry, including breeders as well as processors, to select the right quinoa variety based on their requirements, and may further help to enhance the use of quinoa.

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Whole nuña bean (Phaseolus vulgaris L.) flour showed higher direct expansion during extrusion processing at relatively lower temperatures

Abstract: This is the author manuscript accepted for publication and has undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as

Cited by 6 publications

References 43 publications

Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion

Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion

Physicochemical characteristics and popping efficiencies of popping beans from different breeding programs and grow‐out locations

Extrusion characteristics of ten novel quinoa breeding lines

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