Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders

Ai, Yongfeng; Cichy, Karen A.; Harte, J.B.; Kelly, James D.; Ng, P. K. W.

doi:10.1016/j.foodchem.2016.05.095

Cited by 79 publications

(79 citation statements)

References 34 publications

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“…Similar increases in of protein content in cooked lentil and pea were observed (Wang et al 2008(Wang et al , 2009(Wang et al , 2010b. In general, Ai et al (2016) observed no change or slight reductions in protein contents of black, navy, and red beans, depending on extrusion conditions. Roasting caused a significant increase in protein of pinto beans, chickpeas, peas, and lentils (Audu and Aremu 2011;Baik and Han 2012).…”

Section: Protein Content and Composition Of Pulse Cropssupporting

confidence: 71%

“…Resistant starch in cooked pulses varied from 3.8% (lentil) to 4.7% (peas) (Brummer et al 2015). Ai et al (2016) reported no change or only slight reductions in resistant starch of extruded black, navy, and small red beans. In contrast, pea, common bean, chickpea, and lentil resistant starch contents were reduced by 23, 37, 34, and 24%, respectively, after cooking (de Almeida Costa et al 2006).…”

Section: Carbohydrate Content and Composition Of Pulse Cropsmentioning

confidence: 93%

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Composition, Nutritional Value, and Health Benefits of Pulses

2016

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Cereal Chem. 94(1):11-31The United Nations has declared 2016 as the International Year of Pulses. Pulses are narrowly defined as leguminous crops that are harvested as dry seeds. Although some pulse crops are harvested green (e.g., green peas), these are classified as vegetables because the pods are often consumed along with the mature and sometimes immature seeds.Other dried legumes such as soybean and peanut meet the definition of being a leguminous crop that is harvested as dry seeds; however, these crops are grown primarily for oil content and, thus, are not categorized as pulses. There are hundreds of pulse varieties grown worldwide; these include, for example, dry edible beans, chickpeas, cowpeas, and lentils. This review will cover the proximate (e.g., protein, carbohydrates, vitamins, and minerals), and phytonutrient (e.g., polyphenolics and carotenoid) composition of dry edible beans, peas, lentils, and chickpeas. Soybean and peanuts will not be covered in this review. The effects of processing on composition will also be covered. The health benefits related to folates, fiber, and polyphenolics will be highlighted. The health benefits discussed will include cardiovascular disease, cancer, diabetes, and weight control. The current review will not cover antinutrient compounds; this topic will be covered in a separate review article published in the same issue. † Corresponding

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Section: Protein Content and Composition Of Pulse Cropssupporting

confidence: 71%

Section: Carbohydrate Content and Composition Of Pulse Cropsmentioning

confidence: 93%

Composition, Nutritional Value, and Health Benefits of Pulses

2016

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“…The raw materials did not display a recordable viscosity before the heat ramp, but their viscosity values increased with increasing temperature. This is atypical for pasting properties of raw cereal flours during the RVA test using the ‘extrusion method’ profile but it is in agreement with Ai et al . for common bean flours.…”

Section: Resultsmentioning

confidence: 94%

Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking

Masatcioglu

Köksel

2019

J Sci Food Agric

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BACKGROUND There are excellent opportunities for greater incorporation into our diets of pulses, which are rich in proteins and dietary fibers, if their functional properties are modified to fit a wide range of applications in the food industry. The objective of this research was to produce high protein and fiber extrudates from yellow pea and red lentil flours using conventional and N2 gas injection assisted extrusion cooking methods. The effects of process variables on extrudate functional and thermal properties were also investigated. RESULTS The cold viscosity of extrudates produced by N2 gas injection were higher than those produced by conventional extrusion, indicating that gas‐assisted extrusion does affect the end‐product pasting properties. At higher barrel temperatures (150–175 °C) extrudates did not exhibit any thermal transition in their thermograms, and thus their starches were completely gelatinized and proteins completely denatured during extrusion. In general, water solubility of extrudates produced by N2 gas injection was significantly (P < 0.05) higher than those produced by conventional extrusion. Emulsion capacity and stability of yellow pea extrudates were in the range of 44–50% and 42–47%, respectively, and the counterpart values of red lentil extrudates were very similar (in the range of 43–47% and 43–46%, respectively). CONCLUSION Nitrogen gas injection assisted extrusion cooking can be used practically in development of pulse extrudates which contain high protein and dietary fiber. This novel and innovative technique is a reliable alternative method to the conventional CO2 gas injection assisted extrusion cooking methods in the snack food and food ingredient industries. © 2019 Society of Chemical Industry

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“…The properties of the starch in bean powder can be altered by the processing method and conditions that can affect starch functionality. This is important for cake structure and may explain the differences in cake texture and the panelists' acceptance of this attribute . There was a significantly higher ( P = 0.0001) likability mean of the gluten‐free control that contained rice starch compared to both bean powder treatments across all attributes.…”

Section: Resultsmentioning

confidence: 97%