Extrusion Processing of Dry Beans and Pulses

Berríos, José De J.; Ascheri, José Luis Ramírez; Losso, Jack N.

doi:10.1002/9781118448298.ch8

Cited by 13 publications

(18 citation statements)

References 41 publications

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“…The extent of these changes is dependent on the severity of the extrusion and give rise to different physicochemical characteristics of the resultant product [1,3,4]. Extrusion is widely used in snack and breakfast cereal productions, in which flour based products are extruded with the aim of obtaining the final product in one simple continuous process [5]. Meanwhile, flours and starches are also extruded to gelatinize, melt and fragment their starch so as to adapt its rheological and hydration properties to the emerging needs imposed by the new food trends [6].…”

Section: Introductionmentioning

confidence: 99%

Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

Román

Martínez

Rosell

et al. 2017

International Journal of Biological Macromolecules

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Extrusion is an increasingly used type of processing which combined with enzymatic action could open extended possibilities for obtaining clean label modified flours. In this study, native and extruded maize flours were modified using branching enzyme (B) and a combination of branching enzyme and maltogenic α-amylase (BMA) in order to modulate their hydrolysis properties. The microstructure, pasting properties, in vitro starch hydrolysis and resistant starch content of the flours were investigated. Whereas BMA treatment led to greater number of holes on the granule surface in native samples, B and BMA extruded samples showed rougher surfaces with cavities. A reduction in the retrogradation trend was observed for B and BMA native flours, in opposition to the flat pasting profile of their extruded counterparts. The glucose release increased gradually for native flours as the time of reaction did, whereas for extruded flours a fast increase of glucose release was observed during the first minutes of reaction, and kept till the end, indicating a greater accessibility to their porous structure. After 16 hours of hydrolysis, resistant starch content was lower for treated extruded samples. These results suggested that, in enzymatically treated extruded samples, changes produced at larger hierarchical levels in their starch structure could have masked a slowdown in the starch digestion properties.

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Section: Introductionmentioning

confidence: 99%

Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

Román

Martínez

Rosell

et al. 2017

International Journal of Biological Macromolecules

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“…Roba1 bean extrudates were developed following a Box Behnken design with three independent variables including ingredient feed moisture, extruder die temperature, and screw speed. Levels of each variable were established basing on preliminary trials and works from previous authors (Anton et al, 2009;Berrios et al, 2012). The three levels of process variables were coded as -1, 0 and 1, making the total number of experiments equal to 15 by Box Behnken design.…”

Section: Experimental Designmentioning

confidence: 99%

“…Reports have shown that mild extrusion conditions (high moisture content, low residence time, low temperature) improve the nutritional quality of beans, while high extrusion temperatures (>200 °C), low moisture contents (< 15%) and/or improper formulation (such as presence of high-reactive sugars) can adversely impair the nutritional quality (Berrios, Ascheri, & Losso, 2012;Siddiq et al, 2013). However, studies on effects of extrusion processing conditions on extrudate properties have majorly been undertaken on conventional beans, other legumes and cereals (Ghumman et al, 2016;Korus, Gumul, & Czechowska, 2007;Nyombaire et al, 2011;Rathod & Annapure, 2017;Siddiq et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Optimization of Roba1 extrusion conditions and bean extrudate properties using response surface methodology and multi-response desirability function

Natabirwa

Nakimbugwe

Lung’aho

et al. 2018

LWT

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“…The extrusion cooking of pulses is one of the simplest techniques to decrease the content of antinutritional factors such as enzyme inhibitors, tannin, phytic acid, saponin, and oligosaccharides, which eventually improve nutritional qualities by enhancing nutrients digestibility and bioavailability [3][4] . The products prepared from extrusion cooking of pulses or it's blends have better textural, sensory qualities with reduced cooking time 5 . There are a number of factors associated with extrusion cooking process which are directly or indirectly responsible for final extrudates qualities (nutritional, textural and functional quality) as well as quantity (yield).…”

Section: Introductionmentioning

confidence: 99%

Optimisation and Evaluation of Ricebean (Vigna Umbellata) Extrusion Process for Downstream Food Processability

et al. 2019

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Ricebean(Vigna umbellata), a native bean of North-Eastern part of India has not been explored fully for development of convenience foods although it is loaded with various vitamins, minerals, dietary fiber, phytochemicals and bioactive compounds. The effect of extrusion parameters namely moisture content, barrel temperature and screw speed on expansion ratio, extrudate density, and breaking strength was investigated by using response surface methodology. It was observed that moisture content of flour had significant (p<0.05) affect on expansion ratio, extrudate density, and breaking strength of extrudates. The optimal combination of process parameters which resulted in extrudates with maximum expansion ratio but minimum extrudate density and breaking strength were 15 per cent moisture content, 110°C barrel temperature and 350 rpm screw speed. The value of water absorption index, water solubility index, swelling power, oil absorption index, bulk density, true density and colour for optimally extruded ricebean flour (OEF) was found significantly different (p<0.05) whereas value of proximate parameters were insignificant (P>0.05) than the native flour. The OEF was used for different downstream processings such as papadability, friability, steamability, cakeability, gravyability and porridgability and compared with that of native flour for their process quality parameters. The cake prepared with OEF had significantly (p<0.05) less baking time (25 min) than the cake of native ricebean flour (35 min). However, consistency and over all acceptability (OAA) of porridge from OEF was found significantly (p<0.05) higher than porridge of native ricebean flour. Hierarchical cluster analysis on OAA showed that porridgability and cakeability were most influential downstream processes.

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Extrusion Processing of Dry Beans and Pulses

Cited by 13 publications

References 41 publications

Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

Optimization of Roba1 extrusion conditions and bean extrudate properties using response surface methodology and multi-response desirability function

Optimisation and Evaluation of Ricebean (Vigna Umbellata) Extrusion Process for Downstream Food Processability

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