Physico‐chemical properties and extrusion behaviour of selected common bean varieties

Natabirwa, Hedwig; Muyonga, John H.; Nakimbugwe, Dorothy; Lung’aho, Mercy

doi:10.1002/jsfa.8618

Cited by 19 publications

(18 citation statements)

References 35 publications

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“…Results from chemical composition analysis of raw black and pinto beans are presented in Table and are comparable to the compositions previously reported (Dueñas et al, ; Linsberger‐Martin, Weiglhofer, Thi Phuong, & Berghofer, ; Nakitto, Muyonga, & Nakimbugwe, ; Natabirwa, Muyonga, Nakimbugwe, & Lungaho, ; Ovando‐Martínez, Osorio‐Díaz, Whitney, Bello‐Pérez, & Simsek, ; Sánchez‐Arteaga, Urías‐Silvas, Espinosa‐Andrews, & García‐Márquez, ).…”

Section: Resultssupporting

confidence: 87%

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Thermal and enzymatic treatments reduced α‐galactooligosaccharides in common bean ( Phaseolus vulgaris L.) flour

Escobedo

Mora

Mojica

2019

J Food Process Preserv

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The aim of this study was to evaluate the effect of enzymatic, thermal, and soaking treatments on antinutritional factors as well as nutritional content of black and pinto beans to produce common bean flours. Black and pinto beans were soaked and treated with either enzymatic complex containing cellulase, hemicellulase, and β‐glucanase or thermally treated by autoclave. Black and pinto beans that were bicarbonate‐soaked, cooked, and enzymatically treated presented the highest reduction on the α‐galactooligosaccharides (α‐GOS) content (p < .05) by more than 62% and the tannins content by 58% maintaining the nutritional quality. Similarly, after thermal treatments (autoclaving 3 min) both market classes showed a reduction greater than 49% (p < .05) on the α‐GOS concentration and 80% reduction on tannins levels, while still conserving nutritional attributes. The nonspecific enzyme complex presented a side activity and hydrolyzed the α‐GOS. α‐GOS were reduced in common bean flour while protein and dietary fiber were maintained. Practical applications Common bean (Phaseolus vulgaris L.) is an inexpensive and important source of protein and complex carbohydrates. Enzymatic, thermal, and soaking treatments on black and pinto beans reduced the principal components that produce flatulence and other intestinal discomforts. This could be a more practical option to reduce these components apart from α‐galactosidase. As a final product, a common bean flour rich in proteins, dietary fiber, and partially free of α‐GOS was obtained, which could be employed as an alternative ingredient in baked, extruded, and specialized foods for people with digestive problems.

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Section: Resultssupporting

confidence: 87%

“…;Nakitto, Muyonga, & Nakimbugwe, 2015;Natabirwa, Muyonga, Nakimbugwe, & Lungaho, 2018;Ovando-Martínez, Osorio-Díaz, Whitney, Bello- Pérez, & Simsek, 2011;Sánchez-Arteaga, Urías-Silvas, Espinosa- Andrews, & García-Márquez, 2015).…”

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Thermal and enzymatic treatments reduced α‐galactooligosaccharides in common bean ( Phaseolus vulgaris L.) flour

Escobedo

Mora

Mojica

2019

J Food Process Preserv

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“…Their pasting viscograms often lack the characteristic peak viscosity. Peak viscosity is influenced by many factors, such as: starch type, the degree of starch gelatinization, starch granule swelling, amylose content and leaching, as well as the influence of other components, including proteins, lipids, and fibre (Natabirwa et al, 2018). Corn snacks with a 5% content of Moldavian dragonhead seeds added and those without it did not produce the characteristic peak viscosity because the starch was significantly gelatinized during the extrusion-cooking process as confirmed by the high WAI in these snacks.…”

Section: Resultsmentioning

confidence: 99%

Selected properties of snacks extruded at various screw speeds supplemented with Moldavian dragonhead seed addition

Oniszczuk¹,

Wójtowicz²,

Combrzyński³

et al. 2019

Int. Agrophys.

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A b s t r a c t. The main aim of the study was to determine selected characteristics of extruded snacks supplemented with Dracocephalum moldavica L. seeds added to the recipe in amounts ranging from 5 to 20% of the basic raw material composition. The effect of the screw speed on the selected corn-based snacks characteristics has also been been studied. A single-screw extruder was employed to obtain the snacks in the form of readyto-eat extrudates. Several properties were evaluated, among them: the expansion ratio, the water absorption and solubility indices as well as pasting properties, depending on the level of the additive and the screw speeds applied. Extruded snacks supplemented with Dracocephalum moldavica L. seeds exhibited an enhanced nutritional value compared with corn snacks due to the high content of fibre, protein and ash. The addition of the seeds decreased the expansion ratio significantly. The water absorption index of the snacks decreased as the level of seed addition in the processed blends was raised, while the water solubility index was significantly affected by the variable screw speed during the processing of the supplemented snacks. The recommended level of Dracocephalum moldavica seeds in corn-based snacks should not exceed 15% due to the high nutritional value as well as the high expansion and efficient treatment intensity of the components resulting in the ready-to-eat characteristic of the supplemented snacks.K e y w o r d s: snacks, extrusion-cooking, Moldavian dragonhead seeds, physical properties

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“…Extrudate expansion ratio (ER) and bulk density (BD) were determined according to methods described (Natabirwa, Muyonga, Nakimbugwe, & Lungaho, 2017). Water absorption index (WAI) and water solubility index (WSI)were determined using methods described (Natabirwa et al, 2017;Nyombaire et al, 2011). The final pasting viscosity of extruded flour was determined using extrusion profile on a Rapid…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

“…Viscoanalyzer, Model RVA 4500, (Perten Instruments, Australia) using methods described (Natabirwa et al, 2017).…”

Section: Physicochemical Propertiesmentioning

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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Physico‐chemical properties and extrusion behaviour of selected common bean varieties

Cited by 19 publications

References 35 publications

Thermal and enzymatic treatments reduced α‐galactooligosaccharides in common bean ( Phaseolus vulgaris L.) flour

Thermal and enzymatic treatments reduced α‐galactooligosaccharides in common bean ( Phaseolus vulgaris L.) flour

Selected properties of snacks extruded at various screw speeds supplemented with Moldavian dragonhead seed addition

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

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