Reduction of Flatulence‐Causing Sugars by High Temperature Extrusion of Pinto Bean High Starch Fractions

Abstract

Pinto bean high starch fractions were extruded using a Wenger TX-52 twin screw extruder. The effect of process temperature and moisture in the barrel on flatulence-causing sugars was investigated. Levels of flatulence causing sugar were lower in extruded compared to nonextruded samples with higher reduction at higher process temperature. Sugar content decreased from 5.29% in nonextruded samples to 3.69% in samples extruded at 163°C. Moisture content in the extruder barrel did not significantly affect sugars in the samples. Raffinose and stachyose contents were reduced 47 to 60% by extrusion.

Carbohydrate composition of raw and extruded pulse flours

“…moisture (17%) used. Borejszo and Khan (1992) reported that the raffinose and stachyose concentrations in pinto bean flours were reduced by extrusion processing. Berrios and Pan (2001) and Berrios et al (2002) reported that extrusion processing reduced the total oligosaccharide levels in black bean flours and that the extent of their reduction depended on the extrusion conditions employed.…”

Mapping of putative quantitative trait loci controlling the total oligosaccharide and sucrose content of Glycine max seeds

“…Soybean oligosaccharides are also very important nutritional components of this food but have been regarded as undesirable components causing flatulence (Borejszo and Khan 1992;Omosaiye et al 1978). They have recently been found to be ''probiotic material'' and have been approved by the Food and Drug Administration as generally recognized safe material in the USA (Hoover 1993).…”

Functional properties of three common bean (Phaseolus vulgaris) cultivars stored under accelerated conditions followed by extrusion

“…The action of heat, water and high pressure in an extrusion process may induce desirable chemical changes in the material (Borejszo & Khan, 1992). Benefits of beans extrusion-cooking are deactivation of heat labile growth inhibitors (Aguilera, Crisafulli, Lusas, Uebersax, & Zabik, 1984).…”