Determining the impacts of extrusion conditions on extrudate characteristics of whole beans flours is critical to find the suitable types of beans to use for making direct expanded products. Whole ...bean flours of four different bean types, faba, lima, pinto, and red kidney, were extruded. The influence of barrel temperature (120, 140, and 160 °C), moisture content (17%, 21%, and 25%), and screw speed (150, 200, and 250 rpm) on process and product responses was studied with a corotating twin screw extruder. The barrel temperature, moisture content, screw speed, and variety of bean had significant influence on process and product responses, back pressure (MPa), torque (N·m), specific mechanical energy (kJ/kg), expansion ratio, water absorption index (g/g), and water solubility index (%) (P < 0.05). Faba bean extrudates had a significantly higher expansion ratio compared to other beans (lima, pinto, and red kidney beans) even though faba bean contained significantly higher protein and higher crude fiber contents (P < 0.05).
Practical Application
The outputs of this research will be helpful to the food industry in the production of high nutrient‐dense food products from whole beans by maintaining the expansion and texture of the products. The data should assist to choose the suitable types of whole bean flours and the optimum processing conditions for making direct expanded extruded products.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SBCE, SBMB, UL, UM, UPUK
Pasting and gelatinization behavior of rice gels from Japonica (Ariete, Euro), Indica (Gladio, Suriname) and waxy (Glutinous) varieties were analyzed. These varieties differ widely in amylose ...contents and differential scanning calorimetry (DSC) gelatinization temperatures. Besides, the effect of locust bean gum (LBG) addition and the impact of successive viscoanalyser multiple-heatingacooling and freezingathawing cycles on the gels pasting viscosities (peak-IDTpeak, trough-IDTmin, final-IDTfinal), viscoelasticity by oscillatory rheometry and syneresis were evaluated.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
The objective of this study was to investigate how 6 commonly used solvent systems affected the yields of phenolic substances and the antioxidant capacity of extracts from 8 major classes of food ...legumes. Several antioxidant-related phytochemical compositions, namely, total phenolic content (TPC), total flavonoids content (TFC), and condensed tannins content (CTC), were investigated. In addition, antioxidant activities were tested using 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging, ferric-reducing antioxidant power (FRAP), and the oxygen radical absorbance capacity (ORAC). The results showed that the 50% acetone extracts exhibited the highest TPC for yellow pea, green pea, chickpea, and yellow soybean. Acidic 70% acetone (+0.5% acetic acid) extracts exhibited the highest TPC, TFC, and FRAP values for black bean, lentil, black soybean, and red kidney bean. The 80% acetone extracts exhibited the highest TFC, CTC, and DPPH-free radical scavenging activity for yellow pea, green pea, chickpea, and yellow soybean. The 70% ethanol extracts exhibited the greatest ORAC value for all selected legumes. These results indicated that solvents with different polarity had significant effects on total phenolic contents, extracted components, and antioxidant activities. High correlations between phenolic compositions and antioxidant activities of legume extracts were observed. The information is of interest to the nutraceutical food/ingredient industries since legumes are a rich source of antioxidants.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SBCE, SBMB, UL, UM, UPUK
Observations on the domestication of Phaseolus lunatus L. FAO/IBPGR Plant Genet. Teniendo en cuenta todo lo anteriormente sustentado y la proliferación de una noticia en redes sociales, eventos y ...conferencias, sobre una forma de "pallar" que han denominado "pallar mochica", advertimos que es un error esa asignación, porque ese fenotipo deriva de los andes de Colombia, de la zona de Cundinamarca, donde es conocido como "pallar vaquita" (por los colores) y también en el departamento...
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8.
Thoreau Over for Supper Gallo, Louis
Pennsylvania literary journal,
10/2016, Volume:
8, Issue:
3
Journal Article
Peer reviewed
...your mother and sister brought you food in picnic baskets every Sunday!
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IZUM, KILJ, NUK, PILJ, PNG, SAZU, UL, UM, UPUK
9.
Green Bean! Green Bean Conley, Tamara A
Catholic library world,
06/2016, Volume:
86, Issue:
4
Journal Article
The digestible energy (DE) and metabolizable energy (ME) in faba beans (FB) and field peas (FP) fed to growing pigs were estimated by the difference procedure in two experiments using the total ...collection method. Twenty-four barrows with mean initial body weight (BW) of 20.0 kg (SD = 1.13) and 20.4 kg (SD = 0.56) in the first (Exp. 1) and second experiments (Exp. 2), respectively, were assigned to three dietary treatments in a randomized complete block design with BW as a blocking factor. A reference diet was prepared using corn, soybean meal, and soybean oil as the energy-contributing ingredients. Organic FB and DS Admiral FP (FPD) in Exp. 1 and Hampton FP (FPH) and 4010 FP (FP4) in Exp. 2 were included at 30% in the reference diet. In Exp. 1, the determined DE and ME were 3772 and 3606 kcal·kg−1 dry matter (DM) in FB and 3683 and 3589 kcal·kg−1 DM in FPD, respectively. In Exp. 2, the respective DE and ME were 4164 and 4014 kcal·kg−1 DM in FPH and 3574 and 3467 kcal·kg−1 DM in FP4. In conclusion, the determined ME values for FB and FP were 77% to 90% of gross energy.
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