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.
How the Three Sisters shrug off pests Pennisi, Elizabeth
Science (American Association for the Advancement of Science),
08/2024, Volume:
385, Issue:
6712
Journal Article
Peer reviewed
Crops such as maize, beans, and squash can team up, but the mix matters
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.
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.
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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