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Effect of temperature on properties of extrudates from high starch fractions of navy, pinto and garbanzo beans
- Gujska, E., Khan, K.
- Journal of food science 1990 v.55 no.2 pp. 466-469
- Phaseolus, Cicer arietinum, extrusion, cooking, temperature, food consumption, physicochemical properties, navy beans, pinto beans, chickpeas
- High starch fraction (HSF) isolated from three legumes were extruded at different temperatures. Extruded products were evaluated for expansion, density, color and some functional properties. The highest value of expansion was noted for pinto bean, and the lowest for garbanzo, extruded at 132 degrees C. Extrudates from HSF expanded significantly (P < 0.05) less than corn extrudates. Oil absorption capacity increased slightly with increasing temperature and values were lower for navy and garbanzo beans than for pinto HSF and corn. Oil emulsification capacity of bean samples was about two times higher compared to corn. Water absorption index (WAI) of pinto and navy beans significantly increased (P < 0.05) from 110 degrees C to 132 degrees C.