title: Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta.
abstract: Corn-broad bean spaghetti type pasta was made with a corn/broad bean flour blend in a 70:30 ratio, through an extrusion-cooking process (Brabender 10 DN single-screw extruder with a 3:1 compression ratio). The effect of temperature (T=80, 90 and 100°C) and moisture (M=28%, 31% and 34%) on the extrusion responses (specific consumption of mechanical energy and pressure) and the quality of this pasta-like product (expansion, cooking-related losses, water absorption, firmness and stickiness) was assessed. The structural changes of starch were studied by means of DSC and XRD. The extrusion-cooking process, at M=28% and T=100°C, is appropriate to obtain corn-broad bean spaghetti-type pasta with high protein and dietary fibre content and adequate quality. The cooking characteristics and resistance to overcooking depended on the degree of gelatinisation and formation of amylose-lipid complexes. The critical gelatinisation point was 46.55%; beyond that point, the quality of the product declines.
authors.affiliation: Departamento de Agroindustrias, Facultad de Ingeniería, Universidad Nacional de Jujuy, Avenida Italia esq. Martiarena, 4600 Jujuy, Argentina.
authors.forename: M A
authors.initials: MA
authors.lastname: Giménez
authors.forename: R J
authors.initials: RJ
authors.lastname: González
authors.forename: J
authors.initials: J
authors.lastname: Wagner
authors.forename: R
authors.initials: R
authors.lastname: Torres
authors.forename: M O
authors.initials: MO
authors.lastname: Lobo
authors.forename: N C
authors.initials: NC
authors.lastname: Samman
mesh_terms: D003296:Cooking / Q000379:methods*; D004043:Dietary Fiber / Q000032:analysis; D005433:Flour / Q000032:analysis*; D005524:Food Technology; D006801:Humans; D013649:Taste; D013696:Temperature; D031307:Vicia faba / Q000737:chemistry*; D014867:Water / Q000032:analysis; D003313:Zea mays / Q000737:chemistry*
chemical_list: D004043:Dietary Fiber; D014867:Water