title: Acceptability and characterization of extruded pinto, navy and black beans.
abstract: BACKGROUND
  Consumption of dry beans has been relatively flat over the last decade. Creating new bean products may increase the consumption of beans and allow more consumers to obtain the health benefits of beans. In this study, pinto, navy and black beans were milled and the resulting flours extruded into puffs. Unflavored extruded puffs were evaluated by untrained panelists using a hedonic scale for appearance, flavor, texture and overall acceptability. The compositions of raw flours and extrudates were characterized.
  
  
  RESULTS
  Sensory results indicated that all beans met or exceeded the minimum requirement for acceptability. Overall acceptability of navy and pinto beans was not significantly different, while acceptability of black bean puffs was significantly lower. Total protein (198-217 g kg(-1)) in extrudates was significantly different among the three beans. Total starch ranged from 398 to 406 g kg(-1) and was not significantly different. Resistant starch, total extractable lipid and raffinose contents were significantly reduced by extrusion. Extrusion did not affect crude fiber and phytic acid contents.
  
  
  CONCLUSIONS
  The minimal effects on protein and fiber contents, the significant reduction in raffinose content and the acceptability of the unflavored extruded puffs support using various bean flours as ingredients in extruded puffed products.
authors.affiliation: Department of Plant Science, North Dakota State University, Fargo, ND, 58108-6050, USA.
authors.forename: Courtney W
authors.initials: CW
authors.lastname: Simons
authors.affiliation: Department of Plant Science, North Dakota State University, Fargo, ND, 58108-6050, USA.
authors.forename: Clifford
authors.initials: C
authors.lastname: Hall
authors.affiliation: Department of Plant Science, North Dakota State University, Fargo, ND, 58108-6050, USA.
authors.forename: Mehmet
authors.initials: M
authors.lastname: Tulbek
authors.affiliation: Department of Plant Science, North Dakota State University, Fargo, ND, 58108-6050, USA.
authors.forename: Mihiri
authors.initials: M
authors.lastname: Mendis
authors.affiliation: Department of Plant Science, North Dakota State University, Fargo, ND, 58108-6050, USA.
authors.forename: Taylor
authors.initials: T
authors.lastname: Heck
authors.affiliation: Department of Plant Science, North Dakota State University, Fargo, ND, 58108-6050, USA.
authors.forename: Samuel
authors.initials: S
authors.lastname: Ogunyemi
mesh_terms: D004032:Diet; D004040:Dietary Carbohydrates / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D006801:Humans; D009753:Nutritive Value; D027805:Phaseolus / Q000737:chemistry*; D011887:Raffinose / Q000032:analysis; D013213:Starch / Q000032:analysis; D013649:Taste; D000067075:Vegetable Products / Q000032:analysis*
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins; D013213:Starch; D011887:Raffinose
keywords: beans; extrusion; fiber; protein; sensory; starch