Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders.
The impact of extrusion cooking on the chemical composition and functional properties of bean powders from four common bean varieties was investigated. The raw bean powders were extruded under eight different conditions, and the extrudates were then dried and ground (particle size⩽0.5mm). Compared with corresponding non-extruded (raw) bean powders (particle size⩽0.5mm), the extrusion treatments did not substantially change the protein and starch contents of the bean powders and showed inconsistent effects on the sucrose, raffinose and stachyose contents. The extrusion cooking did cause complete starch gelatinization and protein denaturation of the bean powders and thus changed their pasting properties and solvent-retention capacities. The starch digestibilities of the cooked non-extruded and cooked extruded bean powders were comparable. The extruded bean powders displayed functional properties similar to those of two commercial bean powders.
Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, United States.
Yongfeng
Y
Ai
United States Department of Agriculture-Agricultural Research Service, Sugarbeet and Bean Research Unit, East Lansing, MI 48824, United States; Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI 48824, United States.
Karen A
KA
Cichy
Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, United States.
Janice B
JB
Harte
Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI 48824, United States.
James D
JD
Kelly
Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, United States. Electronic address: ngp@msu.edu.
Perry K W
PK
Ng
D003296:Cooking; D005782:Gels; D009844:Oligosaccharides / Q000032:analysis; D027805:Phaseolus / Q000737:chemistry*; D010940:Plant Proteins / Q000032:analysis; D011208:Powders / Q000737:chemistry*; D011887:Raffinose / Q000032:analysis; D012639:Seeds / Q000737:chemistry*; D013213:Starch / Q000032:analysis / Q000737:chemistry
D005782:Gels; D009844:Oligosaccharides; D010940:Plant Proteins; D011208:Powders; C005695:stachyose; D013213:Starch; D011887:Raffinose
Bean powder; Chemical composition; Common beans; Extrusion cooking; Functional properties; Starch digestibility