Effect of extrusion cooking and sodium bicarbonate addition on the carbohydrate composition of black bean flours

Journal of Food Processing and Preservation

Volumn 26, Issue 2, 2002, Pages 113-128

  Berrios, Jose De J ^a   Camára, Montana ^b   Torija, Maria E ^b   Alonso, Maria ^b  

^a WESTERN REGIONAL RESEARCH CENTER   (United States)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CARBOHYDRATES; COMPOSITION; EXTRUSION; HIGH TEMPERATURE EFFECTS; PH EFFECTS; SODIUM COMPOUNDS;

CHEMICAL LEAVENING AGENTS;

FOOD PRODUCTS;

PHASEOLUS (ANGIOSPERM); PHASEOLUS VULGARIS;

EID: 0035998139     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2002.tb00856.x     Document Type: Article

References (35)

1. Effect of domestic processing on oligosaccharide content of some dry legume seeds
2. A simplified method for accurate determination of cell wall uronide content
3. Twin-screw extrusion modification of a corn fiber and corn starch extruded blend
4. Physicochemical characterization of stored black beans (Phaseolus vulgaris L.)
5. Extrusion cooking and dietary fiber: Effects of dietary fiber content and on degradation in the rat intestinal tract
6. New method for quantitative determination of uronic acids
7. Reduction of flatulence-causing sugars by high temperature extrusion of pinto bean high starch fractions
8. Reduction of intestinal gas-forming properties of legumes by traditional and experimental food processing methods
9. Gelatinization of starch in extruded products
10. Sucrose
11. The maillard reaction
12. A study of relationships between flatus potential and carbohydrates distribution in legume seeds
13. Effect of extrusion processing on the soluble and insoluble fiber and phytic acid contents of cereal brans
14. Effect of processing on available carbohydrates in legumes
15. Nutrient composition, protein quality, and sensory properties of thirty-six cultivars of dry beans (Phaseolus vulgaris L.)
16. Content of raffinose oligosaccharides and sucrose in various plant seeds
17. Role of sodium bicarbonate and trapped air in extrusion
18. Use of bicarbonates in extrusion processing of ready-to-eat cereals
19. Dietary fiber in legumes: Effect of processing
20. Physicochemical, nutritional, and microstructural characteristics of chickpeas (Cicer arietinum L.) and common beans (Phaseolus vulgaris L.) following microwave cooking
21. Soluble carbohydrates oligosaccharides and starch in lima bean seeds
22. Flatus causing factors in legumes
23. Extrusion cooking of corn meal with sodium bicarbonate and sodium aluminum phosphate
24. Composition and flatulence producing of commonly eaten Nigerian and American legumes
25. Chemical, nutritional and physiological aspects of dry bean carbohydrates - A review
26. Comparison of chickpea cultivars: Chemical composition, nutritional evaluation and oligosaccharides content
27. Oligosaccharides in raw and processed legumes
28. Determination of mono-di, and oligosaccharides in legumes by high-performance liquid chromatography using an amino-bonded silica column
29. Instrumental and sensory evaluation of textural properties of extrudates from blends of high starch/high protein fractions of dry beans
30. Oligosaccharides in eleven legumes and their air-classified protein and starch fractions
31. Carbohydrates
32. Processing and economic advantages of extrusion cooking in comparison with conventional processes in the food industry