Effects of extruder screw speeds on physical properties and in vitro starch hydrolysis of precooked pinto, navy, red, and black bean extrudates

Cereal Chemistry

Volumn 89, Issue 3, 2012, Pages 176-181

  Simons, Courtney W ^a   Hall, Clifford ^a   Tulbek, Mehmet ^b  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

^b Northern Crops Institute   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EXTRUDERS; HYDROLYSIS; SHEAR FLOW; STARCH; TENSILE STRENGTH; WATER ABSORPTION;

BLACK BEANS; EXTRUDATES; IN-VITRO; NAVY BEAN; PINTO BEANS; RED BEANS; SCREW SPEED; STARCH HYDROLYSIS; TWIN SCREW EXTRUDERS; WATER ACTIVITY;

PHYSICAL PROPERTIES;

EID: 84862869277     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-08-11-0104     Document Type: Article

References (36)

1. AACC International. 2010. Approved Methods of Analysis, 11th Ed. Methods 08-01.01 and 46-30.01. Available online only. AACCI: St. Paul, MN.
2. Abd El-Hady, E. A., and Habiba, R. A. 2003. Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds. LWT-Food Sci. Technol. 36:285-293. (Pubitemid 36391733)
3. Anderson, R. A. 1982. Water absorption and solubility and amylograph characteristics of roll-cooked small grain products. Cereal Chem. 59:265-269.
4. AOAC. 1990. Official Methods of the Association of Official Analytical Chemists, 15th Ed. Method 925.10. AOAC: Arlington, VA.
5. AOCS. 1998. Official Methods and Recommended Practices of the AOCS: Sampling and Analysis of Vegetable Oil Source Materials, 5th Ed. Methods Aa 4-38, Af 3-54, and Am 2-93. Am. Oil Chem. Soc. Press: Champaign, IL.
6. Baik, B.-K., Powers, J., and Nguyen, L. T. 2004. Extrusion of regular and waxy barley flours for production of expanded cereals. Cereal Chem. 81:94-99. (Pubitemid 38113660)
7. Balandrán-Quintana, R. R., Barbosa-Cánovas, G. V., Zazueta-Morales, J. J., Anzaldúa-Morales, A., and Quintero-Ramos, A. 1998. Functional and nutritional properties of extruded whole pinto bean meal (Phaseolus vulgaris L.). J. Food Sci. 63:113-116. (Pubitemid 28165284)
8. Barampama, Z., and Simard, R. E. 1993. Nutrient composition, protein quality and antinutritional factors of some varieties of dry beans (Phaseolus vulgaris) grown in Burundi. Food Chem. 47:159-167. (Pubitemid 23148562)
9. Bird, A. R., Brown, I. L., and Topping, D. L. 2000. Starches, resistant starches, the gut microflora and human health. Curr. Issues Intest. Microbiol. 1:25-37.
10. Borejszo, Z., and Khan, K. 1992. Reduction of flatulence-causing sugars by high temperature extrusion of pinto bean high starch fractions. J. Food Sci. 57:771-777.
11. Brand-Miller, J., Dickinson, S., Barclay, A., and Celermajer, D. 2007. The glycemic index and cardiovascular disease risk. Curr. Atheroscler. Rep. 9:479-485.
12. Chung, H.-J., Fan, M. Z., Yada, R., Liu, Q., and Pauls, K. P. 2008. In vitro starch digestibility, expected glycemic index and some physicochemical properties of starch and flour from common bean (Phaseolus vulgaris L.) varieties grown in Canada. Food Res. Int. 41:869-875.
13. Coudray, C., Vermorel, M., Rayssignuier, Y., Remesy, C., Bellanger, J., and Castiglia-Delavaud, C. 1997. Effect of soluble or partly soluble dietary fibres supplementation on absorption and balance of calcium, magnesium, iron and zinc in healthy young men. Eur. J. Clin. Nutr. 51:375-380. (Pubitemid 27279680)
14. Czarnecki, Z., Khan, K., and Gujska, E. 1993. Extrusion of pinto bean high protein fraction pretreated with papain and cellulase enzymes. J. Food Sci. 58:395-398.
15. Englyst, H. N., and Cummings, J. H. 1987. Resistant starch, a 'new' food component: A classification of starch for nutritional purposes. Pages 221-233 in: Cereals in a European Context: First European Conference on Food Science and Technology. I. D. Morton, ed. VCH: New York.
16. Englyst, H. N., Cummings, J. H., and Kingman, S. M. 1992. Classification and measurement of nutritionally important starch fractions. Eur. J. Clin. Nutr. 46:S33-S50.
17. Faraj, A., Vasanthan, T., and Hoover, R. 2004. The effect of extrusion cooking on resistant starch formation in waxy and regular barley flours. Food Res. Int. 37:517-525. (Pubitemid 38700245)
18. Foster-Powell, K., and Miller, J. B. 1995. International tables of glycemic index. Am. J. Clin. Nutr. 62:871S-893S.
19. Gujska, E., and Khan, K. 1991. Functional properties of extrudates from high starch fractions of navy and pinto beans and corn meal blended with legume high protein fractions. J. Food Sci. 56:431-435.
20. Kim, J. H., Tanhehco, E. J., and Ng, P. K. W. 2006. Effect of extrusion conditions on resistant starch formation from pastry wheat flour. Food Chem. 99:718-723. (Pubitemid 43729575)
21. Li, S. Q., Zhang, H. Q., Jin, Z. T., and Hsieh, F. H. 2005. Textural modification of soya bean/corn extrudates as affected by moisture content, screw speed and soya bean concentration. Int. J. Food Sci. Technol. 40:731-741. (Pubitemid 41137579)
22. Martin-Cabrejas, M. A., Jaime, L., Karanja, C., Downie, A. J., Parker, M. L., Lopez-Andreu, F. J., Maina, G., Esteban, R. M., Smith, A. C., and Waldron, K. W. 1999. Modifications to physicochemical and nutritional properties of hard-to-cook beans (Phaseolus vulgaris L.) by extrusion cooking. J. Agric. Food Chem. 47:1174-1182. (Pubitemid 29182981)
23. McMillan-Price, J., Petocz, P., Atkinson, F., O'Neill, K., Samman, S., Steinbeck, K., Caterson, I., and Brand-Miller, J. 2006. Comparison of 4 diets of varying glycemic load on weight loss and cardiovascular risk reduction in overweight and obese young adults. Arch. Intern. Med. 166:1466-1475. (Pubitemid 44125865)
24. Miller, C. K., Apgar, J., Miller, D., Gabbay, R. A., and Dillon, J. 2006. The effect of three snack bars on glycemic response in healthy adults. J. Am. Diet. Assoc. 106:745-748.
25. Pike, S. 2006. Quantification of the expansion properties and structure within extruded maize snack foods using digital imaging. Poster session presented at: Bubbles in Food 2: Novelty, Health and Luxury. International conference, September 11-13, Windermere, U. K.
26. Raben, A., Tagliabue, A., Christensen, N. J., Madsen, J., Holst, J. J., and Astrup, A. 1994. Resistant starch: The effect on postprandial glycemia, hormonal response, and satiety. Am. J. Clin. Nutr. 60:544-551. (Pubitemid 24313000)
27. Rehman, Z. U., Salariya, A. M., and Zafar, S. I. 2001. Effect of processing on available carbohydrate content and starch digestibility of kidney beans (Phaseolus vulgaris L.). Food Chem. 73:351-355. (Pubitemid 32396793)
28. Reyes-Moreno, C., and Paredes-López, O. 1993. Hard-to-cook phenomenon in common beans-A review. Crit. Rev. Food Sci. 33:227-286.
29. Rocha-Guzman, N. E., Delgado-Licon, E., Ochoa-Martinez, A., Prado-Ortiz, M. J., Gallegos-Infante, J. A., Gonzalez-Laredo, R. F., and Bello-Perez, A. 2008. Physical properties of extruded products from three Mexican common beans (Phaseolus vulgaris L.) cultivars. Plant Foods Hum. Nutr. 63:99-104.
30. Ruiz-Ruiz, J., Martinez-Ayala, A., Drago, S., Gonzalez, R., Betancur-Ancona, D., and Chel-Guerrero, L. 2008. Extrusion of a hard-to-cook bean (Phaseolus vulgaris L.) and quality protein maize (Zea mays L.) flour blend. LWT-Food Sci. Technol. 41:1799-1807.
31. Salmeron, J., Stampfer, M. J., Jenkins, D. J., Willett, W. C., Wing, A. L., Rimm, E. B., Ascherio, A., Spiegelman, D., and Colditz, G. A. 1997. Dietary fiber, glycemic load, and risk of NIDDM in men. Diabetes Care 20:545-550. (Pubitemid 27143413)
32. Seker, M., and Hanna, M. A. 2005. Cross-linking starch at various moisture contents by phosphate substitution in an extruder. Carbohydr. Polym. 59:541-544. (Pubitemid 40276655)
33. Skierkowski, K., Khan, K., and Gujska, E. 1990. Instrumental and sensory evaluation of textural properties of extrudates from blends of high starch/high protein fractions of dry beans. J. Food Sci. 55:1081-1083.
34. Tang, J., and Ding, X.-L. 1994. Relationship between functional properties and macromolecular modifications of extruded corn starch. Cereal Chem. 71:364-369.
35. Topping, D. L., Fukushima, M., and Bird, A. R. 2003. Resistant starch as a prebiotic and synbiotic: State of the art. Proc. Nutr. Soc. 62:171-176.
36. Unlu, E., and Faller, J. F. 1998. Formation of resistant starch by a twinscrew extruder. Cereal Chem. 75:346-350. (Pubitemid 28235942)