Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders

Food Chemistry

Volumn 211, Issue , 2016, Pages 538-545

  Ai, Yongfeng ^a   Cichy, Karen A ^b,c   Harte, Janice B ^a   Kelly, James D ^c   Ng, Perry K W ^a  

^a Michigan State University   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

^c MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

Bean powder; Chemical composition; Common beans; Extrusion cooking; Functional properties; Starch digestibility

Indexed keywords

EXTRUSION; GELATION; PARTICLE SIZE; PROTEINS; STARCH;

CHEMICAL COMPOSITIONS; COMMON BEANS; FUNCTIONAL PROPERTIES; PASTING PROPERTY; PROTEIN DENATURATION; SOLVENT RETENTION CAPACITY; STARCH DIGESTIBILITIES; STARCH GELATINIZATION;

POWDERS;

RAFFINOSE; STARCH; SUCROSE; SUGAR; GEL; OLIGOSACCHARIDE; PLANT PROTEIN; POWDER; STACHYOSE;

ARTICLE; CHEMICAL COMPOSITION; COOKING; FOOD EXTRUSION; FUNCTIONAL ASSESSMENT; GELATINIZATION; PARTICLE SIZE; PHASEOLUS VULGARIS; PROTEIN CONTENT; PROTEIN DENATURATION; CHEMISTRY; GEL; PHASEOLUS; PLANT SEED; POWDER;

COOKING; GELS; OLIGOSACCHARIDES; PHASEOLUS; PLANT PROTEINS; POWDERS; RAFFINOSE; SEEDS; STARCH;

EID: 84969610552     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.05.095     Document Type: Article

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