Extrusion and drying temperatures enhance sensory profile and iron bioavailability of dry bean pasta

• Published in: Food chemistry advances Vol. 3; p. 100422
• Main Authors: Hooper, Sharon D., Bassett, Amber, Wiesinger, Jason A., Glahn, Raymond P., Cichy, Karen A.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.12.2023; Elsevier
• Subjects: Dry bean; Extrusion; Gluten free; Iron bioavailability; Pasta; Sensory evaluation; Extrusion; Pasta; Gluten free; Dry bean; Iron bioavailability; Sensory evaluation
• ISSN: 2772-753X; 2772-753X
• DOI: 10.1016/j.focha.2023.100422

•High extrusion temperature improved iron bioavailability in yellow bean pastas.•High temperature extruded bean pastas had favorable sensory attributes and texture.•Cultivar and extrusion temperature are critical for high bioavailable iron bean pastas. Bean flour is a highly nutritive, plant-based ingredient with the potential for great utility in many food products. Heat treated flours produced from commercial varieties of white kidney, yellow and black beans, were processed into pastas using high\low extrusion and drying temperatures. Bean pastas made with high extrusion\high drying temperature (H\H) had more favorable sensory attributes and better texture than those made with high extrusion\low drying temperature (H\L). Whereas bean pastas made with low extrusion\low drying temperature (L\L) were unacceptable. H\H pastas favored longer cooking time (8.6 – 13.8 min) versus those extruded at lower temperature (5.0 – 5.7 min). High extrusion temperature (100 °C) with drying temperature high (90 °C) improved iron bioavailability from yellow and white kidney bean pastas, 12.7 and 15 ng ferritin/mg protein, respectively as compared to black bean pasta (0.9 ng ferritin/mg protein). Cultivar, extrusion and drying temperatures are critical for producing bean pastas with high iron bioavailability.