Physical Properties of Extruded Products from Three Mexican Common Beans (Phaseolus vulgaris L.) Cultivars

• Published in: Plant foods for human nutrition (Dordrecht) Vol. 63; no. 3; pp. 99 - 104
• Main Authors: Rocha-Guzman, N. E., Gallegos-Infante, J. A., Gonzalez-Laredo, R. F., Bello-Perez, A., Delgado-Licon, E., Ochoa-Martinez, A., Prado-Ortiz, M. J.
• Format: Journal Article
• Language: English
• Published: Boston Springer US 01.09.2008; Springer
• Subjects: Absorption; Biological and medical sciences; Chemical Phenomena; Chemistry; Chemistry and Materials Science; Chemistry, Physical; Chemistry/Food Science; Ecology; Emulsions; Fat industries; Flour - analysis; Food Handling - methods; Food industries; Food Industry; Food Science; Fundamental and applied biological sciences. Psychology; Humans; Nutrition; Nutritive Value; Original Paper; Phaseolus - chemistry; Plant Extracts - chemistry; Plant Physiology; Solubility; Starch and starchy product industries; Temperature; Water - metabolism; Extruded common beans; Oil absorption capacity; Emulsifying capacity; Water absorption capacity; Water absorption index; Water; Temperature; Vegetables; Bean; Dicotyledones; Angiospermae; Work; Carbohydrate; Season; Harvesting; Use; Flour; Physical properties; Dry weight; Leguminosae; Phaseolus vulgaris; Spermatophyta; Polysaccharide; Cultivar; Extruded product
• ISSN: 0921-9668; 1573-9104
• DOI: 10.1007/s11130-008-0076-x

The physical properties of extruded products from three Mexican common bean cultivars were investigated. Common bean cultivars Flor de Mayo, Pinto Villa and Bayo Victoria from the same harvesting season (2006) were used in this work. Beans were milled and the flour was hydrated to 24, 26 and 28 g of water/100 g of dry weight. Two temperatures, 130 °C and 165 °C at the end of the extruder barrel without die, were experimented. Common bean flour extrudates were evaluated for water absorption index (WAI), water absorption capacity (WAC), oil absorption capacity (OAC), and emulsifying capacity (EC). Flor de Mayo extrudates showed the highest WAC and WAI values. Thus starch from Flor de Mayo beans showed minor restricted water availability. In all cases, the OAC of extruded products was lower than the crude bean flour. The EC for Bayo Victoria flour increased as a consequence of the extrusion process. The EC for Flor de Mayo was higher at lower temperature and lower moisture content than Pinto Villa and Bayo Victoria beans. EC behavior of Pinto Villa was similar to Bayo cultivar. These results indicate that it is possible to produce new extruded products with good physical properties from these common bean cultivars.