Extrusion of a hard-to-cook bean (Phaseolus vulgaris L.) and quality protein maize (Zea mays L.) flour blend

Jorge Ruiz-Ruiz, Alma Martínez-Ayala, Silvina Drago, Rolando González, David Betancur-Ancona, Luis Chel-Guerrero

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Abstract

Heated extrusion was tested as an alternative process for incorporating "hard-to-cook" beans into food products. A 32 factorial design was used to evaluate extrusion conditions for a 40/60 (w/w) blend of "hard-to-cook" beans and quality protein maize. Tested extrusion variables were temperature (155, 170 and 185 °C) and moisture content (15.5, 17.5 and 19.5 g/100 g). Screw speed was fixed at 130 rpm. The extrudates obtained at 155 and 170 °C with 15.5% moisture had the best physical characteristics and were chosen for comparative analysis of nutritional changes between the unprocessed "hard-to-cook" bean/quality protein maize flour blend and the resulting extrudates. In vitro protein digestibility was higher in the extrudates (80%) than in the flour blend (76%). In vitro starch digestibility was higher at 155 °C (89%) and 170 °C (92%) than in the flour blend (12%). Processing conditions decreased dietary fibre content by 38% at 155 °C and 44% at 170 °C. © 2008 Swiss Society of Food Science and Technology.
Original languageAmerican English
Pages (from-to)1799-1807
Number of pages1618
JournalLWT - Food Science and Technology
DOIs
StatePublished - 1 Dec 2008

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