Shelf-life stability of flavoured pinto bean [Phaseolus vulgaris] and field pea [Pisum sativum] extrudates

• Autorzy: Gujska E , Duszkiewicz-Reinhard W. , Khan K.
• Języki publikacji: EN

Abstrakty

EN

Snacks from whole pinto bean and field pea flours were produced by high temperature extrusion using Wenger TX-52 twin screw extruder. Seasonings were blended into the flours before extrusions. Flavouring of extruded snacks was accomplished by first applying a fine spray of Canola oil (10% of puffs weight), followed by coating them with cheese powder (15%). Shelf-life stability of extruded products showed very high microbiological quality after processing and during 6 months of storage. Also no significant changes in peroxide and acid values were noted for the same period of time. Storage time did not influence texture of the extrudates. Some improvement was observed in in vitro protein digestibility for some of the snacks made from field pea.

Słowa kluczowe

EN

breakfast cereal; Phaseolus vulgaris; texture; field pea; pinto bean; food extruder; food technology; human nutrition; human consumption; protein; food preservation; Pisum sativum; extrusion

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 1995
• Tom: 04
• Numer: 1
• Opis fizyczny: p.43-54

Twórcy

autor

Gujska E

• Olsztyn University of Agriculture and Technology, Plac Cieszynski 1, 10-718 Olsztyn 5, Poland

autor

Duszkiewicz-Reinhard W.

autor

Khan K.