The influence of extrusion on chemical composition of dry seeds of bean [Phaseolus vulgaris L.]

• Autorzy: Korus J. , Gumul D. , Achremowicz B.
• Języki publikacji: EN

Abstrakty

EN

The aim of present work was to evaluate the influence of extrusion parameters on chemical composition of seeds of five bean cultivars. Milled seeds were moisturized to 14% or 20%, and processed in single screw extruder at 120 or 180°C. On raw material and extrudates the following analyzes were performed: protein, lipids, TDF, SDF and IDF content. Also content of starch, ash and mineral compounds was analyzed. The content of analyzed compounds in 100g of dry basis of not processed bean varied depending on cultivar, in the range: 23.9–29.8 g of protein, 1.54–1.78 g of lipids, 59.9–68.4 g of total carbohydrates, 32.2–39.6 g of starch, 20.6–24.5 g of TDF and 3.81–4.21 g of ash. After extrusion the content of these compounds was as follows: 23.8–30.2 g of protein, 1.41–1.82 g of lipids, 53.1–60.7 g of total carbohydrates, 28.7–35.0 g of starch, 3.64–4.03 g of ash and 19.5–23.8 g of TDF. Extrudates obtained from higher moisture raw material had higher content of lipids, total carbohydrates and insoluble dietary fiber in comparison to extrudates from lower moisture raw material. Except higher moisture also lower temperature of process influenced of better preservation of mentioned above components. There was no significant influence of extrusion parameters on minerals content.

Słowa kluczowe

EN

chemical composition; bean; Phaseolus vulgaris; valuable component; B-group vitamin; dry seed; protein content; diet; dietary fibre; extrusion; mineral compound

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2006
• Tom: 09
• Numer: 1
• Opis fizyczny: http://www.ejpau.media.pl/volume9/issue1/art-10.html

Twórcy

autor

Korus J.

• Agricultural University of Krakow, Balicka 122, 30-149 Krakow, Poland

autor

Gumul D.

autor

Achremowicz B.

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