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Instrumental, sensory and microbiological evaluation of flavoured pinto bean [Phaseolus vulgaris] extrudates

100%

Gujska E., Duszkiewicz-Reinhard W., Khan K.

Polish Journal of Food and Nutrition Sciences

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2001

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tom 10

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nr 1

Non-defatted and defatted flours of ground whole pinto bean (Phaseolus vulgaris) were extrusion-cooked in a Wenger TX-52 twin-screw extruder. After extrusion, nacho, ranch, barbecue and cheddar flavours were used for coating the puffed extrudates. Additional combinations of three different seasonings were blended with the non-defatted whole pinto bean flours before extrusion. Colour and texture were evaluated by instrumental analysis as well as by sensory panels. No significant differences were found among the coated puffs extruded from non-defatted and defatted flour in terms of crispness, taste and general acceptability. Cheddar and barbecue flavours were the most favourite ones. Microbiological evaluation indicated that all coated samples had aerobic counts higher than 100/g. The number of yeasts and molds was not above 100/g while coliform (MPN index per gram) for all samples was much lower than 100/g.

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High temperature extrusion of pinto bean [Phaseolus vulgaris] and field pea [Pisum sativum] flours

100%

Gujska E., Czarnecki Z., Khan K.

Polish Journal of Food and Nutrition Sciences

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1996

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tom 05

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nr 2

Different flour types (whole, dehulled and high starch fraction) of pinto bean and field pea were extrusion-cooked in a Wenger TX-52 twin screw extruder. The temperature and moisture level were changed during the extrusion process to obtain the best quality extruded products. The extrudates were analysed for expansion, texture, ultrastructure and some functional properties. Our experiments showed that the quality of the extruded products depends upon the conditions of operation of the extruder and the raw material used. The highest expansion indices were noted for both pinto bean and field pea high starch fractions. Also samples from dehulled and whole field pea flour showed very good puffing properties compared to extrudates from corn meal and high starch fractions. Although there were no significant differences in expansion between whole seeds and dehulled flour of pinto bean, differences in density and stress were noted. Stress values of field pea were lower than pinto bean and corresponded very well (inversely) with expansion and density. Scanning electron microscopy showed differences in ultrastructures of extrudates depending on type of flour and extrusion conditions.

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

80%

Gujska E., Duszkiewicz-Reinhard W., Khan K.

Polish Journal of Food and Nutrition Sciences

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1995

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tom 04

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nr 1

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.

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Effect of extrusion variables on amino acids, available lysine and in vitro protein digestibility of the extrudates from pinto bean [Phaseolus vulgaris]

80%

Gujska E., Khan K.

Polish Journal of Food and Nutrition Sciences

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2002

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tom 11/52

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nr 1

Effect of extrusion variables (temperature and moisture content) on amino acids, available lysine and in vitro protein digestibility of the extru- dates from pinto bean were studied. Chemical score (Cs) and essential amino acids (EAAI) indices were calculated on the basis of the amino acids composition of egg protein according to FAO/WHO. No significant changes in most amino acids were found between raw and extruded samples, except cystine and tryptophan. Their contents lowered significantly (p<0.05) under conditions of processing. Temperature and moisture content significantly reduced the available lysine content from 4.65g/16g N in the non-extruded samples to 3.90 and 3.60g/16g N for samples processed at 133 and 156°C, respectively. Extrusion process temperature improved significantly in vitro protein digestibility. Considerable decreases of indices were found: chemical score (Cs) from 46.7 to the range of 31.4-33.8 and essential amino acids (EAAI) from 77.8 to 71.9-72.6.

Ograniczanie wyników

4 Polish Journal of Food and Nutrition Sciences

4 Gujska E.

4 Khan K.

2 Duszkiewicz-Reinhard W.

1 Czarnecki Z.

1 2002

1 2001

1 1996

1 1995

Instrumental, sensory and microbiological evaluation of flavoured pinto bean [Phaseolus vulgaris] extrudates

High temperature extrusion of pinto bean [Phaseolus vulgaris] and field pea [Pisum sativum] flours

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

Effect of extrusion variables on amino acids, available lysine and in vitro protein digestibility of the extrudates from pinto bean [Phaseolus vulgaris]