Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 18, Issue 12, Pages 2638-2651Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2014.999862
Keywords
Peruano bean; Black-Queretaro bean; Corn flour; Extrusion
Categories
Funding
- CONACyT
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The effect of extrusion conditions in blends of corn and beans (Phaseolus vulgaris) of cultivars Peruano and black-Queretaro were investigated in this study, as an alternative to obtain snack foods. The type of cultivar and beans percentage, and also the extrusion conditions (moisture and temperature) influenced the physicochemical (color and breaking strength) and the functional (water absorption index, water solubility index, and oil absorption capacity) properties of the extrudates. The microstructures showed the presence of cavities and starch granules gelatinized (melted) and plasticized; while, the x-ray powder diffraction patterns revealed the presence of monohydrate glucose due to starch dextrinization. The results demonstrate that extrudates with good properties can be obtained from blends of corn and beans, under selected extrusion conditions, depending on the bean cultivar.
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