期刊
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
卷 18, 期 12, 页码 2638-2651出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2014.999862
关键词
Peruano bean; Black-Queretaro bean; Corn flour; Extrusion
资金
- CONACyT
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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据