期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 86, 期 14, 页码 2477-2484出版社
WILEY
DOI: 10.1002/jsfa.2661
关键词
extrusion; maize; Lima bean; nutritional quality
Maize flour (Zea mays) (M), Lima bean flour (Phaseolus lunatus) (B) and blends of these in proportions of 75M/25B, 50M/50B and 25M/75B (w/w) were extruded and their nutritional quality evaluated. Extrusion was done with a single screw extruder at 160 degrees C, 100 rpm and 15.5% moisture. In vitro protein digestibility (87%) was higher in the extruded products. Available lysine and resistant starch were highest in 50M/50B raw flour (59.5 g kg(-1) protein, 67.9 g kg(-1), respectively) but decreased after extrusion (45.5 g kg(-1) protein, 16.6 g kg(-1), respectively). The same treatment had the lowest available starch (561.6 g kg(-1) flour, 507.9 g kg(-1) extrudate). Total dietary fiber in the 50M/50B raw flour blend was 144 g kg(-1) versus 176 g kg(-1) in its extrudate. This was most noticeable for soluble dietary fiber, which increased from 10.6 g kg(-1) to 79.4 g kg(-1) after processing. Extrusion of blends is feasible up to a 50% bean inclusion level, which improves the nutritional value of the expanded product. (c) 2006 Society of Chemical Industry.
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