REDUCTION OF FLATULENCE-CAUSING SUGARS BY HIGH-TEMPERATURE EXTRUSION OF PINTO BEAN HIGH STARCH FRACTIONS

被引：38

作者：

BOREJSZO, Z ^{[1
]}

KHAN, K ^{[1
]}

机构：

[1] N DAKOTA STATE UNIV,DEPT CEREAL SCI & FOOD TECHNOL,FARGO,ND 58105

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 03期

关键词：

FLATULENCE; STACHYOSE; EXTRUSION; PINTO BEANS;

D O I：

10.1111/j.1365-2621.1992.tb08093.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Pinto bean high starch fractions were extruded using a Wenger TX-52 twin screw extruder. The effect of process temperature and moisture in the barrel on flatulence-causing sugars was investigated. Levels of flatulence causing sugar were lower in extruded compared to non-extruded samples with higher reduction at higher process temperature. Sugar content decreased from 5.29% in nonextruded samples to 3.69% in samples extruded at 163-degrees-C. Moisture content in the extruder barrel did not significantly affect sugars in the samples. Raffinose and stachyose contents were reduced 47 to 60% by extrusion.

引用

页码：771 / &

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