EFFECT OF TEMPERATURE ON PROPERTIES OF EXTRUDATES FROM HIGH STARCH FRACTIONS OF NAVY, PINTO AND GARBANZO BEANS

被引：81

作者：

GUJSKA, E

KHAN, K

机构：

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

[2] FAC FOOD TECHNOL,INST AGR & TECHNOL,OLSZTYN,POLAND

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06788.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

High starch fraction (HSF) isolated from three legumes were extruded at different temperatures. Extruded products were evaluated for expansion, density, color and some functional properties. The highest value of expansion was noted for pinto bean, and the lowest for garbanzo, extruded at 132°C. Extrudates from HSF expanded significantly (P < 0.05) less than corn extrudates. Oil absorption capacity increased slightly with increasing temperature and values were lower for navy and garbanzo beans than for pinto HSF and corn. Oil emul‐sification capacity of‐ bean samples was about two times higher compared to corn. Water absorption index (WAI) of pinto and navy beans significantly increased (P < 0.05) from 110°C to 132°C. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：466 / 469

页数：4

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