North Dakota Agricultural Experiment Station Journal Series No. 1884. The financial assistance of the North Dakota Agricultural Products Utilization Commission, Bismarck, ND, and Northarvest Bean Growers Association, Frazee, MN is gratefully acknowledged. The authors also thank J.-Y. Han for the bean fractions.
Functional Properties of Extrudates from High Starch Fractions of Navy and Pinto Beans and Corn Meal Blended with Legume High Protein Fractions
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 431–435, March 1991
How to Cite
GUJSKA, E. and KHAN, K. (1991), Functional Properties of Extrudates from High Starch Fractions of Navy and Pinto Beans and Corn Meal Blended with Legume High Protein Fractions. Journal of Food Science, 56: 431–435. doi: 10.1111/j.1365-2621.1991.tb05297.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 11/1/89; revised 6/14/90; accepted 8/25/90.
High protein fractions (HPF) of navy and pinto beans were mixed with high starch fraction (HSF) or corn meal and extrusion-cooked. HSF of pintos blended with hull fractions was extruded at 132°C. Expansion index (EI), density, color, water absorption (WAI), water (WSI) and nitrogen solubility (NSI), oil absorption (OAC) and emulsification (OEC) were evaluated. Extruded blends had lower EI and OAC, higher protein density and OEC than extruded corn or HSF. WAI and WSI were variable. EI decreased with increased protein. Scanning electronic microscopy showed protein level had pronounced influence on microstructure, size of air cells and smoothness of cell walls. Hull fraction added to HSF, caused decreases in EI, WAI, WSI while NSI, OAC and OEC were unaffected.