Published with the approval of the Director of the Agricultural Experiment Station, North Dakota State University, as Journal Series No. 1892.
Feed Moisture Effects on Functional Properties, Trypsin Inhibitor and Hemagglutinating Activities of Extruded Bean High Starch Fractions
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 443–447, March 1991
How to Cite
GUJSKA, E. and KHAN, K. (1991), Feed Moisture Effects on Functional Properties, Trypsin Inhibitor and Hemagglutinating Activities of Extruded Bean High Starch Fractions. Journal of Food Science, 56: 443–447. doi: 10.1111/j.1365-2621.1991.tb05299.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 3/5/90; revised 8/19/90; accepted 9/5/90.
High starch fractions (HSF) of navy, pinto and garbanzo beans were extruded with different moisture contents using a Wenger X-5 extruder. Increasing moisture content resulted in increased expansion index for navy and garbanzo beans and a decrease for pinto bean. The highest water absorption index was obtained for navy bean HSF at moisture 27%, for pinto 30% and for garbanzo 26%. For all beans, water solubility index decreased with increasing moisture. Color of extrudates also was affected by moisture. The extrusion process reduced trypsin inhibitor activity by about 70–85%, the level of decrease determined by moisture content of starting material and temperature. Extrusion temperatures of 121, 132 and 150°C inactivated hemagglutinating activity of navy, pinto and garbanzo beans.