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Functional, biochemical and pasting properties of extruded bean (Phaseolus vulgaris) cotyledons

Authors

  • Lilian Cristian Mattos Lopes,

    1.  Escola de Agronomia e Engenharia de Alimentos, Universidade Federal de Goiás. Rodovia Goiânia/Nova Veneza, Km 0, Goiânia/GO, CEP 74001-970, Brazil
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  • Karla de Aleluia Batista,

    1.  Departamento de Bioquímica e Biologia Celular, Universidade Federal de Goiás, Laboratório de Química de Proteínas, sala 210, ICB II. Goiânia/GO, Brazil
    2.  Faculdade de Nutrição, Universidade Federal de Goiás, Rua 227 Qd. 68 s/nº. Setor Leste Universitário, Goiânia/GO, Brazil
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  • Kátia Flávia Fernandes,

    1.  Departamento de Bioquímica e Biologia Celular, Universidade Federal de Goiás, Laboratório de Química de Proteínas, sala 210, ICB II. Goiânia/GO, Brazil
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  • Raquel de Andrade Cardoso Santiago

    1.  Faculdade Anhanguera de Anápolis, Avenida Universitária, 683, Centro, Anápolis/GO, Brazil
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Fax: +55 62 3521-1190; e-mail: karla-batista@hotmail.com

Summary

Response surface methodology was used to investigate the effects of extrusion conditions – namely moisture content (12.3–23.7 g 100 g−1) and temperature (150–178 °C) – on physicochemical, antinutritional compounds, functional and pasting properties of extruded bean cotyledons. Results indicated that extrusion cooking did not change the chemical composition of bean flours, but completely eliminated the activity of the trypsin and α-amylase inhibitors and haemagglutinins. The extrusion significantly improved starch and protein digestibility, water solubility and absorption of bean cotyledon. In addition, extrusion conditions significantly affected pasting properties, resulting in extrudate flours with different peaks and final viscosity values. From the results obtained in this work, it is possible to design a product with specific physicochemical, functional and nutritional properties using the appropriate moisture and temperature during extrusion.

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