Food Chem 133:1636-9 250 screen 85oC effectively reduced μm lectin Steam cooked had less stachyose and raffinose Physico-chemical and Study the effect of Whole dry red kidney beans (13% MC) All lectins reduced at sensory quality of extrusion conditions on temperatures Stored at 4oC extruded light red physical, chemical, and Ground, passed through 300 sieve μm kidney beans sensory characteristics of Stored at 4 oC Overall acceptable (Phaseolus vulgaris L.) extruded light red kidney porridge Extrusion raw beans (MC 25% or 36%, porridge beans. 120 or 80 g/min, 120/105 oC or Food Sci Technol 130/115 oC) 44:1597-1602 at 23 oC for 24 h 300 sieve μm Functional properties of To assess the feasibility Raw stored at 20 oC for 3 months Similar cookie diameter from of using low-temperature Stored at 5 oC between commercial extruded (85 oC) extrusion to steamed flour and Soaked in water (25 oC) for 8 h (1:2 navy and pinto beans process navy and pinto extruded bean/water ratio) (Phaseolus vulgaris L.) bean flours for at 65 oC Food Sci Technol products. Minimal color differences Extruded 85 oC (36% MCwb, 120 50:215-9 g/min) Extrusion had a positive Dried overnight 80 oC effect on flavor, texture, 250 screen μm and overall acceptability Stored at 5 oC before sensory analysis Table 3. Description of the bean powders experimented with for product development. Sample A Raw navy bean 14.84% MC Same functionality and obtained from MSU Crop and sensorial properties as Soil Science Research (Evan) Samurai and Alpena Sample B Same powder/flour as sample Dried overnight (45-50 oC) Adjusted moisture content had A but with treatment no noticeable effect on 1 mm functionality MC 9.79%
Food Chem 133:1636-9 250 μm screen 85oC effectively reduced lectin Steam cooked had less stachyose and raffinose Physico-chemical and sensory quality of extruded light red kidney beans (Phaseolus vulgaris L.) porridge Food Sci Technol 44:1597-1602 Study the effect of extrusion conditions on physical, chemical, and sensory characteristics of extruded light red kidney beans. Whole dry red kidney beans (13% MC) Stored at 4oC Ground, passed through 300 μm sieve Stored at 4 oC Extrusion raw beans (MC 25% or 36%, 120 or 80 g/min, 120/105 oC or 130/115 oC) at 23 oC for 24 h 300 μm sieve All lectins reduced at temperatures Overall acceptable porridge Functional properties of from extruded navy and pinto beans (Phaseolus vulgaris L.) Food Sci Technol 50:215-9 To assess the feasibility of using low-temperature (85 oC) extrusion to process navy and pinto bean flours for products. Raw stored at 20 oC for 3 months Stored at 5 oC Soaked in water (25 oC) for 8 h (1:2 bean/water ratio) at 65 oC Extruded 85 oC (36% MCwb, 120 g/min) Dried overnight 80 oC 250 μm screen Stored at 5 oC before sensory analysis Similar cookie diameter between commercial steamed flour and extruded Minimal color differences Extrusion had a positive effect on flavor, texture, and overall acceptability Table 3. Description of the bean powders experimented with for product development. Sample A Raw navy bean obtained from MSU Crop and Soil Science Research (Evan) 14.84% MC Same functionality and sensorial properties as Samurai and Alpena Sample B Same powder/flour as sample A but with treatment Dried overnight (45-50 oC) 1 mm MC 9.79% Adjusted moisture content had no noticeable effect on functionality