Extrusion of a hard-to-cook bean (Phaseolus vulgaris L.) and quality protein maize (Zea mays L.) flour blend

Autores
Ruiz-Ruiz, Jorge; Martínez-Ayala, Alma; Drago, Silvina Rosa; González, Rolando; Betancur-Ancona, David; Chel-Guerrero, Luis
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Heated extrusion was tested as an alternative process for incorporating "hard-to-cook" beans into food products. A 32 factorial design was used to evaluate extrusion conditions for a 40/60 (w/w) blend of "hard-to-cook" beans and quality protein maize. Tested extrusion variables were temperature (155, 170 and 185 °C) and moisture content (15.5, 17.5 and 19.5 g/100 g). Screw speed was fixed at 130 rpm. The extrudates obtained at 155 and 170 °C with 15.5% moisture had the best physical characteristics and were chosen for comparative analysis of nutritional changes between the unprocessed "hard-to-cook" bean/quality protein maize flour blend and the resulting extrudates. In vitro protein digestibility was higher in the extrudates (80%) than in the flour blend (76%). In vitro starch digestibility was higher at 155 °C (89%) and 170 °C (92%) than in the flour blend (12%). Processing conditions decreased dietary fibre content by 38% at 155 °C and 44% at 170 °C.
Fil: Ruiz-Ruiz, Jorge. Universidad Autónoma de Yucatán; México
Fil: Martínez-Ayala, Alma. INSTITUTO POLITÉCNICO NACIONAL (IPN);
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: González, Rolando. Universidad Nacional del Litoral; Argentina
Fil: Betancur-Ancona, David. Universidad Autónoma de Yucatán; México
Fil: Chel-Guerrero, Luis. Universidad Autónoma de Yucatán; México
Materia
EXTRUSION
HARD-TO-COOK BEANS
NUTRITIONAL CHANGES
QPM
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/114119
Acceder
id CONICETDig_79dc81d220d42657867647d8d9c751ec
oai_identifier_str oai:ri.conicet.gov.ar:11336/114119
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Extrusion of a hard-to-cook bean (Phaseolus vulgaris L.) and quality protein maize (Zea mays L.) flour blendRuiz-Ruiz, JorgeMartínez-Ayala, AlmaDrago, Silvina RosaGonzález, RolandoBetancur-Ancona, DavidChel-Guerrero, LuisEXTRUSIONHARD-TO-COOK BEANSNUTRITIONAL CHANGESQPMhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Heated extrusion was tested as an alternative process for incorporating "hard-to-cook" beans into food products. A 32 factorial design was used to evaluate extrusion conditions for a 40/60 (w/w) blend of "hard-to-cook" beans and quality protein maize. Tested extrusion variables were temperature (155, 170 and 185 °C) and moisture content (15.5, 17.5 and 19.5 g/100 g). Screw speed was fixed at 130 rpm. The extrudates obtained at 155 and 170 °C with 15.5% moisture had the best physical characteristics and were chosen for comparative analysis of nutritional changes between the unprocessed "hard-to-cook" bean/quality protein maize flour blend and the resulting extrudates. In vitro protein digestibility was higher in the extrudates (80%) than in the flour blend (76%). In vitro starch digestibility was higher at 155 °C (89%) and 170 °C (92%) than in the flour blend (12%). Processing conditions decreased dietary fibre content by 38% at 155 °C and 44% at 170 °C.Fil: Ruiz-Ruiz, Jorge. Universidad Autónoma de Yucatán; MéxicoFil: Martínez-Ayala, Alma. INSTITUTO POLITÉCNICO NACIONAL (IPN);Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: González, Rolando. Universidad Nacional del Litoral; ArgentinaFil: Betancur-Ancona, David. Universidad Autónoma de Yucatán; MéxicoFil: Chel-Guerrero, Luis. Universidad Autónoma de Yucatán; MéxicoElsevier Science2008-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/114119Ruiz-Ruiz, Jorge; Martínez-Ayala, Alma; Drago, Silvina Rosa; González, Rolando; Betancur-Ancona, David; et al.; Extrusion of a hard-to-cook bean (Phaseolus vulgaris L.) and quality protein maize (Zea mays L.) flour blend; Elsevier Science; LWT - Food Science and Technology; 41; 10; 1-2008; 1799-18070023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2008.01.005info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:19:37Zoai:ri.conicet.gov.ar:11336/114119instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:19:37.755CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Extrusion of a hard-to-cook bean (Phaseolus vulgaris L.) and quality protein maize (Zea mays L.) flour blend
title Extrusion of a hard-to-cook bean (Phaseolus vulgaris L.) and quality protein maize (Zea mays L.) flour blend
spellingShingle Extrusion of a hard-to-cook bean (Phaseolus vulgaris L.) and quality protein maize (Zea mays L.) flour blend
Ruiz-Ruiz, Jorge
EXTRUSION
HARD-TO-COOK BEANS
NUTRITIONAL CHANGES
QPM
title_short Extrusion of a hard-to-cook bean (Phaseolus vulgaris L.) and quality protein maize (Zea mays L.) flour blend
title_full Extrusion of a hard-to-cook bean (Phaseolus vulgaris L.) and quality protein maize (Zea mays L.) flour blend
title_fullStr Extrusion of a hard-to-cook bean (Phaseolus vulgaris L.) and quality protein maize (Zea mays L.) flour blend
title_full_unstemmed Extrusion of a hard-to-cook bean (Phaseolus vulgaris L.) and quality protein maize (Zea mays L.) flour blend
title_sort Extrusion of a hard-to-cook bean (Phaseolus vulgaris L.) and quality protein maize (Zea mays L.) flour blend
dc.creator.none.fl_str_mv Ruiz-Ruiz, Jorge
Martínez-Ayala, Alma
Drago, Silvina Rosa
González, Rolando
Betancur-Ancona, David
Chel-Guerrero, Luis
author Ruiz-Ruiz, Jorge
author_facet Ruiz-Ruiz, Jorge
Martínez-Ayala, Alma
Drago, Silvina Rosa
González, Rolando
Betancur-Ancona, David
Chel-Guerrero, Luis
author_role author
author2 Martínez-Ayala, Alma
Drago, Silvina Rosa
González, Rolando
Betancur-Ancona, David
Chel-Guerrero, Luis
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv EXTRUSION
HARD-TO-COOK BEANS
NUTRITIONAL CHANGES
QPM
topic EXTRUSION
HARD-TO-COOK BEANS
NUTRITIONAL CHANGES
QPM
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Heated extrusion was tested as an alternative process for incorporating "hard-to-cook" beans into food products. A 32 factorial design was used to evaluate extrusion conditions for a 40/60 (w/w) blend of "hard-to-cook" beans and quality protein maize. Tested extrusion variables were temperature (155, 170 and 185 °C) and moisture content (15.5, 17.5 and 19.5 g/100 g). Screw speed was fixed at 130 rpm. The extrudates obtained at 155 and 170 °C with 15.5% moisture had the best physical characteristics and were chosen for comparative analysis of nutritional changes between the unprocessed "hard-to-cook" bean/quality protein maize flour blend and the resulting extrudates. In vitro protein digestibility was higher in the extrudates (80%) than in the flour blend (76%). In vitro starch digestibility was higher at 155 °C (89%) and 170 °C (92%) than in the flour blend (12%). Processing conditions decreased dietary fibre content by 38% at 155 °C and 44% at 170 °C.
Fil: Ruiz-Ruiz, Jorge. Universidad Autónoma de Yucatán; México
Fil: Martínez-Ayala, Alma. INSTITUTO POLITÉCNICO NACIONAL (IPN);
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: González, Rolando. Universidad Nacional del Litoral; Argentina
Fil: Betancur-Ancona, David. Universidad Autónoma de Yucatán; México
Fil: Chel-Guerrero, Luis. Universidad Autónoma de Yucatán; México
description Heated extrusion was tested as an alternative process for incorporating "hard-to-cook" beans into food products. A 32 factorial design was used to evaluate extrusion conditions for a 40/60 (w/w) blend of "hard-to-cook" beans and quality protein maize. Tested extrusion variables were temperature (155, 170 and 185 °C) and moisture content (15.5, 17.5 and 19.5 g/100 g). Screw speed was fixed at 130 rpm. The extrudates obtained at 155 and 170 °C with 15.5% moisture had the best physical characteristics and were chosen for comparative analysis of nutritional changes between the unprocessed "hard-to-cook" bean/quality protein maize flour blend and the resulting extrudates. In vitro protein digestibility was higher in the extrudates (80%) than in the flour blend (76%). In vitro starch digestibility was higher at 155 °C (89%) and 170 °C (92%) than in the flour blend (12%). Processing conditions decreased dietary fibre content by 38% at 155 °C and 44% at 170 °C.
publishDate 2008
dc.date.none.fl_str_mv 2008-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/114119
Ruiz-Ruiz, Jorge; Martínez-Ayala, Alma; Drago, Silvina Rosa; González, Rolando; Betancur-Ancona, David; et al.; Extrusion of a hard-to-cook bean (Phaseolus vulgaris L.) and quality protein maize (Zea mays L.) flour blend; Elsevier Science; LWT - Food Science and Technology; 41; 10; 1-2008; 1799-1807
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/114119
identifier_str_mv Ruiz-Ruiz, Jorge; Martínez-Ayala, Alma; Drago, Silvina Rosa; González, Rolando; Betancur-Ancona, David; et al.; Extrusion of a hard-to-cook bean (Phaseolus vulgaris L.) and quality protein maize (Zea mays L.) flour blend; Elsevier Science; LWT - Food Science and Technology; 41; 10; 1-2008; 1799-1807
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2008.01.005
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846781676202491904
score 12.982451

Publicaciones similares