Functional and Nutritional Properties of Extruded Whole Pinto Bean Meal (Phaseolus Vulgaris L.)

Autor:	Armando Quintero-Ramos, René Renato Balandrán-Quintana, A. Anzaldúa-Morales, José de Jesús Zazueta-Morales, Gustavo V. Barbosa-Cánovas
Rok vydání:	1998
Předmět:	Absorption of water biology Moisture Chemistry Trypsin biology.organism_classification Bulk density Pinto bean Botany medicine Extrusion Food science Solubility Phaseolus Food Science medicine.drug
Zdroj:	Journal of Food Science. 63:113-116
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1998.tb15688.x
Popis:	Pinto bean meals with 18, 20, and 22% moisture were extruded at 140,160 and 180°C, using screw speeds of 150,200 and 250 rpm in a single-screw laboratory extruded. Expansion index, bulk density, water absorption and solubility indices, in vitro protein digestibility, and trypsin inhibitor activity in extrudate were measured. Temperature and feed moisture influenced (p
Databáze:	OpenAIRE
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