Effects of processing moisture on the physical properties and in vitro digestibility of starch and protein in extruded brown rice and pinto bean composite flours
| Autor: | Paridhi Gulati, Devin J. Rose, Jennifer Clarke, Franklin Sumargo, Steven A. Weier |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Absorption of water food.ingredient Food Handling Starch Flour Analytical Chemistry 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology food Humans Food science Resistant starch 030109 nutrition & dietetics biology Moisture Chemistry fungi Water food and beverages Fabaceae Oryza 04 agricultural and veterinary sciences General Medicine biology.organism_classification 040401 food science Bulk density Solubility Volume (thermodynamics) Pinto bean Brown rice Food Science |
| Zdroj: | Food Chemistry. 211:726-733 |
| ISSN: | 0308-8146 |
| Popis: | The influence of pinto bean flour and processing moisture on the physical properties and in vitro digestibility of rice-bean extrudates has been investigated. Brown rice: pinto bean flour (0%, 15%, 30%, and 45% bean flour) were extruded under 5 moisture conditions (17.2%, 18.1%, 18.3%, 19.5%, and 20.1%). Physical properties [bulk density, unit density, radial expansion, axial expansion, overall expansion, specific volume, hardness, color, water solubility index, and water absorption index] and in vitro starch and protein digestibilities were determined. Increasing bean flour and processing moisture increased density and hardness while decreasing expansion. Rapidly digestible starch decreased and resistant starch increased as bean substitution and processing moisture increased. In vitro protein digestibility increased with increasing bean flour or with decreasing processing moisture. Incorporating bean flour into extruded snacks can negatively affect physical attributes (hardness, density, and expansion) while positively affecting in vitro starch (decrease) and protein (increase) digestibilities. |
| Databáze: | OpenAIRE |
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