Produção Nacional
Revisado por pares
Changes in the Functional Properties and Antinutritional Factors of Extruded Hard‐to‐Cook Common Beans ( Phaseolus vulgaris, L. )
2010; Wiley; Volume: 75; Issue: 3 Linguagem: Inglês
10.1111/j.1750-3841.2010.01557.x
ISSN1750-3841
AutoresKarla de Aleluia Batista, Sandra Helena Prudêncio, Kátia Flávia Fernandes,
Tópico(s)Phytase and its Applications
ResumoThe biochemical and functional properties of 2 hard-to-cook common bean cultivars (Phaseolus vulgaris, L.) were investigated after the extrusion process. Beans of BRS pontal and BRS grafite cultivars were milled and extruded at 150 degrees C, with a compression ratio screw of 3 : 1, 5-mm die, and screw speed of 150 rpm. Extrudate flours were evaluated for water solubility (WS), water absorption index (WAI), oil absorption capacity (OAC), foaming capacity (FC), emulsifying activity (EA), antinutritional factors, and in vitro protein and starch digestibility. Results indicated that the extrusion significantly decreased antinutrients such as phytic acid, lectin, alpha-amylase, and trypsin inhibitors, reduced the emulsifying capacity and eliminated the FC in both BRS pontal and BRS grafite cultivars. In addition, the WS, WAI, and in vitro protein and starch digestibility were improved by the extrusion process. These results indicate that it is possible to produce new extruded products with good functional and biochemical properties from these common bean cultivars.
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