scholarly journals Effect of extrusion temperature on the color and functional properties of full fat pinto bean flour

1993 ◽  
Author(s):  
Arvind Bansal
Keyword(s):  
Functional Properties ◽  
Extrusion Temperature ◽  
Bean Flour ◽  
Pinto Bean

Functional properties and sensory value of snack bars added with common bean flour as a source of bioactive compounds

LWT ◽  
2018 ◽  
Vol 89 ◽  
pp. 674-680 ◽  
Author(s):  
Aurea K. Ramírez-Jiménez ◽  
Marcela Gaytán-Martínez ◽  
Eduardo Morales-Sánchez ◽  
Guadalupe Loarca-Piña
Keyword(s):  
Common Bean ◽  
Functional Properties ◽  
Bioactive Compounds ◽  
Bean Flour

scholarly journals Chemical, Pasting and Sensory Characteristics of Ukpo oka - A Steamed Maize Pudding Formulated From Maize and African Yam Bean Flour

2020 ◽  
Vol 39 (01) ◽  
Author(s):  
Anosike Francis Chidi ◽  
Nwagu Kingsley Ekene ◽  
Ekwu Francis ◽  
Nweke Friday Nwalo ◽  
Nwoba Sunday Theophilus ◽  
...  
Keyword(s):  
Functional Properties ◽  
Pasting Properties ◽  
Sensory Attributes ◽  
Absorption Capacity ◽  
Peak Time ◽  
African Yam Bean ◽  
Bean Flour ◽  
Emulsion Capacity ◽  
Yam Flour ◽  
Flour Blends

Studies were conducted on the chemical, functional, pasting properties of the flour blends and sensory properties of ukpo oka formulated from of maize- African yam bean flour (AYBF) in order to improve the nutritional content of maize and encourage a wider utilization of the legume AYB. Supplementation of maize and African yam flour was done at 100:0, 50:50, 80:20, 60:40 and 20:80 maize: African yam bean flour, respectively. Proximate composition, functional properties, pasting properties of the flour blends was determined and sensory attributes of the products were also evaluated. The result showed that supplementation of maize with African yam bean flour significantly increased the protein, ash and fiber content of the flour blends with values ranging from 3.91 - 11.08%, 2.90 - 6.60%, 0.67 - 1.82% for protein, ash and fiber contents respectively. The protein, ash and fiber contents increased with addition of African yam bean flour while carbohydrate content of maize- African yam bean blends decreased with increase in the level of African yam bean. The values for functional properties ranged from 0.72 – 0.82g/ml, 99.33 – 323.33%, 9.01 – 19.65%, 690.00 - 978.33%, 0.67 – 1.13%, 0.484 – 1.038% for bulk density, foaming capacity, emulsion capacity, swelling capacity, water absorption capacity and oil absorption capacity respectively. Values for pasting properties of the flour blends expressed in rapid visco unit (RVU) ranges from 129.25 – 209.40, 22.55 – 67.93, 60.21 – 124.62 , 145.25 – 247.67 , 83.37 – 84.56 , 5.47 – 5.97 and 87.19 – 141.35 for peak viscosity, break down viscosity, set back viscosity, final viscosity, pasting temperature, peak time and trough respectively. Set back viscosity and final viscosity increased with increase in the levels of African yam bean while break down viscosity decrease with the increase in the levels of African yam bean. The products were highly rated in all sensory attributes evaluated however aroma decreases with increase in the levels of AYBF. Product made from flour blend 50:50 was the most preferred in terms of general acceptability.

scholarly journals Improvement of Functional Properties of Jack Bean (Canavalia ensiformis) Flour by Germination and Its Relation to Amino Acids Profile

2021 ◽  
Vol 9 (3) ◽  
pp. 812-822
Author(s):  
Bayu Kanetro ◽  
Muhamad Riyanto ◽  
Dwiyati Pujimulyani ◽  
Nurul Huda
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Functional Properties ◽  
Soluble Protein ◽  
Amino Acid Profile ◽  
Jack Bean ◽  
Germination Time ◽  
Bean Flour ◽  
Hydrophobic Amino Acids ◽  
Foaming Capacity

Jack bean as a source of vegetable protein had not been popular. Seed germination had been known to improve its nutritional quality, especially protein and amino acid profile. This study determined the effect of germination on the color, beany flavor, protein content, functional properties, and amino acid profile of jack bean flour. A complete randomized design was used for this experiment. Germination was carried out for 0, 24, 48, and 72 hours. The seed (control) and germinated jack bean flours were analyzed for oil absorption, water absorption, emulsifying and foaming capacities, as well as the soluble protein content to determine the best germination time. Furthermore, the amino acid profile of the jack bean flour produced from the best germination time was analyzed. The results of this study indicated that the total and soluble protein of the seed and germinated jack bean seeds for 0, 24, 48, 60, and 72 hours were 23.30 and 5.95; 22.61 and 7.61; 21.18 and 10.68; 23.26 and 10.22; 23.98 and 10.81%, respectively. Germination of jack bean improved the functional properties. A germination time of 72 hours increased the oil capacity, water absorption capacity, foaming capacity and decreased the emulsion capacity significantly. The hydrophilic and hydrophobic amino acids of the germinated jack bean flour increased to 3.21 and 2.12% of the seed flour, respectively. The increase of the foaming capacity was related to the increase in hydrophobic amino acids of germinated jack bean flour compared to seed flours, that were glycine 1.23 and 1.01; alanine 1.29 and 1.01; valine 1.16 and 1.00; leucine 1.84 and 1.09%, respectively. Germination of jack bean for 72 hours increased significantly the essential amino acids, namely: leucine, lysine, and valine.

scholarly journals Characterization of nutritional and functional properties of Lima bean flour (Phaseolus Lunatus L.)

2021 ◽  
Vol 924 (1) ◽  
pp. 012033
Author(s):  
H T Palupi ◽  
T Estiasih ◽  
Yunianta ◽  
A Sutrisno
Keyword(s):  
Amino Acids ◽  
Functional Properties ◽  
Lima Bean ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Pasting Properties ◽  
Phaseolus Lunatus ◽  
Carbohydrate Concentration ◽  
Bean Flour ◽  
Cultivated Plant

Abstract Lima beans (Phaseolus Lunatus L.) are underutilized crops with an excellent profile. Processing to flour to enhance the starch and protein content, reducing anti-nutritional components and the same time diversifies their use as ingredients by altering their functional properties. The study aims to characterize nutritional, amino acids, anti-nutritional, pasting and functional properties of Lima bean flour from Indonesia’s cultivated plant. The results showed that the Lima bean flour has a high carbohydrate concentration, moderate protein concentration, and low fat concentration. This flour has a balanced amino acid profile, rich in essential amino acids, highlighting them as a source of good quality protein for the food formulation of protein-enriched. The Lima bean flour contained 10.36 mg/g phytic acid, lower in phenolic content (0.63 mg/g) and concentration of HCN (8.83 mg/kg). The functional properties of the Lima bean flour swelling power, solubility, water absorption capacities, and oil absorption capacities were 6.88 g/g, 18.68%, 1.93 g/g, and 1.56 g/g respectively. Pasting properties of Lima bean flour exhibited peak, breakdown, final, and setback viscosity in 1172 cP, 83 cP, 2377 cP, 1288 cP respectively, and temperature pasting was high in 870C. The study may provide useful information to consumers and food manufacturers that Lima bean flour is significant potential used to enhance the nutritional value of cereal-based foods.

Effect of extrusion temperature, moisture content and screw speed on the functional properties of aquaculture balanced feed

2014 ◽  
Vol 26 (8) ◽  
pp. 659 ◽  
Author(s):  
J RodrguezMiranda ◽  
C GomezAldapa ◽  
J CastroRosas ◽  
B RamrezWong ◽  
M VivarVera ◽  
...  
Keyword(s):  
Moisture Content ◽  
Functional Properties ◽  
Extrusion Temperature ◽  
Screw Speed

Functional Properties of Extrudates Prepared with Blends of Wheat Flour/Pinto Bean Meal with Added Wheat Bran

2007 ◽  
Vol 13 (4) ◽  
pp. 301-308 ◽  
Author(s):  
J.R. Hernández-Díaz ◽  
A. Quintero-Ramos ◽  
J. Barnard ◽  
R.R. Balandrán-Quintana
Keyword(s):  
Water Absorption ◽  
Response Surface ◽  
Wheat Flour ◽  
Functional Properties ◽  
Apparent Viscosity ◽  
Water Solubility ◽  
Protective Role ◽  
Absorption Index ◽  
Pinto Bean ◽  
Bean Meal

Blends made of wheat flour and bean meal at various levels of moisture and bran content, were subjected to extrusion cooking by varying temperature and screw speed. Extrudates were analysed for expansion index, bulk density, apparent viscosity, water absorption index and water solubility index using a second-order rotatable central composite design. Excepting water absorption index, functional properties were significantly affected ( p<0.05) by levels of moisture, bran or extrusion conditions. Expansion index decreased with increasing levels of moisture in the blends; for bran the effect was the inverse. Response surface solution for apparent viscosity was maximum at 24% levels of moisture, 209r.p.m., 180°C and 10% bran. For water absorption index the response surface solution was a saddle point, with a minimum at 29% levels of moisture, 232r.p.m., 177°C and 25% bran. The higher apparent viscosity and lower absorption index reflected minor damage to starch and proteins, which was attributed to a protective role of the added fibre.

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