This study aimed to investigate the effects of three extrusion parameters (i.e., feed moisture, feed rate, and die temperature) on expansion volume, moisture, starch digestibility, pasting properties, and solvent retention capacities of two bean varieties (Fuji and Medalist). A Box–Behnken Design of Experiment and Response Surface Methodology were applied, considering three levels for each factor: 20, 27.5, 35 g/100 g for feed moisture; 2, 2.5, 3 kg/hr for feed rate; 70, 100, 130°C for die temperature. Feed moisture significantly affected (p < .05) all the measured characteristics of extruded bean powders, while feed rate resulted often not significant (p > .05). Genotype had a relevant effect on the considered properties; in fact, significant models fitted different response variables for Fuji and Medalist beans. The calculated models are a valid tool for the design of bean powders with specific qualities, to be used as new ingredients in food formulations.

Effect of extrusion conditions on the physical and chemical properties of bean powders / C. Cappa, L. Masseroni, P. Ng, C. Alamprese. - In: JOURNAL OF FOOD PROCESSING AND PRESERVATION. - ISSN 1745-4549. - (2020). [Epub ahead of print] [10.1111/jfpp.14608]

Effect of extrusion conditions on the physical and chemical properties of bean powders

C. Cappa
Primo
;
C. Alamprese
Ultimo
2020

Abstract

This study aimed to investigate the effects of three extrusion parameters (i.e., feed moisture, feed rate, and die temperature) on expansion volume, moisture, starch digestibility, pasting properties, and solvent retention capacities of two bean varieties (Fuji and Medalist). A Box–Behnken Design of Experiment and Response Surface Methodology were applied, considering three levels for each factor: 20, 27.5, 35 g/100 g for feed moisture; 2, 2.5, 3 kg/hr for feed rate; 70, 100, 130°C for die temperature. Feed moisture significantly affected (p < .05) all the measured characteristics of extruded bean powders, while feed rate resulted often not significant (p > .05). Genotype had a relevant effect on the considered properties; in fact, significant models fitted different response variables for Fuji and Medalist beans. The calculated models are a valid tool for the design of bean powders with specific qualities, to be used as new ingredients in food formulations.
design of experiment; starch digestibility; solvent retention capacities; pasting properties; pulse
Settore AGR/15 - Scienze e Tecnologie Alimentari
2020
8-giu-2020
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/740274
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