Effect of the extrusion on functional properties and mineral dialyzability from Phaseolus vulgaris bean flour.

摘要: The effects of extrusion conditions on cooking degree, flour dispersion viscosity and mineral potential availability extruded bean were studied. Phaseolus vulgaris beans the agronomic cultivar “Flor de mayo” ground dehulled to obtain grits then at different temperatures (140, 160 180  °C) moisture contents (17, 20 23%), according a bifactorial experimental design. Degree was estimated by water solubility (WS) specific mechanical energy (SME). effect variables WS SME analysed surface response methodology. Flour (estimated in vitro dialyzability), also evaluated selected samples. Results showed that, within ranges used for this study, only temperature significant degree cooking. No direct correlation observed between SME, although maximum value corresponded range values 400–500 J/g observed. Dispersion decreases as increases, so if high calorie density is desired, instance order produce cream soup formula, should be low possible, our case °C 17% moisture. On other hand, iron zinc dialyzability not much affected.