Effect of extrusion cooking and sodium bicarbonate addition on the carbohydrate composition of black bean flours
作者： JOSE DE J. BERRIOS , MONTANA. CÁMARA , MARIA E. TORIJA , MARIA. ALONSO
DOI: 10.1111/J.1745-4549.2002.TB00856.X
关键词:
摘要: Extrusion cooking and chemical leavening agents such as sodium bicarbonate (NaHCO3), may induce changes in carbohydrate fractions of extruded black bean (Phaseolus vulgaris L.) flours. Bean flours at 20% moisture, with NaHCO3 added levels from 0.0 to 2.0%, were a screw speed 200 rpm. The temperature profile ranged 23 160C. Extruded 0.1 0.4% selected for sugar analyses based on color flavor acceptability. major sugars determined the samples galactose (0.10%), sucrose (2.08%), stachyose (2.00%). had an increase total sugars. Also, soluble fiber decrease insoluble observed. Sucrose was only free which concentration decreased consistently result extrusion processing. conditions used this study did not significantly change oligosaccharide content
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