Physico-chemical properties and extrusion behaviour of selected common bean varieties
Extrusion processing offers the possibility of processing common beans industrially into highly nutritious and functional products. However, there is limited information on properties of extrudates from different bean varieties and their association with raw material characteristics and extrusion co...
| Autores principales: | , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2018
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/89052 |
| _version_ | 1855533335281926144 |
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| author | Natabirwa, Hedwig Muyonga, John H. Nakimbugwe, Dorothy Lung'aho, Mercy G. |
| author_browse | Lung'aho, Mercy G. Muyonga, John H. Nakimbugwe, Dorothy Natabirwa, Hedwig |
| author_facet | Natabirwa, Hedwig Muyonga, John H. Nakimbugwe, Dorothy Lung'aho, Mercy G. |
| author_sort | Natabirwa, Hedwig |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Extrusion processing offers the possibility of processing common beans industrially into highly nutritious and functional products. However, there is limited information on properties of extrudates from different bean varieties and their association with raw material characteristics and extrusion conditions. In this study, physico‐chemical properties of raw and extruded Bishaz, K131, NABE19, Roba1 and RWR2245 common beans were determined. The relationships between bean characteristics and extrusion conditions on the extrudate properties were analysed.Extrudate physico‐chemical and pasting properties varied significantly (P < 0.05) among bean varieties. Expansion ratio and water solubility decreased, while bulk density, water absorption, peak and breakdown viscosities increased as feed moisture increased. Protein exhibited significant positive correlation (P < 0.05) with water solubility index, and negative correlations (P < 0.05) with water absorption, bulk density and pasting viscosities. Iron and dietary fibre showed positive correlation while total ash exhibited negative correlation with peak viscosity, final viscosity and setback. Similar trends were observed in principal component analysis.Extrudate physico‐chemical properties were found to be associated with beans protein, starch, iron, zinc and fibre contents. Therefore, bean chemical composition may serve as an indicator for beans extrusion behaviour and could be useful in selection of beans for extrusion. © 2017 Society of Chemical Industry |
| format | Journal Article |
| id | CGSpace89052 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace890522025-11-12T05:57:39Z Physico-chemical properties and extrusion behaviour of selected common bean varieties Natabirwa, Hedwig Muyonga, John H. Nakimbugwe, Dorothy Lung'aho, Mercy G. phaseolus vulgaris common beans extrusion water solubility Extrusion processing offers the possibility of processing common beans industrially into highly nutritious and functional products. However, there is limited information on properties of extrudates from different bean varieties and their association with raw material characteristics and extrusion conditions. In this study, physico‐chemical properties of raw and extruded Bishaz, K131, NABE19, Roba1 and RWR2245 common beans were determined. The relationships between bean characteristics and extrusion conditions on the extrudate properties were analysed.Extrudate physico‐chemical and pasting properties varied significantly (P < 0.05) among bean varieties. Expansion ratio and water solubility decreased, while bulk density, water absorption, peak and breakdown viscosities increased as feed moisture increased. Protein exhibited significant positive correlation (P < 0.05) with water solubility index, and negative correlations (P < 0.05) with water absorption, bulk density and pasting viscosities. Iron and dietary fibre showed positive correlation while total ash exhibited negative correlation with peak viscosity, final viscosity and setback. Similar trends were observed in principal component analysis.Extrudate physico‐chemical properties were found to be associated with beans protein, starch, iron, zinc and fibre contents. Therefore, bean chemical composition may serve as an indicator for beans extrusion behaviour and could be useful in selection of beans for extrusion. © 2017 Society of Chemical Industry 2018-03 2017-10-18T14:27:02Z 2017-10-18T14:27:02Z Journal Article https://hdl.handle.net/10568/89052 en Open Access application/pdf Wiley Natabirwa, Hedwig; Muyonga, John H.; Nakimbugwe, Dorothy; Lung’aho, Mercy. 2017. Physico-chemical properties and extrusion behaviour of selected common bean varieties . Journal of the Science of Food and Agriculture 1-10 p. |
| spellingShingle | phaseolus vulgaris common beans extrusion water solubility Natabirwa, Hedwig Muyonga, John H. Nakimbugwe, Dorothy Lung'aho, Mercy G. Physico-chemical properties and extrusion behaviour of selected common bean varieties |
| title | Physico-chemical properties and extrusion behaviour of selected common bean varieties |
| title_full | Physico-chemical properties and extrusion behaviour of selected common bean varieties |
| title_fullStr | Physico-chemical properties and extrusion behaviour of selected common bean varieties |
| title_full_unstemmed | Physico-chemical properties and extrusion behaviour of selected common bean varieties |
| title_short | Physico-chemical properties and extrusion behaviour of selected common bean varieties |
| title_sort | physico chemical properties and extrusion behaviour of selected common bean varieties |
| topic | phaseolus vulgaris common beans extrusion water solubility |
| url | https://hdl.handle.net/10568/89052 |
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