USE OF EXTRUSION TECHNOLOGY TO OVERCOME UNDESIRABLE PROPERTIES OF HARD-TO-COOK DRY BEANS (PHASEOLUS-VULGARIS L)

dc.creatorSTEEL, CJ
dc.creatorSGARBIERI, VC
dc.creatorJACKIX, MH
dc.date1995
dc.dateSEP
dc.date2014-12-16T11:35:58Z
dc.date2015-11-26T17:19:07Z
dc.date2014-12-16T11:35:58Z
dc.date2015-11-26T17:19:07Z
dc.date.accessioned2018-03-29T00:06:47Z
dc.date.available2018-03-29T00:06:47Z
dc.identifierJournal Of Agricultural And Food Chemistry. Amer Chemical Soc, v. 43, n. 9, n. 2487, n. 2492, 1995.
dc.identifier0021-8561
dc.identifierWOS:A1995RW08900031
dc.identifier10.1021/jf00057a031
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/73275
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/73275
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/73275
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1282822
dc.descriptionhe objective of this work was to study the effects of extrusion cooking on improving the functional and nutritive properties of dry beans that had been stored, at 23 +/- 3 degrees C and 65 +/- 5% relative humidity for 12 months. After storage, the bean cooking time increased 4.5-fold, while texture and flavor deteriorated in quality. Water absorption, water solubility, and emulsifying capacity were the same for the extrusion cooked beans, before and after storage. Paste viscosity was slightly higher for the beans extruded shortly after harvest. Protein nutritive value of the freshly harvested beans was totally preserved in the stored beans submitted to extrusion cooking. Extruded mixed flours (1:3 w/w) of freshly harvested beans and rice or stored beans and rice, respectively, improved significantly in their water absorption capacity, viscosity of paste at 25, 90, and 50 degrees C, and nutritive value, but decreased in water solubility index and in emulsifying capacity, in relation to extruded flours of beans alone.
dc.description43
dc.description9
dc.description2487
dc.description2492
dc.languageen
dc.publisherAmer Chemical Soc
dc.publisherWashington
dc.relationJournal Of Agricultural And Food Chemistry
dc.relationJ. Agric. Food Chem.
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectDRY BEANS
dc.subjectHARD-TO-COOK BEANS
dc.subjectEXTRUSION COOKING
dc.subjectFUNCTIONAL PROPERTIES
dc.subjectNUTRITIVE PROPERTIES
dc.subjectRed Kidney Beans
dc.subjectFunctional-properties
dc.subjectNutritional Properties
dc.subjectHeat-treatment
dc.subjectBlack Beans
dc.subjectRosinha G2
dc.subjectGamma-rays
dc.subjectStorage
dc.subjectPretreatment
dc.subjectProteins
dc.titleUSE OF EXTRUSION TECHNOLOGY TO OVERCOME UNDESIRABLE PROPERTIES OF HARD-TO-COOK DRY BEANS (PHASEOLUS-VULGARIS L)
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución