caa a22 4500 463249224 CHVBK 20180405153335.0 cr unu---uuuuu 170326e20070601xx s 000 0 eng 10.1007/s11130-006-0033-5 doi (NATIONALLICENCE)springer-10.1007/s11130-006-0033-5 Effect of the Extrusion on Functional Properties and Mineral Dialyzability from Phaseolus Vulgaris Bean Flour [Elektronische Daten] [S. Drago, O. Velasco-GonzÁlez, R. Torres, R. GonzÁlez, M. Valencia] The effects of extrusion conditions on cooking degree, flour dispersion viscosity and mineral potential availability of extruded bean flour were studied. Phaseolus vulgaris beans of the agronomic cultivar "Flor de mayo” were ground and dehulled to obtain grits and then extruded at different temperatures (140, 160 and 180 °C) and moisture contents (17, 20 and 23%), according to a bifactorial experimental design. Degree of cooking was estimated by water solubility (WS) and specific mechanical energy (SME). The effect of variables on WS and SME were analysed by surface response methodology. Flour dispersion viscosity and mineral availability (estimated by in vitro dialyzability), were also evaluated on selected samples. Results showed that, within the ranges of the variables used for this study, only the effect of temperature was significant on the degree of cooking. No direct correlation was observed between water solubility and SME, although a maximum value of WS corresponded to a range of SME values of 400-500 J/g was observed. Dispersion viscosity decreases as WS increases, so if high calorie density is desired, for instance in order to produce a cream soup formula, bean grits should be extruded at high temperature and as low moisture as possible, in our case 180 °C and 17% moisture. On the other hand, the effects of extrusion variables on iron and zinc dialyzability were not much affected. Springer Science+Business Media, Inc., 2007 Bean flour nationallicence Dialyzability nationallicence Extrusion nationallicence Functional properties nationallicence Mineral availability nationallicence Drago S. Instituto de Tecnología de Alimentos (FIQ-UNL), Ciudad Universitaria - Paraje El Pozo s/n 3000, Santa Fe, Argentina aut Velasco-GonzÁlez O. CIIDIR-IPN-DURANGO and Becario COFAA-EDI, Buenos Aires, Argentina aut Torres R. Instituto de Tecnología de Alimentos (FIQ-UNL), Ciudad Universitaria - Paraje El Pozo s/n 3000, Santa Fe, Argentina aut GonzÁlez R. Instituto de Tecnología de Alimentos (FIQ-UNL), Ciudad Universitaria - Paraje El Pozo s/n 3000, Santa Fe, Argentina aut Valencia M. Fac. de Farmacia y Bioquímica-Universidad de Buenos Aires, Buenos Aires, Argentina aut Plant Foods for Human Nutrition Kluwer Academic Publishers-Plenum Publishers; http://www.springer-ny.com 62/2(2007-06-01), 43-48 0921-9668 62:2<43 2007 62 11130 https://doi.org/10.1007/s11130-006-0033-5 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11130-006-0033-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Drago S. Instituto de Tecnología de Alimentos (FIQ-UNL), Ciudad Universitaria - Paraje El Pozo s/n 3000, Santa Fe, Argentina aut NATIONALLICENCE 700 1- Velasco-GonzÁlez O. CIIDIR-IPN-DURANGO and Becario COFAA-EDI, Buenos Aires, Argentina aut NATIONALLICENCE 700 1- Torres R. Instituto de Tecnología de Alimentos (FIQ-UNL), Ciudad Universitaria - Paraje El Pozo s/n 3000, Santa Fe, Argentina aut NATIONALLICENCE 700 1- GonzÁlez R. Instituto de Tecnología de Alimentos (FIQ-UNL), Ciudad Universitaria - Paraje El Pozo s/n 3000, Santa Fe, Argentina aut NATIONALLICENCE 700 1- Valencia M. Fac. de Farmacia y Bioquímica-Universidad de Buenos Aires, Buenos Aires, Argentina aut NATIONALLICENCE 773 0- Plant Foods for Human Nutrition Kluwer Academic Publishers-Plenum Publishers; http://www.springer-ny.com 62/2(2007-06-01), 43-48 0921-9668 62:2<43 2007 62 11130 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer