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Extrusion cooking to produce nutriti...

Michigan State University.

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Extrusion cooking to produce nutritious bean products.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Extrusion cooking to produce nutritious bean products./
Author:	Nyombaire, George.
Description:	94 p.
Notes:	Adviser: Kirk Dolan.
Contained By:	Masters Abstracts International46-04.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1451586
ISBN:	9780549418535

Extrusion cooking to produce nutritious bean products.
Nyombaire, George.

Extrusion cooking to produce nutritious bean products. - 94 p.

Adviser: Kirk Dolan.

Thesis (M.S.)--Michigan State University, 2007.

A laboratory co-rotating twin-screw extruder was used to study the effect of extrusion conditions on physical, chemical, and sensory characteristics of extruded light red kidney beans. Raw bean flour was extruded at 25% and 36% moisture content wet basis; screw speed of 118, 194, and 253 r.p.m; bean flour feed rate of 80 and 120g/min and extrusion barrel temperatures were 105/120°C and 115/130°C; and die orifice was 7.00mm. Only feed rate significantly (p=0.003) influenced average expansion ratio with 1.22 and 1.30 for 80 g/min and 120 g/min respectively. Increasing moisture content from 25% to 36% significantly increased average bulk density from 38.86 to 39.89 g/cm3 respectively (p=0.05). Water solubility index was significantly affected by feed rate (p=0.0001), screw speed (p=0.0001), and moisture content (p=0.002). The initial viscosity of extruded bean samples was much higher than that of raw bean samples which indicates that starch was gelatinized during extrusion cooking. Peak viscosity, hot-paste viscosity and cold paste viscosity in extruded bean samples were much lower than those in raw bean samples. Phytohemagglutinin activity reduction of extruded beans was over 90%. A comparison of thermal extrusion versus traditional cooking using charcoal demonstrated a 43% cost reduction using extrusion.

ISBN: 9780549418535Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Extrusion cooking to produce nutritious bean products.
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020 $a 9780549418535
035 $a (UMI)AAI1451586
035 $a AAI1451586
040 $a UMI $c UMI
100 1 $a Nyombaire, George. $3 1037343
245 1 0 $a Extrusion cooking to produce nutritious bean products.
300 $a 94 p.
500 $a Adviser: Kirk Dolan.
500 $a Source: Masters Abstracts International, Volume: 46-04, page: 1950.
502 $a Thesis (M.S.)--Michigan State University, 2007.
520 $a A laboratory co-rotating twin-screw extruder was used to study the effect of extrusion conditions on physical, chemical, and sensory characteristics of extruded light red kidney beans. Raw bean flour was extruded at 25% and 36% moisture content wet basis; screw speed of 118, 194, and 253 r.p.m; bean flour feed rate of 80 and 120g/min and extrusion barrel temperatures were 105/120°C and 115/130°C; and die orifice was 7.00mm. Only feed rate significantly (p=0.003) influenced average expansion ratio with 1.22 and 1.30 for 80 g/min and 120 g/min respectively. Increasing moisture content from 25% to 36% significantly increased average bulk density from 38.86 to 39.89 g/cm3 respectively (p=0.05). Water solubility index was significantly affected by feed rate (p=0.0001), screw speed (p=0.0001), and moisture content (p=0.002). The initial viscosity of extruded bean samples was much higher than that of raw bean samples which indicates that starch was gelatinized during extrusion cooking. Peak viscosity, hot-paste viscosity and cold paste viscosity in extruded bean samples were much lower than those in raw bean samples. Phytohemagglutinin activity reduction of extruded beans was over 90%. A comparison of thermal extrusion versus traditional cooking using charcoal demonstrated a 43% cost reduction using extrusion.
590 $a School code: 0128.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Health Sciences, Nutrition. $3 1017801
690 $a 0359
690 $a 0570
710 2 $a Michigan State University. $3 676168
773 0 $t Masters Abstracts International $g 46-04.
790 $a 0128
790 1 0 $a Dolan, Kirk, $e advisor
791 $a M.S.
792 $a 2007
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1451586