Effects of processing moisture on the physical properties and in vitro digestibility of starch and protein in extruded brown rice and pinto bean composite flours

Franklin Sumargo, Paridhi Gulati, Steven A. Weier, Jennifer Clarke, Devin J. Rose

Research output: Contribution to journalArticle

18 Citations (Scopus)

Abstract

The influence of pinto bean flour and processing moisture on the physical properties and in vitro digestibility of rice-bean extrudates has been investigated. Brown rice: pinto bean flour (0%, 15%, 30%, and 45% bean flour) were extruded under 5 moisture conditions (17.2%, 18.1%, 18.3%, 19.5%, and 20.1%). Physical properties [bulk density, unit density, radial expansion, axial expansion, overall expansion, specific volume, hardness, color, water solubility index, and water absorption index] and in vitro starch and protein digestibilities were determined. Increasing bean flour and processing moisture increased density and hardness while decreasing expansion. Rapidly digestible starch decreased and resistant starch increased as bean substitution and processing moisture increased. In vitro protein digestibility increased with increasing bean flour or with decreasing processing moisture. Incorporating bean flour into extruded snacks can negatively affect physical attributes (hardness, density, and expansion) while positively affecting in vitro starch (decrease) and protein (increase) digestibilities.

Original languageEnglish (US)
Pages (from-to)726-733
Number of pages8
JournalFood Chemistry
Volume211
DOIs
StatePublished - Nov 15 2016

Fingerprint

Vigna umbellata
pinto beans
brown rice
in vitro digestibility
Flour
Starch
flour
physical properties
Moisture
Physical properties
starch
Hardness
Composite materials
Processing
hardness
Proteins
proteins
digestible protein
Water absorption
Snacks

Keywords

  • Expansion
  • Health
  • Protein
  • Snacks
  • Starch

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

Cite this

Effects of processing moisture on the physical properties and in vitro digestibility of starch and protein in extruded brown rice and pinto bean composite flours. / Sumargo, Franklin; Gulati, Paridhi; Weier, Steven A.; Clarke, Jennifer; Rose, Devin J.

In: Food Chemistry, Vol. 211, 15.11.2016, p. 726-733.

Research output: Contribution to journalArticle

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