Thesis
Whole nuna bean (var. Thaseolus vulgaris, Fabaceae) flour shows higher expansion during extrusion processing at relatively lower temperatures
Washington State University
Master of Science (MS), Washington State University
05/2019
DOI:
https://doi.org/10.7273/000004229
Handle:
https://hdl.handle.net/2376/118650
Abstract
Nuna bean (var. Thaseolus vulgaris, Fabaceae) belongs to the group of common beans and has applications as popped beans mainly in Peru and other South American countries. It is not widely consumed in the United States. Nuna beans are not commonly used in the production of extruded food products due to lack in the understanding of their extrusion characteristics. Thus, this study focused on understanding the expansion characteristics of whole nuna bean flour during extrusion processing. Expansion characteristics of nuna bean was investigated using a twin-screw extruder. Three levels moisture content: 15, 18, 21 (% w.b.), three different barrel temperature of 120, 140, 160oC and three screw speeds of 150, 200, 250 rpm were used in this study, with constant die diameter of 3 mm. The expansion ratio ranged from 1.50 to 3.18, within the extrusion conditions studied, especially the moisture content, screw speed had the most influence on expansion ratio. The highest ER of 3.8 was observed at moisture content of 15%, barrel temperature of 120oC, and screw speed of 250rpm. Lower temperature resulted in higher expansion. Expansion ratio had positive correlation with specific mechanical energy, suggesting higher energy resulting in higher expansion. Because of the high nutritive values, determining how nuna beans would perform during extrusion along with a determination of optimal processing conditions would be beneficial for those considering it as a food ingredient.
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Details
- Title
- Whole nuna bean (var. Thaseolus vulgaris, Fabaceae) flour shows higher expansion during extrusion processing at relatively lower temperatures
- Creators
- Yujing Zhu
- Contributors
- Girish Ganjyal (Advisor) - Washington State University, Food Science, School of
- Awarding Institution
- Washington State University
- Academic Unit
- Food Science, School of
- Theses and Dissertations
- Master of Science (MS), Washington State University
- Publisher
- Washington State University
- Identifiers
- 99900896424601842
- Language
- English
- Resource Type
- Thesis