Reduction of Flatulence-Causing Sugars by High Temperature Extrusion of Pinto Bean High Starch Fractions

ABSTRACT Pinto bean high starch fractions were extruded using a Wenger TX‐52 twin screw extruder. The effect of process temperature and moisture in the barrel on flatulence‐causing sugars was investigated. Levels of flatulence causing sugar were lower in extruded compared to non‐extruded samples wit...

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Veröffentlicht in:	Journal of food science 1992-05, Vol.57 (3), p.771-777
Hauptverfasser:	BOREJSZO, Z.BIGNIEW, KHAN, K.HALIL
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Digestive system extrusion flatulence Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology pinto beans stachyose Vegetables
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Zusammenfassung:	ABSTRACT Pinto bean high starch fractions were extruded using a Wenger TX‐52 twin screw extruder. The effect of process temperature and moisture in the barrel on flatulence‐causing sugars was investigated. Levels of flatulence causing sugar were lower in extruded compared to non‐extruded samples with higher reduction at higher process temperature. Sugar content decreased from 5.29% in nonextruded samples to 3.69% in samples extruded at 163°C. Moisture content in the extruder barrel did not significantly affect sugars in the samples. Raffinose and stachyose contents were reduced 47 to 60% by extrusion.
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.1992.tb08093.x