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...
Gespeichert in:
| Veröffentlicht in: | Journal of food science 1992-05, Vol.57 (3), p.771-777 |
|---|---|
| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 777 |
|---|---|
| container_issue | 3 |
| container_start_page | 771 |
| container_title | Journal of food science |
| container_volume | 57 |
| creator | BOREJSZO, Z.BIGNIEW KHAN, K.HALIL |
| description | 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. |
| doi_str_mv | 10.1111/j.1365-2621.1992.tb08093.x |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_194411237</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3779588</sourcerecordid><originalsourceid>FETCH-LOGICAL-c5081-e0c1f4aa7e29ce8fcc0908f0ee8b6fb109557a151efeba1d85d05d81bf4facde3</originalsourceid><addsrcrecordid>eNqVkNFu0zAUhiMEEmXsHayJ22Q-sR073CAoazdUDVg37dJynOM2JUuKnWjt2y8h1e45N0dH-s73S38UXQBNYJjLXQIsE3GapZBAnqdJV1BFc5Yc3kQzkILGTHF4G80oTdMYgMv30YcQdnS8WTaLtndY9rar2oa0jixq0_U1NhbjuelD1WzIut8YH0hxJNfVZkvu8WmPfqA8kqtD5wdoev1VNV1LvqFpJnDdGW-3ZOHNP3v4GL1zpg54ftpn0cPi6n5-Ha9-Lm_mX1exFVRBjNSC48ZITHOLyllLc6ocRVRF5gqguRDSgAB0WBgolSipKBUUjjtjS2Rn0cXk3fv2b4-h07u2980QqSHnHCBlcoA-T5D1bQgend776sn4owaqx2L1To_F6rFYPRarT8Xqw_D86ZRggjW186axVXg1CC4U43zAvkzYc1Xj8T8C9I_F97WUMBjiyVCFDg-vBuP_6EwyKfTj7VI_rn7D3TK71Yq9APHCnhI</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>194411237</pqid></control><display><type>article</type><title>Reduction of Flatulence-Causing Sugars by High Temperature Extrusion of Pinto Bean High Starch Fractions</title><source>Access via Wiley Online Library</source><creator>BOREJSZO, Z.BIGNIEW ; KHAN, K.HALIL</creator><creatorcontrib>BOREJSZO, Z.BIGNIEW ; KHAN, K.HALIL</creatorcontrib><description>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.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1992.tb08093.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Digestive system ; extrusion ; flatulence ; Food industries ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; pinto beans ; stachyose ; Vegetables</subject><ispartof>Journal of food science, 1992-05, Vol.57 (3), p.771-777</ispartof><rights>1992 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists May 1992</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5081-e0c1f4aa7e29ce8fcc0908f0ee8b6fb109557a151efeba1d85d05d81bf4facde3</citedby><cites>FETCH-LOGICAL-c5081-e0c1f4aa7e29ce8fcc0908f0ee8b6fb109557a151efeba1d85d05d81bf4facde3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1992.tb08093.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1992.tb08093.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=5458344$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>BOREJSZO, Z.BIGNIEW</creatorcontrib><creatorcontrib>KHAN, K.HALIL</creatorcontrib><title>Reduction of Flatulence-Causing Sugars by High Temperature Extrusion of Pinto Bean High Starch Fractions</title><title>Journal of food science</title><description>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.</description><subject>Biological and medical sciences</subject><subject>Digestive system</subject><subject>extrusion</subject><subject>flatulence</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>pinto beans</subject><subject>stachyose</subject><subject>Vegetables</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1992</creationdate><recordtype>article</recordtype><recordid>eNqVkNFu0zAUhiMEEmXsHayJ22Q-sR073CAoazdUDVg37dJynOM2JUuKnWjt2y8h1e45N0dH-s73S38UXQBNYJjLXQIsE3GapZBAnqdJV1BFc5Yc3kQzkILGTHF4G80oTdMYgMv30YcQdnS8WTaLtndY9rar2oa0jixq0_U1NhbjuelD1WzIut8YH0hxJNfVZkvu8WmPfqA8kqtD5wdoev1VNV1LvqFpJnDdGW-3ZOHNP3v4GL1zpg54ftpn0cPi6n5-Ha9-Lm_mX1exFVRBjNSC48ZITHOLyllLc6ocRVRF5gqguRDSgAB0WBgolSipKBUUjjtjS2Rn0cXk3fv2b4-h07u2980QqSHnHCBlcoA-T5D1bQgend776sn4owaqx2L1To_F6rFYPRarT8Xqw_D86ZRggjW186axVXg1CC4U43zAvkzYc1Xj8T8C9I_F97WUMBjiyVCFDg-vBuP_6EwyKfTj7VI_rn7D3TK71Yq9APHCnhI</recordid><startdate>199205</startdate><enddate>199205</enddate><creator>BOREJSZO, Z.BIGNIEW</creator><creator>KHAN, K.HALIL</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199205</creationdate><title>Reduction of Flatulence-Causing Sugars by High Temperature Extrusion of Pinto Bean High Starch Fractions</title><author>BOREJSZO, Z.BIGNIEW ; KHAN, K.HALIL</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5081-e0c1f4aa7e29ce8fcc0908f0ee8b6fb109557a151efeba1d85d05d81bf4facde3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1992</creationdate><topic>Biological and medical sciences</topic><topic>Digestive system</topic><topic>extrusion</topic><topic>flatulence</topic><topic>Food industries</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>pinto beans</topic><topic>stachyose</topic><topic>Vegetables</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>BOREJSZO, Z.BIGNIEW</creatorcontrib><creatorcontrib>KHAN, K.HALIL</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>BOREJSZO, Z.BIGNIEW</au><au>KHAN, K.HALIL</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Reduction of Flatulence-Causing Sugars by High Temperature Extrusion of Pinto Bean High Starch Fractions</atitle><jtitle>Journal of food science</jtitle><date>1992-05</date><risdate>1992</risdate><volume>57</volume><issue>3</issue><spage>771</spage><epage>777</epage><pages>771-777</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>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.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1992.tb08093.x</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1992-05, Vol.57 (3), p.771-777 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_journals_194411237 |
| source | Access via Wiley Online Library |
| subjects | Biological and medical sciences Digestive system extrusion flatulence Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology pinto beans stachyose Vegetables |
| title | Reduction of Flatulence-Causing Sugars by High Temperature Extrusion of Pinto Bean High Starch Fractions |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-24T23%3A32%3A26IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Reduction%20of%20Flatulence-Causing%20Sugars%20by%20High%20Temperature%20Extrusion%20of%20Pinto%20Bean%20High%20Starch%20Fractions&rft.jtitle=Journal%20of%20food%20science&rft.au=BOREJSZO,%20Z.BIGNIEW&rft.date=1992-05&rft.volume=57&rft.issue=3&rft.spage=771&rft.epage=777&rft.pages=771-777&rft.issn=0022-1147&rft.eissn=1750-3841&rft.coden=JFDSAZ&rft_id=info:doi/10.1111/j.1365-2621.1992.tb08093.x&rft_dat=%3Cproquest_cross%3E3779588%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=194411237&rft_id=info:pmid/&rfr_iscdi=true |