EJPAU 2006. Korus J. , Gumul D. , Achremowicz B. THE INFLUENCE OF EXTRUSION ON CHEMICAL COMPOSITION OF DRY SEEDS OF BEAN (<I>PHASEOLUS VULGARIS </I>L.)

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2006
Volume 9
Issue 1/volume9

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Korus J. , Gumul D. , Achremowicz B. 2006. THE INFLUENCE OF EXTRUSION ON CHEMICAL COMPOSITION OF DRY SEEDS OF BEAN (PHASEOLUS VULGARIS L.), EJPAU 9(1/volume9), #10.
Available Online: http://www.ejpau.media.pl/volume9/issue1/volume9/abs-10.html

THE INFLUENCE OF EXTRUSION ON CHEMICAL COMPOSITION OF DRY SEEDS OF BEAN (PHASEOLUS VULGARIS L.)

Jarosław Korus¹, Dorota Gumul¹, Bohdan Achremowicz²
¹ Department of Carbohydrates Technology, Agricultural University of Cracow, Poland
² Department of Carbohydrate Technology, University of Agriculture in Cracow, Poland

ABSTRACT

The aim of present work was to evaluate the influence of extrusion parameters on chemical composition of seeds of five bean cultivars. Milled seeds were moisturized to 14% or 20%, and processed in single screw extruder at 120 or 180°C. On raw material and extrudates the following analyzes were performed: protein, lipids, TDF, SDF and IDF content. Also content of starch, ash and mineral compounds was analyzed. The content of analyzed compounds in 100g of dry basis of not processed bean varied depending on cultivar, in the range: 23.9–29.8 g of protein, 1.54–1.78 g of lipids, 59.9–68.4 g of total carbohydrates, 32.2–39.6 g of starch, 20.6–24.5 g of TDF and 3.81–4.21 g of ash. After extrusion the content of these compounds was as follows: 23.8–30.2 g of protein, 1.41–1.82 g of lipids, 53.1–60.7 g of total carbohydrates, 28.7–35.0 g of starch, 3.64–4.03 g of ash and 19.5–23.8 g of TDF. Extrudates obtained from higher moisture raw material had higher content of lipids, total carbohydrates and insoluble dietary fiber in comparison to extrudates from lower moisture raw material. Except higher moisture also lower temperature of process influenced of better preservation of mentioned above components. There was no significant influence of extrusion parameters on minerals content.

Key words: bean, Phaseolus vulgaris, chemical composition, extrusion.

Jarosław Korus
Department of Carbohydrates Technology,
Agricultural University of Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
ph./fax: (+48 12) 662 47 47
email: rrkorus@cyf-kr.edu.pl

Dorota Gumul
Department of Carbohydrates Technology,
Agricultural University of Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
Phone: (+48 12) 662 47 71
Fax: (+48 12) 662 47 47
email: rrgumul@cyf-kr.edu.pl

Bohdan Achremowicz
Department of Carbohydrate Technology,
University of Agriculture in Cracow, Poland
Balicka 121, 30-149 Cracow, Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.