Effect of Moisture and Temperature on the Functional Properties of Composite Flour Extrudates from Beans (Phaseolus vulgaris) and Nixtamalized Corn (Zea mays)

摘要

Beans have high protein content. Bean and corn flours can complement each other with essential amino acids. There has been little research on the production of snacks or extruded feed with bean–corn composite flours. The aim of this study was to obtain a bean–corn snack with high protein content for low-income families in the world. Bean–corn composite flours (60/40) were extruded. The effect of temperature and moisture during extrusion on the end quality of the product was analyzed. The expansion index, apparent density, water solubility index, water absorption index and the initial viscosity were measured and were significantly (p < 0.05) higher when bean–corn flour was extruded in high temperature and low moisture conditions. The best bean–corn extrudates was obtained in extrusion conditions of 190 oC and 14.5% moisture. The results show that bean proteins can be complemented by corn proteins to obtain highly valuable protein flour. Extrusion is an alternative processing method for obtaining extruded products with high protein content for human or animal consumption.