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

摘要

ABSTRACTPinto 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 ext