Extrusion Processing of Dry Beans and Pulses

Document Type

Article

Publication Date

10-10-2012

Abstract

Extrusion processing is widely used commercially to produce high value expanded breakfast and snack foods based on cereals such as wheat, rice, or corn. However, up to now, this processing is not being used widely for commercial value-addition in beans/pulses. Among many benefits, extrusion has shown to be an effective process to modify the physical functionality (expansion index, density, color, and microstructure) and chemical properties (water solubility index, water absorption index, oil/fat absorption capacity, and foaming and emulsifying properties) in the final extrudate. This chapter presents a critical review of research on extrusion processing of dry beans and other pulses with emphasis on physical, chemical, and nutritional properties of extrudates. Further, this chapter outlines the potential utilization of dry beans and pulses based formulations as safe, convenient, healthy, directly expanded extruded snacks and other ready-to-eat type food products. © 2013 John Wiley & Sons, Inc.

Publication Source (Journal or Book title)

Dry Beans and Pulses Production, Processing and Nutrition

First Page

185

Last Page

203

This document is currently not available here.

Share

COinS