Extrusion and drying temperatures enhance sensory profile and iron bioavailability of dry bean pasta

Abstract

Bean flour is a highly nutritive, plant-based ingredient with the potential for great utility in many food products. Heat treated flours produced from commercial varieties of white kidney, yellow and black beans, were processed into pastas using high/low extrusion and drying temperatures. Bean pastas made with high extrusion/high drying temperature (H/H) had more favorable sensory attributes and better texture than those made with high extrusion/low drying temperature (H/L). Whereas bean pastas made with low extrusion/low drying temperature (L/L) were unacceptable. H/H pastas favored longer cooking time (8.6 – 13.8 min) versus those extruded at lower temperature (5.0 – 5.7 min). High extrusion temperature (100 °C) with drying temperature high (90 °C) improved iron bioavailability from yellow and white kidney bean pastas, 12.7 and 15 ng ferritin/mg protein, respectively as compared to black bean pasta (0.9 ng ferritin/mg protein). Cultivar, extrusion and drying temperatures are critical for producing bean pastas with high iron bioavailability.

Keywords

• Extrusion
• Dry bean
• Pasta
• Iron bioavailability
• Gluten free
• Sensory evaluation