Extrusão de farinha de feijao hard-to-cook: caracteristicas bioquimicas e propriedades funcionais

• Ano de defesa: 2010
• Autor(a) principal: BATISTA, Karla de Aleluia
• Orientador(a): FERNANDES, Kátia Flávia
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Goiás
• Programa de Pós-Graduação: Mestrado em Ciência e Tecnologia de Alimentos
• Departamento: Ciencias Agrárias - Agronomia
• País: BR
• Palavras-chave em Português: Extrusão, Fatores antinutricionais, Propriedades funcionais, Feijão endurecido, Digestibilidade.
• Palavras-chave em Inglês: Extrusion, Antinutritional factors, Functional properties, Hard-to-cook bean, Digestibility
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.bc.ufg.br/tede/handle/tde/1447

Beans are an important source of protein, starch, vitamins and minerals. However, the presence of antinutritional factors and the development of the hard-to-cook effect by storage under high moisture (>75%) and temperature (30-40ºC), decrease the nutritional value and acceptability these grains causing important economic losses. An alternative for the use of the hard-to-cook beans is the extrusion cooking. Heat, water and high pressure in the extrusion process causes chemical and physical changes that permit the use of hard-to-cook grains. In this sense, the changes occasioned by extrusion in biochemical and functional properties of hard-to-cook common bean (Phaseolus vulgaris L.) flours of carioca and black varieties and cowpea (Vigna unguiculata) were investigated. Beans were milled and extruded in a singlescrew extruder with compression ration of 3:1, screw speed of 150 rpm, and 5 mm die. The central temperature and moisture were fixed in 150 ºC and 20% (dry basis). Raw and extruded flours were evaluated for chemical composition, antinutritional factors, functional properties and in vitro protein and starch digestibility. Results indicated that the extrusion did not affect the proximate composition of flours, except the cowpea that presented significant difference among the moisture content. However the process occasioned complete elimination of haemaglutination and α-amylase inhibitors activity and decreased significantly the phytic acid and trypsin inhibitor content. Regarding functional properties evaluated, there was increase of the water solubility and absorption and gelation capacity, reduction of the emulsifying capacity and stability and elimination of foaming formation in all extrudates. The protein and starch digestibility increased significantly in extrudates of the varieties carioca and black. However, only protein digestibility of cowpea was improved by extrusion process. These results indicate that is possible to produce new extruded products whit nutritional value improved and good functional and biochemical properties from these bean varieties.