Extruded bean product quality evaluation
2014
Strauta, L., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Muizniece-Brasava, S., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Alsina, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Agriculture | Rakcejeva, T., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology
Aim of study was to develop a new type of bean (Phaseolus vulgaris L.) products with various additives using one screw extrusion, define their quality (physical and chemical properties) and ascertain people opinion about such products. Research was carried out at Latvia University of Agriculture Faculty of Food Technology. White beans were used in experiments. Beans were boiled, crushed and extruded through one screw extruder. Different additives were used, as bell peppers, tomatoes, spinach, garlic and red beet. Parameters as crude protein content, ash content, pH and colour were determinate. People at international exhibition “Riga Food 2013” were asked to give their opinion about the experimental product. Average protein content in beans (Phaseolus vulgaris L.) extruded products were 25.5±0.4% of dry matter (DM). Average ash content was 4.99±0.05% of DM and pH 5.77. Dry matter was 91.59±0.03%in average. No more than 5% of lignified protein had been found in product.
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