Reduction of flatulence-causing sugars by high temperature extrusion of pinto bean high starch fractions
1992
Borejszo, Z. | Khan, K.
Pinto 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 degrees 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 extrusion.
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