<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Faba beans (<italic>Vicia faba</italic> L.) are an excellent protein source and should be more present in human diet, but due to their long cooking time, they are rarely used. So, in order to increase the accessibility of faba beans (<italic>Vicia faba</italic> L.), experiments were carried out to obtain new food products. Extrusion-cooking was chosen as the potential thermal cooking process and two different products were obtained. One was made exclusively from faba bean (<italic>Vicia faba</italic> L.) flour, while the second one was produced with a 50% addition of wheat flour to bean flour. Protein content, size, volume mass, pH and starch content for obtained products were analysed in order to characterise the products, as well as to see the differences from non-extruded faba beans (<italic>Vicia faba</italic> L.) and obtained samples. The experiments were carried out using faba beans (<italic>Vicia faba</italic> L.) obtained at Ltd. “Pure Horticultural Research Centre”. They were milled at Ltd. “Grauda spēks” and extruded with a twin screw extruder at Ltd. “Milzu”. The experiments showed that the extrusion process had decreased the protein content by 9%, but the starch content had risen by 13% with the addition of wheat flour. But, for sample, without added wheat flour differences were not significant. No significant size differences were observed in the obtained samples and pH values had no significant differences between extruded samples.</p></abstract>

Faba beans (Vicia faba L.) are an excellent protein source and should be more present in human diet, but due to their long cooking time, they are rarely used. So, in order to increase the accessibility of faba beans (Vicia faba L.), experiments were carried out to obtain new food products. Extrusion-cooking was chosen as the potential thermal cooking process and two different products were obtained. One was made exclusively from faba bean (Vicia faba L.) flour, while the second one was produced with a 50% addition of wheat flour to bean flour. Protein content, size, volume mass, pH and starch content for obtained products were analysed in order to characterise the products, as well as to see the differences from non-extruded faba beans (Vicia faba L.) and obtained samples. The experiments were carried out using faba beans (Vicia faba L.) obtained at Ltd. “Pure Horticultural Research Centre”. They were milled at Ltd. “Grauda spēks” and extruded with a twin screw extruder at Ltd. “Milzu”. The experiments showed that the extrusion process had decreased the protein content by 9%, but the starch content had risen by 13% with the addition of wheat flour. But, for sample, without added wheat flour differences were not significant. No significant size differences were observed in the obtained samples and pH values had no significant differences between extruded samples.

The Characteristics of Extruded Faba Beans (<italic>Vicia faba</italic> L.)

Latvia University of Agriculture, Faculty of Food Technology, Rīgas street 22, Jelgava, LV -3004,

Rural Sustainability Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The Characteristics of Extruded Faba Beans ( L.)

Faba beans (Vicia faba L.) are an excellent protein source and should be more present in human diet, but due to their long cooking time, they are rarely used....

The Characteristics of Extruded Faba Beans (Vicia faba L.)

Pubblicato online: 19 nov 2016

Pagine: 42 - 48

DOI: https://doi.org/10.1515/plua-2016-0013

Parole chiave
faba beans, extrusion, protein, starch, wheat

© 2016 Strauta Liene et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The Characteristics of Extruded Faba Beans (Vicia faba L.)

Pubblicato online: 19 nov 2016

Pagine: 42 - 48

DOI: https://doi.org/10.1515/plua-2016-0013

Parole chiavefaba beans, extrusion, protein, starch, wheat

© 2016 Strauta Liene et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Parole chiave
faba beans, extrusion, protein, starch, wheat