AACC International - 2011 Meeting Abstract - Characterization and acceptability of pinto, navy, and black bean extrudates

Meeting Abstract - Poster Presentation

Characterization and acceptability of pinto, navy, and black bean extrudates
C. SIMONS (1), C. Hall (1), M. Tulbek (2)
(1) North Dakota State University, Fargo, ND, U.S.A.; (2) Northern Crops Institute, Fargo, ND, U.S.A.
Cereal Foods World 56:A64

Consumer acceptance will play a significant role in determining the future of extruded beans as a viable snack food in the United States. Pinto, navy and black beans were milled using a Fitz mill. Milled samples were extruded on a twin screw Wenger TX 52 extruder at 320 rpm. Raw bean flour and extrudates were characterized for total protein, total starch, resistant starch and crude fiber. Sensory evaluation was conducted by 40 adult panelists using a hedonic scale (dislike extremely (1) to like extremely (7)) to rate appearance, flavor, texture and overall acceptability. Texture was also determined using a texture analyzer. Expansion index was calculated. Total protein in extrudates ranged from 19.8% (pinto) to 21.7% (navy) and was significantly different among three beans. Total starch ranged from 39.8%–40.6% and was not significantly different. Resistant starch in extrudates was low; 0.5% (navy) to 1.00% (pinto) although resistant starch in raw bean flours averaged 37.9%. Crude fiber in flours ranged from 3.5% (pinto) to 4.1% (navy), and was not significantly degraded after extrusion. Results confirmed excellent expansion index of beans; exceeding 3 times the die diameter in all beans. Sensory results indicated that navy extrudates had the most acceptable appearance (6.1) while black bean had the lowest (3.4). Flavor acceptances ranged from 4.1 to 4.4 and were not significantly difference among beans. Texture of black beans was the least acceptable compared to pinto and navy extrudates. Overall acceptability ratings indicated that black bean extrudates were the least acceptable (4.0) while navy extrudates was the most acceptable (4.7). The presence of a ‘beany’ aftertaste and stickiness of samples on teeth was noted by some panelists. However, no attempt was made to evaluate ingredients that might reduce stickiness or provide flavor masking.