Author/Authors :
M، Atienzo-Lazos نويسنده Instituto Tecnol?gico de Durango, Posgrado en Ingenier?a Bioqu?mica. Blvd. Felipe Pescador 1830 Ote. Durango, Dgo., C.P. 34080, Mexico , , E، Delgado نويسنده Instituto Tecnol?gico de Durango, Posgrado en Ingenier?a Bioqu?mica. Blvd. Felipe Pescador 1830 Ote. Durango, Dgo., C.P. 34080, Mexico , , A، Ochoa-Mart?nez نويسنده Instituto Tecnologico de Durango, Posgrado en Ingenieria Bioquimica. Blvd. Felipe Pescador 1830 Ote. Durango, Dgo., C.P. 34080, Mexico , , E، Aguilar-Palazuelos نويسنده Centro de Estudios Avanzados, Unidad Querétaro, Real de Juriquilla, Querétaro, Qro., Mexico. , , BF، Mart?nez نويسنده Centro de Estudios Avanzados, Unidad Querétaro, Real de Juriquilla, Querétaro, Qro., Mexico , , B، Ramirez-Wong نويسنده Universidad de Sonora, Departamento de Investigaci?n y Posgrado en Alimentos, Hermosillo Sonora, Mexico , , A، Gallegos-Infante نويسنده Instituto Tecnol?gico de Durango, Posgrado en Ingenier?a Bioqu?mica. Blvd. Felipe Pescador 1830 Ote. Durango, Dgo., C.P. 34080, Mexico , , H، Medrano-Roldan نويسنده Instituto Tecnol?gico de Durango, Posgrado en Ingenier?a Bioqu?mica. Blvd. Felipe Pescador 1830 Ote. Durango, Dgo., C.P. 34080, Mexico , , A، Solis-Soto نويسنده Instituto Tecnol?gico de Durango, Posgrado en Ingenier?a Bioqu?mica. Blvd. Felipe Pescador 1830 Ote. Durango, Dgo., C.P. 34080, Mexico ,
Abstract :
Beans have high protein content. Bean and corn flours can complement each other with essential amino acids. There has been little research on the production of snacks or extruded feed with bean–corn composite flours. The aim of this study was to obtain a bean–corn snack with high protein content for low-income families in the world. Bean–corn composite flours (60/40) were extruded. The effect of temperature and moisture during extrusion on the end quality of the product was analyzed. The expansion index, apparent density, water solubility index, water absorption index and the initial viscosity were measured and were significantly (p < 0.05) higher when bean–corn flour was extruded in high temperature and low moisture conditions. The best bean–corn extrudates was obtained in extrusion conditions of 190 ?C and 14.5% moisture. The results show that bean proteins can be complemented by corn proteins to obtain highly valuable protein flour. Extrusion is an alternative processing method for obtaining extruded products with high protein content for human or animal consumption.
