Use Of Extrusion Technology To Overcome Undesirable Properties Of Hard-to-cook Dry Beans (phaseolus Vulgaris L.)

The objective of this work was to study the effects of extrusion cooking on improving the functional and nutritive properties of dry beans that had been stored at 23 ±3°C and 65 ±5% relative humidity for 12 months. After storage, the bean cooking time increased 4.5-fold, while texture and flavor deteriorated in quality. Water absorption, water solubility, and emulsifying capacity were the same for the extrusion cooked beans, before and after storage. Paste viscosity was slightly higher for the beans extruded shortly after harvest. Protein nutritive value of the freshly harvested beans was totally preserved in the stored beans submitted to extrusion cooking. Extruded mixed flours (1:3 w/w) of freshly harvested beans and rice or stored beans and rice, respectively, improved significantly in their water absorption capacity, viscosity of paste at 25, 90, and 50°C, and nutritive value, but decreased in water solubility index and in emulsifying capacity, in relation to extruded flours of beans alone. © 1995 American Chemical Society.4392487249

Effect Of Enzymatic Clarifier Complexes Clarex And Cec1-ctaa On The Quality Of Banana Juice [efeito Dos Complexos Enzimáticos Clarificantes Clarex E Cec1-ctaa Sobre A Qualidade Do Suco De Banana]

The effect of the clarifier enzymatic complexes Clarex and CEC1-CTAA, used in the proportion 0.03% v/w in industrialized banana (Musa cavendishii) pulp, at the conditions of gentle hydrolysis 40 degree Celsius, 15 minutes, was observed to determine the quality here represented by indicators such as yield, viscosity, Brix, pH, centesimal composition, counts of moulds and yeasts and of mesophilics, and sensorial properties of color, aroma, flavor and body by both clarified banana juices. The juice clarified by Clarex was significantly (p < 0.01) more yellow, less grey, less opaque and less viscous than that obtained with CEC1-CTAA. There was no significant difference between the means of aroma of fresh banana and flavor in these juices. Furthermore, the values obtained for flavor for both juices were judged good (6.72 and 6.05 for the juices clarified with Clarex and CEC1- CTAA, respectively), because they were up the middle of the scale (from O to 10).345849854(1995) Official Methods of Analysis. 16.ed., pp. 41-42. , Arlington, Virginia, ch.17, ch.37. 23pMinistério da Saúde. Secretaria de Vigilância Sanitária. Portaria no 451, de 19 de setembro de 1997. Aprova o Regulamento Técnico de Princípios Gerais para o Estabelecimento de Critérios e Padrões Microbiológicos para Alimentos (1997) Diário Oficial da República Federativa do Brasil, (182), p. 21007. , Brasília, Seção 1Costa, I.L., A produção de frutas tropicais na Bahia (1996) Agroanalysis, 16 (2), pp. 22-25De Martin, Z., Bleinroth, E.W., Marsaioli Junior, A., Industrialização da banana (1972) Boletim do ITAL, 32, pp. 39-69Dupaigne, P., A propos de l'extraction d'un jus de banane, en vue de la production de la bière de banana (1974) Fruits, 29 (12), pp. 821-822Franco, (1982) Nutrição. 6.ed., p. 138. , Rio de Janeiro: AtheneuGarcia, R., Rolz, C., Reological properties of some tropical fruits products and their enzimic clarification (1974) Proceedings, 2, pp. 18-26. , INTERNATIONAL CONGRESS FOOD SCIENCE AND TECHNOLOGY, 4., 1974, Guatemala City. Guatemala City: ICAITIGous, F., Wyk, P.J., McGill, A.E.J., The use of commercial enzymes in the processing of bananas (1987) Lebensmittel - Wissenschaft und Technologie, 20, pp. 229-232Sfntese estatística: Produção anual das lavouras e área (1996) Agroantlysis, 15 (7), pp. 36-37. , Rio de JaneiroJaleel, S.A., Basappa, S.C., Ramesh, A., Sreekantiah, K.R., Developmental studies on enzymatic processing of banana (Musa cavendishii). II. Pilot scale investigations (1979) Indian Food Packer, 33 (1), pp. 10-14Jaleel, S.A., Basappa, S.C., Sreekantiah, K.R., Developmental studies on certain aspects of enzymic processing of banana (Musa cavendishii). I. Laboratory investigations (1978) Indian Food Packer, 32 (2), pp. 17-20Munyanganizi, B., Coppens, R., Étude comparative de deux procédés d'extraction du jus de banane appliqués à deux variétés différentes (1976) Industries Alimentaires et Agricoles, 93, pp. 707-711Munyanganizi, T., Coppens, R., Extraction of banana juice (1974) Industries Alimentaires et Agricoles, 91 (3), pp. 185-191Pheentaveerat, A., Anprung, P., Effect of pectinases, cellulases and amylases on production of banana juice (1993) Food, 23 (3), pp. 188-196Sims, C.A., Bates, R.P., Challenges to processing tropical fruit juices: Banana as an example (1994) Proceedings of the Florida State Horticultural Society, 107, pp. 315-319Splittstoesser, D.F., Mundt, O., Fruits and vegetables (1984) Compendium of Methods for the Microbiological Examination of Foods, pp. 636-643. , SPECK, M.L. (Ed.). Washington: American Public Health Association, ch.46Sreekantiah, K.R., Nature and application of pectinases with special reference to fruit and vegetable processing industry (1975) Indian Food Packer, 29 (4), pp. 22-36Tocchini, R.P., Lara, J.C.C., Industrialização de suco de banana simples e concentrado (1977) Boletim do ITAL, 51, pp. 93-112Víquez, F., Lastreto, C., Cooke, R.D., A study of the production of clarified banana juice using pectinolytic enzymes (1981) Journal of Food Technology, 16, pp. 115-125Yu, T.H., Wu, C.M., Production of clarified banana juice using pectinolytic enzymes (1987) Food Science, 14 (3), pp. 154-16