Extrusion and drying temperatures enhance sensory profile and iron bioavailability of dry bean pasta

Extrusion and drying temperatures enhance sensory profile and iron bioavailability of dry bean pasta

Bean flour is a highly nutritive, plant-based ingredient with the potential for great utility in many food products. Heat treated flours produced from commercial varieties of white kidney, yellow and black beans, were processed into pastas using high/low extrusion and drying temperatures. Bean pasta...

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Bibliographic Details
Main Authors: Sharon D. Hooper, Amber Bassett, Jason A. Wiesinger, Raymond P. Glahn, Karen A. Cichy
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Food Chemistry Advances
Subjects:
Extrusion
Dry bean
Pasta
Iron bioavailability
Gluten free
Sensory evaluation
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X23002435

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http://www.sciencedirect.com/science/article/pii/S2772753X23002435

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