Effect of thermoplastic extrusion on the techno-functional characteristics of husked fava bean meal (#2101)

Authors

Quispe Santivañez, Grimaldo Wilfredo

Javier Ninahuaman, Henry Juan

Paucarchuco Soto, Joselin

Abstract

The Andean fava beans are of particular interest due to their nutritional properties, which, with the addition of thermoplastic extrusion, make them a sustainable techno-functional alternative. Since these effects are still underexplored, this article aims to analyze the effects of extrusion on the techno-functional characteristics of dehulled broad bean flour. To achieve this, physicochemical, color, and rheological analyses were conducted, comparing their means using Student's t-test. The results indicate that thermoplastic extrusion significantly reduces protein content (from 38.11±1.11 to 33.74±1.95) and dietary fiber (from 5.74±0.19 to 4.52±0.17), while ash (from 1.03±0.05 to 1.03±0.02) and fat (from 2.14±0.04 to 2.06±0.08) remained relatively constant. The color darkened slightly (from 95.10±0.06 to 83.5±0.09), with a reddish (from 0.057±0.01 to 3.81±0.08) and yellowish (from 6.57±0.79 to 23.58±0.06) tendency. The rheological behavior of broad bean flour showed a reduction in yield stress parameters (from 52.64±3.94 Pa to 21.97±1.94 Pa), consistency index (from 507.97±39.45 Pa·sⁿ to 359.82±29.65 Pa·sⁿ), elasticity (from 30,417.91±431.12 Pa to 23,969.48±319.48 Pa), viscosity (from 21,777.93±314.15 Pa to 15,679.52±214.56 Pa), damping (from 0.72±0.03 to 0.65±0.02), and pseudoplastic behavior (p<0.05)..