The Characteristics of Extruded Faba Beans (Vicia faba L.)

1. Ai, Y., Cichy, K. A., Harte, J. B., Kelly, J. D. & Ng, P. K.W. (2016) Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders, Food Chemistry. 211, 538-545 DOI: 10.1016/j.foodchem.2016.05.095.10.1016/j.foodchem.2016.05.095Search in Google Scholar

2. Amerayo, Y., Gonzalez, R., Drago, S., Torres, R., & De Greef, D. (2011). Extrusion condition and zea mays endosperm affecting gluten-free spaghetti quality. Journal of Food Science & Technology. 46(11), 2321–2328. DOI: 10.1111/j.1365-2621.2011.02752.x.10.1111/j.1365-2621.2011.02752.xSearch in Google Scholar

3. Areas, J.A.G., Rocha-Olivieri, C.M. & Marques, M.R. (2016), Extrusion Cooking: Chemical and Nutritional Changes In: Caballero B., Finglas P. M. &Toldra F. (Eds.) Encyclopedia of Food and Health (pp. 569-575), Waltham, Academic Press is an imprint of Elsevier.10.1016/B978-0-12-384947-2.00266-XSearch in Google Scholar

4. Azaza, M. S., Wassim, K., Mensi, F., Abdelmouleh, A., Brini, B., & Kraiem, M. (2009). Evaluation of faba beans (Viciafaba L. var. minuta) as a replacement for soybean meal in practical diets of juvenile Nile tilapia Oreochromismiloticus. Aquaculture. 287, 174–179. DOI: 10.1016/j.aquaculture.2008.10.007.10.1016/j.aquaculture.2008.10.007Search in Google Scholar

5. Brennan, C., Brennan, M., Derbyshire, E., & Tiwari, B. K. (2011). Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods. Trends in Food Science & Technology, 22, 570–575. DOI: 10.1016/j.tifs.2011.05.007.10.1016/j.tifs.2011.05.007Search in Google Scholar

6. Bruneel, Ch., Pareyt, B., Brijs, K., & Delcour, J. (2010). The impact of the protein network on the pasting and cooking properties of dry pasta products. Food Chemistry. 120, 371–378. DOI: 10.1016/j.foodchem.2009.09.069.10.1016/j.foodchem.2009.09.069Search in Google Scholar

7. Chillo, S., Laverse, J., Falcone, P. M., & Del Nobile, M. A. (2008). Quality of spaghetti in base amaranthus whole meal flour added with quinoa, broad bean and chick pea. Journal of Food Engineering. 84, 101–107. DOI: 10.1016/j.jfoodeng.2007.04.022.10.1016/j.jfoodeng.2007.04.022Search in Google Scholar

8. Crepon, K., (2006). Nutritional value of legumes (pea and faba bean) and economics of their use. In: Garnsworthy, P.C., Wiseman, J. (Eds.), Recent Advances in Animal Nutrition (pp. 332–366). Nottingham, UK: Nottingham University Press.Search in Google Scholar

9. Deshpande, S. S., Sathe, S. K., & Salunkhe, D. K. (1984). Interrelationships between certain physical and chemical properties of dry bean (Phaseolus vulgaris L.). Plant Foods for Human Nutrition. 34, 53–65. DOI: 10.1007/BF01095072.10.1007/BF01095072Search in Google Scholar

10. Duc, G., Marget, P., Esnault, R., Le Guen, J., & Bastianelli, D., (1999). Genetic variabiliy for feeding value of faba bean seeds (Vicia faba): comparative chemical composition of isogenics involving zero-tannin and zero-vicine genes. Journal of Agricultural Science. 133, 185–196. DOI: 10.1017/S0021859699006905.10.1017/S0021859699006905Search in Google Scholar

11. Gatel, F., (1994). Protein quality of legume seeds for non-ruminant animals: a literature review. Animal Feed Science and Technology. 45, 317–348. DOI: 10.1016/0377-8401(94)90036-1.10.1016/0377-8401(94)90036-1Search in Google Scholar

12. Giménez, A., Drago, S., De Gree, F. D., Gonzalez, R., Lobo, M., & Sammán, N. (2012). Rheological, functional and nutritional properties of wheat/broad bean (Vicia faba) flour blend for pasta formulation. Food Chemistry. 134 (1), 200–206. DOI: 10.1016/j.foodchem.2012.02.093.10.1016/j.foodchem.2012.02.093Search in Google Scholar

13. Giménez, M., González, R. J., Wagner, J., Torres, R., Lobo, M. O.,& Samman, N. C. (2013). N C Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta. Food Chemistry. 136 (2) 538-545. DOI: 10.1016/j.foodchem.2012.08.068.10.1016/j.foodchem.2012.08.068Search in Google Scholar

14. Haciseferogullari, H., Gezee, Y., Bahtiyarca, H., & Menges, O. (2003). Determination of some chemical and physical properties of Sakız faba bean (Vicia faba L. Var. major). Journal of Food Engineering. 60, 475–479. DOI: 10.1016/S0260-8774(03)00075-X.10.1016/S0260-8774(03)00075-XSearch in Google Scholar

15. Macarulla, M. T., Medina, C., De Diego, M. A., Chavarri, M., Zulet, A. M., Martınez, J. A., Noel-Suberville, C., Higueret, P., & Portillo, M. P., (2001). Effects of the whole seed and a protein isolate of faba bean (Vicia faba) on the cholesterol metabolism of hyper-cholesterolaemic rats. British Journal of Nutrition. 85, 607–614. DOI: 10.1079/BJN2000330.10.1079/BJN2000330Search in Google Scholar

16. Marti, A., Pagani, M., & Seetharaman, K. (2011). Understanding starch organisation in gluten-free pasta from rice flour. Carbohydrate Polymers. 84, 1069–1074. DOI: 10.1016/j.carbpol.2010.12.070.10.1016/j.carbpol.2010.12.070Search in Google Scholar

17. Marti, A., Seetharaman, K., & Pagani, M. (2010). Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking. Journal of Cereal Science. 52, 404–409. DOI: 10.1016/j.jcs.2010.07.002.10.1016/j.jcs.2010.07.002Search in Google Scholar

18. Martin-Cabrejas, M. A., Esteban, R. M., Perez, P., Maina, G., & Waldron, K. W. (1997). Changes in physicochemical properties of dry beans (Phaseolus vulgaris L.) during long-term storage. Journal of Agricultural and Food Chemistry. 45, 3223–3227. DOI: 10.1021/jf970069z.10.1021/jf970069zSearch in Google Scholar

19. Moscicki, L. (2011). Extrusion-Cooking Techniques. Boschstr. 12, 69469 Weinheim, Germany, WILEY-VCH Verlag & Co. KGaA.10.1002/9783527634088Search in Google Scholar

20. Nalle, C.L., Ravindran, V., & Ravindran, G. (2010). Nutritional value of faba beans (Viciafaba L.) for broilers: Apparent metabolisable energy, ileal amino acid digestibility and production performance. Animal Feed Science and Technology. 156 (3-4), 104-111. DOI: 10.1016/j.anifeedsci.2010.01.010.10.1016/j.anifeedsci.2010.01.010Search in Google Scholar

21. Nasar-Abbas, S. M., Plummer, J., Siddique, K. H, M, White P., Harris, D., & Dods, K. (2008). Cooking quality of faba bean after storage at high temperature and the role of lignins and other phenolics in bean hardening. LWT - Food Science and Technology. 41 (7), 1260-1267. DOI: http://dx.doi.org/10.1016/j.lwt.2007.07.017.Search in Google Scholar

22. Petitot, M., Boyer, L., Minier, Ch., & Micard, V. (2010). Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation. Food Research International. 43, 634–641. DOI: 10.1016/j.foodres.2009.07.020.10.1016/j.foodres.2009.07.020Search in Google Scholar

23. Sirirat, S., Charutigon, Ch., & Rungsardthong, V. (2005). Preparation of Vermicelli by direct extrusion. The Journal of KMITNB. 15, 39–45.Search in Google Scholar

24. Smith, J., & Hardacre, A. (2011). Development of an extruded snack product from the legume Viciafaba minor. 11th International Congress on Engineering and Food (ICEF11). Procedia Food Science. 1, 1573–1580. DOI:10.1016/j.profoo.2011.09.233.10.1016/j.profoo.2011.09.233Search in Google Scholar

25. Singh, S., Gamlath, S., & Wakeling, L. (2007). Nutritional aspects of food extrusion: A review. International Journal of Food Sciences and Technology, 42, 916–929. DOI: 10.1111/j.1365-2621.2006.01309.x.10.1111/j.1365-2621.2006.01309.xSearch in Google Scholar

26. Sarawong, C., Schoenlechner, R., Sekiguchi, K. Berghofer, E. & Ng, P. K W. (2014) Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour. Food Chemistry, 143, 33-39. DOI: 10.1016/j.foodchem.2013.07.081.10.1016/j.foodchem.2013.07.081Search in Google Scholar

27. Wang, N., Bhirud, P. R., Sosulski, F. W., & Tyler, R. T. (1999). Pasta-like product from pea flour by twin-screw extrusion. Journal of Food Science. 64(4), 671–678. DOI: 10.1111/j.1365-2621.1999.tb15108.x.10.1111/j.1365-2621.1999.tb15108.xSearch in Google Scholar

28. Yousif, A. M., & Deeth, H. C. (2003). Effect of storage time and conditions on the cotyledon cell wall of the adzuki bean (Vigna angularis). Food Chemistry. 81, 169–174. DOI: 10.1016/S0308-8146(02)00409-0.10.1016/S0308-8146(02)00409-0Search in Google Scholar