Instrumental, sensory and microbiological evaluation of flavoured pinto bean [Phaseolus vulgaris] extrudates

TL;DRAbstract

Non-defatted and defatted flours of ground whole pinto bean (Phaseolus vulgaris) were extrusion-cooked in a Wenger TX-52 twin-screw extruder. After extrusion, nacho, ranch, barbecue and cheddar flavours were used for coating the puffed extrudates. Additional combinations of three different seasonings were blended with the non-defatted whole pinto bean flours before extrusion. Colour and texture were evaluated by instrumental analysis as well as by sensory panels. No significant differences were found among the coated puffs extruded from non-defatted and defatted flour in terms of crispness, taste and general acceptability. Cheddar and barbecue flavours were the most favourite ones. Microbiological evaluation indicated that all coated samples had aerobic counts higher than 100/g. The number of yeasts and molds was not above 100/g while coliform (MPN index per gram) for all samples was much lower than 100/g.

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