Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta

Abstract

Corn-broad bean spaghetti type pasta was made with a corn/broad bean flour blend in a 70:30 ratio, through an extrusion-cooking process (Brabender 10 DN single-screw extruder with a 3:1 compression ratio). The effect of temperature (T = 80, 90 and 100 °C) and moisture (M = 28%, 31% and 34%) on the extrusion responses (specific consumption of mechanical energy and pressure) and the quality of this pasta-like product (expansion, cooking-related losses, water absorption, firmness and stickiness) was assessed. The structural changes of starch were studied by means of DSC and XRD. The extrusion-cooking process, at M = 28% and T = 100 °C, is appropriate to obtain corn-broad bean spaghetti-type pasta with high protein and dietary fibre content and adequate quality. The cooking characteristics and resistance to overcooking depended on the degree of gelatinisation and formation of amylose–lipid complexes. The critical gelatinisation point was 46.55%; beyond that point, the quality of the product declines.