Effect of thermoplastic extrusion on the technofunctional characteristics of husked fava bean meal

Wilfredo Quispe Santivañez G.; Juan Javier-Ninahuaman H.; Paucarchuo Soto J. · Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology (2025) · DOI: 10.18687/laccei2025.1.1.2101

Resumen

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)..

Instituciones: Universidad Nacional Autónoma Altoandina de Tarma