ArticleJournal of food science2024
Mung bean protein enhances the expansion of corn starch during twin-screw extrusion.
Article in Journal of food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Bean Type Strongly Drives Specific Mechanical Energy and Distinguishes Extrudate Expansion During Extrusion Processing.Journal of food science · 2026Article
- Azodicarbonamide, Hydrogen Peroxide, and l-Ascorbic Acid Aid in the Modification of Protein Texture During High-Moisture Meat Analog Extrusion Processing.Journal of food science · 2025Article
- Buckwheat Starch Isolated From Varieties Grown in Washington State: A Qualitative Characterization.Journal of food science · 2025Article
- Mung bean protein enhances the expansion of corn starch during twin-screw extrusion.Journal of food science · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
This study examined the effects of the inclusion of mung bean protein (MBP) on the direct expansion characteristics of corn starch during twin-screw extrusion. Six blends of corn starch and MBP isolate (0%, 5%, 10%, 15%, 20%, and 25% w/w) were hydrated to three different moisture contents (MCs) (16%, 19%, and 21% w.b.). The blends were extruded using a twin-screw extruder at three screw speeds (SSs) (300, 400, and 500 rpm). The resulting extrudates were evaluated for their water solubility index, water absorption index, expansion ratio (ER), true density, unit density, and porosity. As the protein content increased, the porosity of the extrudates increased. The ER of all extrudates ranged from 2.90 to 5.46, with the largest ER observed at an SS of 400 rpm, an MC of 19%, and 25% MBP inclusion. The porosity of the extrudates ranged from 1.79% to 11.42%. SS and protein content had a significant impact (p < 0.05) on the porosity and ER of the extrudate. PRACTICAL APPLICATION: This work provides valuable information for the industry on utilizing mung bean protein in direct expanded corn starch-based extruded snacks. The information could be useful in the development of high-protein extruded snacks and breakfast cereals.
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