Characterization of Extruded Blends of Corn and Beans (Phaseolus Vulgaris) Cultivars: Peruano and Black-Querétaro under Different Extrusion Conditions

Figures & data

TABLE 1 Selected treatments for the extrusion of blends of corn combined with Peruano or black-Querétaro flours

Treatment	Peruano or b-Q flour (%)	Moisture (%)	Die temperature (°C)
1	25	23	110
2	25	23	135
3	25	25	110
4	25	25	135
5	50	23	110
6	50	23	135
7	50	25	110
8	50	25	135

b-Q: black-Querétaro.

TABLE 2 Significance of the main effects and their interactions for the physicochemical and functional measurements of extruded blends of corn and Peruano flours

Factors and interactions	L*	a*	b*	BS	WAI	WSI	OAC
A	+	+	+	+	NS	+	+
B	+	+	+	+	+	+	+
C	+	+	NS	+	+	NS	NS
AB	NS	NS	NS	+	+	NS	+
AC	+	+	+	+	NS	+	+
BC	+	+	+	+	+	NS	+
ABC	NS	+	NS	+	NS	+	+

A: percentage of Peruano flour; B: feed moisture; C: extrusion temperature;

BS: breaking strength; WAI: water absorption index; WSI: water solubility index; OAC: oil absorption capacity;

[+] indicate significant and [NS] no significant difference (p < 0.05), according to Duncan’s multiple range test.

FIGURE 1 Color parameters A: L*; B: a*; and C: b* of extruded blends of corn with Peruano and corn with black-Querétaro (b-Q) flours, under different treatment conditions; Error bars indicate the standard deviation of three replicates.

TABLE 3 Significance of the main effects and their interactions for the physicochemical and functional measurements of extruded blends of corn and black-Querétaro flours

Factors and interactions	L*	a*	b*	BS	WAI	WSI	OAC
A	+	+	+	+	+	+	NS
B	NS	+	+	+	+	+	+
C	+	+	+	+	+	NS	+
AB	+	+	NS	+	+	NS	+
AC	+	+	+	+	+	+	+
BC	+	+	+	+	+	NS	NS
ABC	+	+	+	+	+	+	NS

A: percentage of black-Querétaro flour; B: feed moisture; C: extrusion temperature;

BS: breaking strength; WAI: water absorption index; WSI: water solubility index; OAC: oil absorption capacity;

[+] indicate significant and [NS] no significant difference (p < 0.05), according to Duncan’s Multiple Range Test.

FIGURE 2 Breaking strength of extruded blends of corn with Peruano and corn with black-Querétaro (b-Querétaro) flours under different treatment conditions; error bars indicate the standard deviation of three replicates.

TABLE 4 Physicochemical and functional measurements of extruded blends of corn/Peruano and corn/black-Querétaro flours^a

	Corn/Peruano extrudates			Corn/black-Querétaro extrudates
	WAI^b	WSI^c	OAC^d	WAI	WSI	OAC
Treatment	(g/g)	(g/100 g)	(g oil/g)	(g/g)	(g/100 g)	(g oil/g)
1	4.33 ± 0.46	31.48 ± 0.35	1.29 ± 0.03	3.97 ± 0.18	30.47 ± 1.79	1.05 ± 0.02
2	5.59 ± 0.13	31.77 ± 0.69	0.81 ± 0.03	6.52 ± 0.55	32.53 ± 1.56	0.79 ± 0.06
3	4.12 ± 0.08	33.04 ± 0.00	1.37 ± 0.02	4.18 ± 0.02	32.61 ± 0.15	1.52 ± 0.08
4	4.81 ± 0.67	31.36 ± 0.72	1.30 ± 0.03	5.03 ± 0.07	34.48 ± 2.03	1.12 ± 0.27
5	4.09 ± 0.08	32.18 ± 0.84	1.24 ± 0.17	4.17 ± 0.01	34.25 ± 1.74	1.15 ± 0.01
6	5.26 ± 0.00	33.32 ± 0.24	1.17 ± 0.06	5.57 ± 0.36	31.32 ± 1.57	0.94 ± 0.04
7	4.45 ± 0.10	35.83 ± 0.84	0.99 ± 0.06	3.90 ± 0.12	36.85 ± 0.81	1.10 ± 0.01
8	4.71 ± 0.18	32.39 ± 0.75	1.27 ± 0.01	4.90 ± 0.05	31.59 ± 0.25	0.85 ± 0.05

^aEach value is expressed as means ± SD, with n = 3;

^bWater absorption index;

^cWater solubility index;

^dOil absorption capacity.

FIGURE 3 Micrographs of SEM for external (e) and internal (i) surfaces of extruded blends A: 25% Peruano, 23% moisture, 110°C; B: 25% Peruano, 23% moisture, 135°C; C: 50% Peruano, 25% moisture, 110ºC; D: 50% Peruano, 25% moisture, 135ºC; E: 50% black-Querétaro, 25% moisture, 110ºC; F: 50% black-Querétaro, 25% moisture, 135ºC.

FIGURE 4 XRD patterns of corn, Peruano, and black-Querétaro (b-Q) flours before extrusion (a.u.: arbitrary unit, +: starch).

FIGURE 5 XRD patterns of extruded blends of corn combined with Peruano (P) or black-Querétaro (b-Q) flours, with 23% moisture at the temperatures of A: 110°C; and B: 135°C (a.u.: arbitrary units; *glucose monohydrate).