Determining the impacts of extrusion conditions on extrudate characteristics of whole beans flours is critical to find the suitable types of beans to use for making direct expanded products. Whole bean flours of four different bean types, faba, lima, pinto, and red kidney, were extruded. The influence of barrel temperature (120, 140, and 160 °C), moisture content (17%, 21%, and 25%), and screw speed (150, 200, and 250 rpm) on process and product responses was studied with a corotating twin screw extruder. The barrel temperature, moisture content, screw speed, and variety of bean had significant influence on process and product responses, back pressure (MPa), torque (N·m), specific mechanical energy (kJ/kg), expansion ratio, water absorption index (g/g), and water solubility index (%) (P < 0.05). Faba bean extrudates had a significantly higher expansion ratio compared to other beans (lima, pinto, and red kidney beans) even though faba bean contained significantly higher protein and higher crude fiber contents (P < 0.05). PRACTICAL APPLICATION: The outputs of this research will be helpful to the food industry in the production of high nutrient-dense food products from whole beans by maintaining the expansion and texture of the products. The data should assist to choose the suitable types of whole bean flours and the optimum processing conditions for making direct expanded extruded products.

中文翻译：

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在挤压过程中，蚕豆全粉相对于利马、斑豆和红芸豆的全粉表现出独特的膨胀特性

确定挤出条件对全豆粉挤出特性的影响对于找到用于制造直接膨化产品的合适豆类类型至关重要。挤出四种不同豆类（蚕豆、利马、斑豆和红腰豆）的全豆粉。研究了机筒温度（120、140 和 160 °C）、水分含量（17%、21% 和 25%）和螺杆速度（150、200 和 250 rpm）对工艺和产品响应的影响。同向旋转双螺杆挤出机。机筒温度、水分含量、螺杆转速和豆种对工艺和产品响应、背压 (MPa)、扭矩 (N·m)、比机械能 (kJ/kg)、膨胀比、吸水率有显着影响指数 (g/g) 和水溶性指数 (%) (P < 0.05)。与其他豆类（利马豆、斑豆和红芸豆）相比，蚕豆挤出物具有显着更高的膨胀率，尽管蚕豆含有显着更高的蛋白质和更高的粗纤维含量（P < 0.05）。实际应用：本研究的成果将有助于食品工业通过保持产品的膨胀和质地，从全豆生产高营养密度食品。这些数据有助于选择合适的全豆粉类型和制造直接膨化挤出产品的最佳加工条件。这项研究的成果将有助于食品工业通过保持产品的膨胀和质地，从全豆生产高营养密度的食品。这些数据有助于选择合适的全豆粉类型和制造直接膨化挤出产品的最佳加工条件。这项研究的成果将有助于食品工业通过保持产品的膨胀和质地，从全豆生产高营养密度的食品。这些数据有助于选择合适的全豆粉类型和制造直接膨化挤出产品的最佳加工条件。