Date of this Version
Wang, H. (2013). Studies on Phaseolus Vulgaris L. var. Great Northern Bean for Utilization in Food Processing. MS Thesis, University of Nebraska-Lincoln
Dry bean is an underutilized crop with remarkable nutritional quality. Utilization of dry beans, in the food industry, would considerably improve the nutritional intake in the population. In addition, being a readily available commodity all over the world, dry beans could make a huge economic impact on farmers and rural communities, where they are grown. To improve the use of dry beans by the food industry, much research needs to be done in order to fulfill the current limited knowledge of the functionalities of bean components and bean related product processing technologies. This research covers two critical areas with gaps in current knowledge in chemistry and functionality of dry-edible beans. The first study aimed at investigating starch isolated from five selected bean cultivars. Starch properties varied in thermal and rheological properties, based on the source/cultivar. The second study investigated dry-bean incorporation in to instant noodles, in an attempt to improve the product nutritional quality. Instant noodles were produced with selected levels of flour substitution with Great Northern bean powder. Wheat flour could be replaced, up to 25% (w/w), with Great Northern bean powder, under pilot-scale processing conditions, to obtain instant noodles with improved nutritional value, without compromising product quality. Replacing a portion of wheat flour with Great Northern bean powder significantly increased protein and fiber contents of instant noodles.
Advisor: Wajira S. Ratnayake