Effect of extrusion cooking on some functional properties of faba bean (Vicia faba L.)

Changes in the functional properties of faba bean (Vicia faba L.) flour upon extrusion cooking at variable extrusion temperatures (75, 80 and 85 degreesC) and feed moistures (17, 20 and 23%) were evaluated. Water absorption capacity was markedly stimulated in all extrudates, but most significantly and remarkably in the flour extruded at 75 degreesC with 20% moisture content, fat absorption capacity was reduced in flour extruded with 20% and 23% moisture contents. Extrusion reduced emulsification capacity and foam capacity drastically, whilst foam stability was slightly affected.