Abstract：
The presence of antinutrients and undesirable flavours in kidney bean flour poses challenges to consumer acceptance. Although extrusion can mitigate antinutrients to some extent, its impact on reducing beany flavour in bean flour remains underexplored. This study investigated the effects of injecting acetic acid or sodium carbonate solutions at three concentration levels (0.05, 0.1, 0.15 mol/L), in conjunction with three temperature profiles (40/60/80/80/90, 40/60/80/90/110, 50/70/90/110/130 °C) and two feed moisture levels (25, 30 %), on the removal of antinutrients (condensed tannins, trypsin inhibitor activity, phytic acid, raffinose family oligosaccharides) and reduction of volatile compounds that contribute to beany flavour in whole kidney bean flour. The results showed that all concentrations of acetic acid and sodium carbonate solutions effectively reduced condensed tannins compared to water, especially at 130 °C extrusion temperature. Introducing acetic acid and sodium carbonate solutions at a concentration of 0.15 mol/L led to 72 and 90 % reduction of total raffinose family oligosaccharide content, respectively, in contrast to the 17 % reduction observed with water alone. The incorporation of sodium carbonate solution reduced the total volatile compounds by 45-58 % as compared with water (23-33 %) and acetic acid (11-27 %). This reduction was primarily due to the reduction of aldehydes, alcohols, and aromatic hydrocarbons. These results indicate that injecting sodium carbonate solution during extrusion can effectively reduce antinutrients and beany flavour compounds in kidney bean flour.
摘要：
四季豆粉中抗营养素和不良风味的存在对消费者的接受提出了挑战。虽然挤压可以在一定程度上减轻抗营养素，其对降低豆粉中豆科风味的影响仍未得到充分探索。这项研究调查了在三个浓度水平（0.05，0.1，0.15mol/L）下注入乙酸或碳酸钠溶液的影响，结合三个温度曲线（40/60/80/80/90，40/60/80/90/110，50/70/90/110/130°C）和两个饲料湿度水平（25，30％），关于去除抗营养素(浓缩单宁，胰蛋白酶抑制剂活性，植酸,棉子糖家族低聚糖）和减少挥发性化合物，这些化合物有助于整个四季豆面粉中的豆科风味。结果表明，与水相比，所有浓度的乙酸和碳酸钠溶液均有效降低了浓缩单宁，特别是在130°C挤出温度下。以0.15mol/L的浓度引入乙酸和碳酸钠溶液导致棉子糖族寡糖总含量降低72％和90％，分别,与仅用水观察到的17％的减少相反。与水（23-33％）和乙酸（11-27％）相比，碳酸钠溶液的掺入使总挥发性化合物减少了45-58％。这种减少主要是由于醛的减少，酒精,和芳烃。这些结果表明，在挤压过程中注入碳酸钠溶液可以有效减少四季豆粉中的抗营养素和豆科风味化合物。
