Application of Extrusion-Cooking for Processing of White and Red Bean to Create Specific Functional Properties

Extrusion-cooking, as a modern and versatile processing method, may be applied to create the properties of food ingredients active components, especially beans legumes. Two varieties bean (red Toska white Aura) were extruded with twin-screw extruder under various conditions (water dosing 0.8–2.4 l h−1, screw speed 300–700 rpm). Physical (energy consumption, expansion ratio, water absorption solubility, viscosity, texture, color) chemical characteristics (protein, fiber, reducing sugars, total phenols, anthocyanins, flavonoids, antioxidant activity power) evaluated. Regardless cultivar, energy consumption significantly increased for about 60% increase, at same time, greater addition reduced by 30%. The physical texture connected both varieties. Chemical composition nutritional different red bean, phenols anthocyanins levels higher in extrudates; significant effects extrusion variable found most characteristics. Nevertheless, knowledge effect treatment on tested allows select achieve ready-to-eat extrudates or functional additives specific features.