FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




The content of inositol phosphates in dry and extruded bean seeds (Phaseolus vulgaris L.)


In the paper, the content of inositol tris-, tetrakis-, pentakis-, and hexakisphosphate in dry seeds of five bean (Phaseolus vulgaris L.) cultivars was determined, and the effect of extrusion parameters on the content of those compounds was defined. IP3 was not detected in dry bean seeds yet IP6 was a dominant form in them. The extrusion process caused IP6 to hydrolyze and the other phosphates to increase in their amounts. The lowest increase in the contents of IP3, IP4, and IP5 and the lowest losses in the IP6 content were found in the extrudates produced at an initial humidity of the raw material amounting to 20% and at a temperature of 120°C, and the highest losses in the IP6 content – at 14% of humidity, and at a temperature of 180°C.


bean, extrusion, inositol phosphates