Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks

Abstract

Legumes are not valued by all consumers, mostly due to the prolonged soaking and cooking process they require. This problem could be solved by preparing legume-based ready-to-eat snacks. In this study, the effect of two different dies (circular and star-shaped, with cross-sections of 19.6 and 35.9 mm2, respectively) on the physico-chemical properties, anti-nutritional compounds, and sensory features of extruded breakfast snacks was determined. Extruded products were obtained from 100% legume flours of red lentil, faba bean, brown pea, and common bean. The extrusion-cooking conditions were 2.5 g/s feed rate; 160 ± 1 °C die temperature; 16 ± 1 g/100 g feed moisture, and 230 rpm screw speed. Star-shaped extrudates showed a lower expansion ratio, degree of starch gelatinization, and water solubility index, as well as higher bulk density, hardness, crunchiness, and lightness (L*) values. The oligosaccharides showed non univocal variations by changing the die, whereas phytates did not vary at all. The extrudates from lentil flour (richer in fiber) were the least preferred by sensory panelists, due to their hard texture. However, the spherical extrudates were preferred over the star-shaped product. These results emphasize the possibility of improving the physico-chemical and sensory properties of legume extrudates by selecting a proper die.

The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality

“…Instead, RFOs were detected both in NL and ECL pizzas. With the exception of stachyose, which was the most abundant oligosaccharide-as observed in previous works [66]-no significant differences were observed between the NL and ECL pizzas. The amount of stachyose, instead, was minor in the ECL compared to the NL, pizza, due to the thermal effect known to reduce these compounds.…”

“…The raffinose family, oligosaccharides (RFOs), or α-galactosides, were also determined (Table 5), because these undigestible oligosaccharides are usually found in legumes, including lentils [66]. RFOs include raffinose, verbascose, and stachyose, and are mostly considered as antinutrients, causing flatulence and intestinal discomfort [67].…”

In Vitro Bioaccessibility of Bioactive Compounds from Rosehip-Enriched Corn Extrudates

“…The extrusion cooking technique is a multifunctional process where the raw materials are subjected to different parameters such as temperature, pressure, and shear forces with paramount impact on the biochemical extrudates’ composition, together with protein denaturation, starch degradation, and the Maillard reaction [ 19 ]. Barrel temperatures (T 1 and T 2 ), melt pressure (P), water loss (WL), and specific mechanical energy (SME) are the main parameters of the extrusion process.…”

Application Prospect of Protein-Glutaminase in the Development of Plant-Based Protein Foods

“…Industrial extraction techniques for plant-based proteins include alkaline extraction, precipitation at the isoelectric point, and harsh spray drying, which lead to protein denaturation and aggregation, resulting in a decrease in emulsifying and foaming stability [21]. Plant-based proteins also contain anti-nutritional compounds with a strong off-taste and tend to have inferior functionality compared to animal-based proteins since they are more difficult to process and more susceptible to extrinsic factors including temperature, pH, and ionic strength [22]. Additionally, some plant-based proteins with a variety of allergens may have a limited scope of utilization [23].…”