Effect of extrusion process on antinutritional factors and protein and starch digestibility of lentil splits

Rathod, Rahul P.; Annapure, Uday S.

doi:10.1016/j.lwt.2015.10.028

Cited by 150 publications

(133 citation statements)

References 24 publications

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“…As these results differ from others previously mentioned in this review, it would be important to perform investigations aimed towards heat effects over chickpea TIs. Regarding soybeans and lentil, extrusion at high temperature appears to be enough to inactivate TIs, since dry extrusion temperatures of 150 °C inactivated up to 95% and more than 93% of the TI's, respectively (Žilić and others ; Rathod and Annapure ). Given these results, extrusion is a viable alternative for soybean products, like snacks, without the need to implement a previous inactivation step.…”

Section: Physical Processesmentioning

confidence: 99%

Inactivation Methods of Trypsin Inhibitor in Legumes: A Review

Avilés‐Gaxiola

Chuck‐Hernández

Saldivar

2017

Journal of Food Science

190

113

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Seed legumes have played a major role as a crop worldwide, being cultivated on about 12% to 15% of Earth's arable land; nevertheless, their use is limited by, among other things, the presence of several antinutritional factors (ANFsnaturally occurring metabolites that the plant produces to protect itself from pest attacks.) Trypsin inhibitors (TIs) are one of the most relevant ANFs because they reduce digestion and absorption of dietary proteins. Several methods have been developed in order to inactivate TIs, and of these, thermal treatments are the most commonly used. They cause loss of nutrients, affect functional properties, and require high amounts of energy. Given the above, new processes have emerged to improve the nutritional quality of legumes while trying to solve the problems caused by the use of thermal treatments. This review examines and discusses the methods developed by researchers to inactivate TI present in legumes and their effects over nutritional and functional properties.

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Section: Physical Processesmentioning

confidence: 99%

Inactivation Methods of Trypsin Inhibitor in Legumes: A Review

Avilés‐Gaxiola

Chuck‐Hernández

Saldivar

2017

Journal of Food Science

190

113

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“…A Central Composite Design (2 3 ) was employed (Montgomery, 2009;Rathod & Annapure, 2016), with three independent variables (Table 1), six axial points and three repetitions of the central point. The independent variables were: concentration of Spirulina sp.…”

Section: Experimental Design and Statistical Analysismentioning

confidence: 99%

“…Bulk density considers the expansion in all directions, which is very important evaluation in extruded snacks (Jeyakumari et al, 2016;Rathod & Annapure, 2016). Studies generally evaluate the influence of extrusion parameters and raw material composition on this property.…”

Section: Bulk Densitymentioning

confidence: 99%

“…According to Rathod & Annapure (2016) with increasing temperature, the starch becomes more cooked and more able to expand, however, an excessive temperature may cause weakening of the structure and fragmentation of starch molecules. Thus, it is assumed that at the temperatures used in the extruder zones, the starch degradation process was not occurred in high proportions and, therefore, the WAI did not decrease.…”

Section: Water Absorption Index and Water Solubility Indexmentioning

confidence: 99%

“…Although the effect of different protein sources on extrudates has been extensively investigated to increase the nutritional value of these products (Goes et al, 2015;Jozinović et al, 2016;Lazou & Krokida, 2010;Dnwulata et al, 2001b;Pastor-Cavada et al, 2011;Rathod & Annapure, 2016), little information is available on microalgae-added extruded snacks. Some studies using Spirulina on extrudates composition verified nutritional increase (Morsy et al, 2014;Joshi et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

et al. 2017

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Nowadays the demand for practical food like snacks increases worldwide, however the nutritional value in most these formulations is reduced. Due to its chemical composition with high protein concentration, the microalga Spirulina has been used on the production of enriched foods. The present study aimed to evaluate the effects of Spirulina sp. LEB 18 addition on snacks formulations and extrusion conditions on the physicochemical and structural properties of snacks. Protein concentration and physical properties such as expansion index, bulk density, hardness, water absorption index, water solubility index and color were determined. The results showed that the addition of Spirulina sp. LEB 18, temperature in the last zone of the extruder and feed moisture influenced the product responses. The increase in feed moisture increased the hardness, bulk density and water absorption index of the snacks. Higher concentrations of microalga produced snacks with higher protein content, total color difference (ΔE) and compact structure. The addition of 2.6% Spirulina produced snacks with up to 11.3% protein and with adequate physical and structural properties for consumption. Thus, snacks containing Spirulina are an alternative to the demand for healthy food of practical consumption.Keywords: extrusion; microalga; microstructure; nutrition; snack.Practical Application: Snacks added of Spirulina can be developed with adequate physical and microstructural properties.

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