Effects of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on the physical and nutritional properties of extruded products based on whole corn and brown rice

Pastor-Cavada, Elena; Drago, Silvina Rosa; González, Rolando J.; Juan, Rocío; Pastor, J.; Alaiz, Manuel; Vioque, Javier

doi:10.1016/j.foodchem.2011.03.126

Cited by 72 publications

(56 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Addition of the common bean flour to corn starch-based extruded snacks also decreased expansion of obtained products (Anton et al, 2009). Furthermore, Pastor-Cavada et al (2011) observed that the addition of legumes produces a decrease of expansion in both rice-and corn-containing samples. Many other authors observed that with replacement of corn grits with other ingredients, which have higher content of fiber and protein, caused the reduction of expansion rate (Ainsworth et al, 2007;Brnčić et al, 2008;Jozinović et al, 2012;Sacchetti et al, 2004;Veronica et al, 2006).…”

Section: Expansion Ratiomentioning

confidence: 85%

“…During extrusion cooking, the raw materials undergo many chemical and structural transformations, such as starch gelatinization, protein denaturation, complex formation between amylose and lipids, and degradation reactions of vitamins, pigments, (Ilo and Berghofer, 1999). Since corn grits is a major ingredient for extruded foods, such as ready-to-eat breakfast cereals and snack (Gujral et al, 2001), nowadays there is a need to improve the nutritional value of this kind of food, particularly because cereal-based snack products are often consumed by children (Pastor-Cavada et al, 2011). The effect of addition of various type of grains, legumes and other ingredients to corn grits on properties of extrudates has been studied extensively (Ainsworth et al, 2007;Delgado-Licon et al, 2009;Karkle et al, 2012;Lazou and Krokida, 2010;Nascimento et al, 2012;Onwulata and Konstance, 2006;Semasaka et al, 2010;Wang and Ryu, 2013a;Wu et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of spelt flour addition on properties of extruded products based on corn grits

Jozinović

Šubarić

Ačkar

et al. 2016

Journal of Food Engineering

View full text Add to dashboard Cite

Section: Expansion Ratiomentioning

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Influence of spelt flour addition on properties of extruded products based on corn grits

Jozinović

Šubarić

Ačkar

et al. 2016

Journal of Food Engineering

View full text Add to dashboard Cite

“…When dietary fiber is added to starchy products causes the rupture of cell walls and prevents air bubbles from expanding. This phenomenon leads to an increase in density (Sacchetti et al 2004;Obatolu et al 2006;Anton et al 2009;Pastor-Cavada et al 2011).…”

Section: Apparent Density-porositymentioning

confidence: 99%

‘The effect of inulin addition on structural and textural properties of extruded products under several extrusion conditions’

2015

View full text Add to dashboard Cite

The growing consumer demand for healthy snacks has turned the interest of industry and research in the development of new ready-to-eat products, enriched with dietary fibers. Inulin is a soluble fiber with a neutral taste that promotes the good function of the intestine. Rice flour extrudates were produced under various extrusion temperatures, screw speeds, feed moisture concentrations and inulin replacement levels. The objective of this study was to investigate the effect of the material characteristics and the extrusion conditions on the structural and textural properties of the extrudates. Simple mathematical models were used for properties correlation with process conditions and through regression analysis it was revealed that there is a significant effect of extrusion temperature, screw speed, feed moisture content and inulin concentration on the final properties. Both density and maximum stress increased when moisture content and inulin concentration increased, while they decreased when extrusion temperature and screw speed increased. These results were also strengthened by scanning electron microscopy. The highest expansion ratio was presented when decreasing all process conditions apart from screw speed.

show abstract

“…The solutions were sealed in a tube under nitrogen and incubated in an oven at 110°C for 24 h (Pastorcavada et al, 2011). After derivatization with diethyl ethoxymethylenemalonate, the amino acids were determined using high-performance liquid chromatography (HPLC) with DL-α-aminobutyric acid as an internal standard (Alaiz et al, 1992).…”

Section: Amino Acid Analysismentioning

confidence: 99%

Nutritional, physical and sensory properties of extruded products from high-amylose corn grits

Liu

Zhong

et al. 2017

Emir J Food Agric

View full text Add to dashboard Cite

To investigate the applicability of high-amylose corn grits (HACG) to the process for extruded products, a single screw extruder was used to produce extrudates under feed rate of 220 g/min, barrel temperature of 120°C, and screw rotational speed of 150 rpm. The nutritional, physical and sensory properties were investigated in the HACG extrudate and normal corn grits (NCG) extrudate acting as control. The results indicated that the HACG extrudate had higher (P≤ 0.05) protein (7.07%), fiber (5.41%), lipid (1.48%), ash (0.76%), resistant starch (2.89%), zein (4.65%), calcium (22.34 mg/kg), magnesium (718.63 mg/kg), iron (19.47 mg/kg), zinc (22.73 mg/kg) contents and 16 of 17 types of amino acids compared to the NCG extrudate. In regards to physical properties, the bulk density (BD), radial expansion index (REI) and water solubility index (WSI) values of the HACG extrudate, which were 57.94 mg/ml, 45.47 and 43.25, respectively, were significantly lower (P≤ 0.05) than those of the NCG extrudate. However, the HACG extrudate had a higher special length (SL), indicating a higher axial expansion, water absorption index (WAI), frangibility and cohesiveness (7.34 cm/g, 3.69, 68.79 and 0.32, respectively), and a more sponge-like structure. A sensory analysis indicated that the HACG extrudate had higher values for frangibility, cohesiveness, chewiness and overall taste with a lower coarseness and adhesiveness (to teeth).

show abstract

Effects of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on the physical and nutritional properties of extruded products based on whole corn and brown rice

Cited by 72 publications

References 49 publications

Influence of spelt flour addition on properties of extruded products based on corn grits

Influence of spelt flour addition on properties of extruded products based on corn grits

‘The effect of inulin addition on structural and textural properties of extruded products under several extrusion conditions’

Nutritional, physical and sensory properties of extruded products from high-amylose corn grits

Contact Info

Product

Resources

About