Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review

Cotacallapa-Sucapuca, Mario; Vega, Erika N.; Maieves, Helayne Aparecida; Berríos, José De J.; Morales, Patrícia; Fernández‐Ruiz, Virginia; Cámara, Montaña

doi:10.3390/foods10051096

Cited by 27 publications

(22 citation statements)

References 139 publications

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“…The increment in TDF and SDF content could be due to the releasing of gums and mucilages as a consequence of the extrusion conditions (temperature, moisture content, high pressure, screw speed, and cutting) [ 40 ]. In addition, the increase in the content of SDF in the extrudates could be attributed to the higher amounts of oligosaccharides, which resulted from the breakdown of the polysaccharides’ glycosidic bonds [ 6 ]. Moreover, gelatinization can occur during the extrusion process, and this physicochemical modification could also explain the increase in the SDF fraction [ 5 ].…”

Section: Resultsmentioning

confidence: 99%

“…Extrusion is a versatile, high-temperature–short-time technology that allows the production of fully cooked, low-moisture, and shelf-stable food products [ 1 , 2 ]. Nowadays, extrusion is one of the most interesting technological processes used by the food industry for the fabrication of a variety of food products since this technology is suitable for the development of value-added products, from pulses and other grains, including gluten-free snacks, with functional properties, high nutritional value, and attractive organoleptic characteristics [ 3 , 4 , 5 , 6 ]. This is relevant as snack-type products have currently become a significant part of the diet of many people around the world, particularly children, and these food products represent an excellent vehicle to improve consumer’s health.…”

Section: Introductionmentioning

confidence: 99%

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Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice

et al. 2022

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Extrusion cooking allows the development of value-added products from pulses, such as gluten-free snacks with added functional properties. The main objective of this study was to evaluate the changes induced by the extrusion process on the carbohydrate fraction (total carbohydrates, soluble sugars and oligosaccharides, dietary fiber, and arabinoxylans) of novel flour formulations based on chickpeas and rice enriched with different dietary fiber sources. Moreover, the influence of the addition of fiber-rich ingredients, such as Fibersol® and passion fruit, on the analyzed compounds was also evaluated. Sucrose was the main soluble sugar found in analyzed formulations, and raffinose was the prevalent oligosaccharide, followed by stachyose. The content of total α-galactosides tended to be higher after extrusion cooking. As a consequence of the extrusion treatment, the content of total and soluble dietary fiber was statistically increased in most of the analyzed samples. In general, no significant changes were observed in total arabinoxylan content as a consequence of the extrusion process, while the content of water-soluble arabinoxylans was significantly increased in extruded formulations. It was observed that the content of total available carbohydrates, stachyose, and water-soluble arabinoxylans were significantly influenced by the addition of passion fruit, Fibersol®, and both. The incorporation of these ingredients in gluten-free formulations based on chickpeas and rice allows one to obtain suitable functional formulations for the development of innovative, gluten-free, extruded snack-type products, which could be an interesting alternative for people with celiac disease.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice

et al. 2022

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“…Canada is also one of the largest producers of pulses and the percentage of people consuming pulses has increased from 6.2% to 13%, but it has not become part of mainstream diets [ 36 ]. Strategies to increase pulse consumption include introducing cereal and pulse combinations in meal options, and snack foods [ 37 ].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate

Gangola

Ramadoss

Jaiswal

et al. 2022

Foods

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The nutritional quality of common wheat-based foods can be improved by adding flours from whole pulses or their carbohydrate and protein constituents. Faba bean (Vicia faba L.) is a pulse with high protein concentration. In this study, prepared faba bean (FB) flours were added to wheat based baked crackers. Wheat cracker recipes were modified by substituting forty percent wheat flour with flours from whole faba bean, starch enriched flour (starch 60%), protein concentrate (protein 60%) or protein isolate (protein 90%). Baked crackers were ground into meal and analyzed for their macronutrient composition, starch characteristics and in vitro starch hydrolysis. Faba bean supplemented crackers had lower (p ≤ 0.001) total starch concentrations, but proportionally higher protein (16.8–43%), dietary fiber (6.7–12.1%), fat (4.8–7.1%) and resistant starch (3.2–6%) (p ≤ 0.001) than wheat crackers (protein: 16.2%, dietary fiber: 6.3%, fat: 4.2, resistant starch: 1.2%). The increased amylose, amylopectin B1- chain and fat concentration from faba bean flour and starch flour supplementation in cracker recipe contributed to increased resistant starch. Flours from whole faba bean, starch or protein fractions improved the nutritional properties and functional value of the wheat-based crackers. The analytical analysis describing protein, starch composition and structure and in vitro enzymatic hydrolysis advance understanding of factors that account for the in vivo benefits of faba bean flours added to crackers in human physiological functions as also previously shown for pasta. The findings can be used to guide development of improve nutritional quality of similar wheat-based food products.

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“…Many physical, chemical and textural changes take place in the extrusion process, such as starch gelatinization and degradation [ 14 ]. Readers are encouraged to refer to other comprehensive reviews to gain a better understanding of the effects of extrusion on structural and property alterations in different food macronutrients [ 15 , 16 ].…”

Section: Brief Introduction Of Extrusion Techniquementioning

confidence: 99%

Effects of Extrusion on Starch Molecular Degradation, Order–Disorder Structural Transition and Digestibility—A Review

Huang

Liu

et al. 2022

Foods

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Extrusion is a thermomechanical technology that has been widely used in the production of various starch-based foods and can transform raw materials into edible products with unique nutritional characteristics. Starch digestibility is a crucial nutritional factor that can largely determine the human postprandial glycemic response, and frequent consumption of foods with rapid starch digestibility is related to the occurrence of type 2 diabetes. The extrusion process involves starch degradation and order–disorder structural transition, which could result in large variance in starch digestibility in these foods depending on the raw material properties and processing conditions. It provides opportunities to modify starch digestibility by selecting a desirable combination of raw food materials and extrusion settings. This review firstly introduces the application of extrusion techniques in starch-based food production, while, more importantly, it discusses the effects of extrusion on the alteration of starch structures and consequentially starch digestibility in various foods. This review contains important information to generate a new generation of foods with slow starch digestibility by the extrusion technique.

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Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review

Cited by 27 publications

References 139 publications

Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice

Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice

Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate

Effects of Extrusion on Starch Molecular Degradation, Order–Disorder Structural Transition and Digestibility—A Review

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