Frost‐affected lentil (<i>Lens culinaris</i> M.) compositional changes through extrusion: Potential application for the food industry

Portman, Drew; Dolgow, Carl; Maharjan, Pankaj; Cork, Stephen; Blanchard, Christopher L.; Naiker, Mani; Panozzo, Joe

doi:10.1002/cche.10296

Cited by 10 publications

(7 citation statements)

References 40 publications

(49 reference statements)

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“…Although there is not a recommended daily intake of galactosides, the consumption of up to 3 g/day of galactosides can provide health effects without provoking flatulence discomfort [ 32 ]; then, considering one serving of 40 g, the snacks elaborated can supply from 0.6 g (CE) to 0.32 g (EF#5). Other authors have confirmed that extrusion cooking results in an increase of total α-galactoside content in different formulations based on lentil flours [ 2 , 4 ], but it has been also reported that extrusion did not affect the concentration of raffinose, stachyose, or verbascose in wheat–lentil flours [ 30 ]. Indeed, controversy exists about the effect of extrusion on α-galactosides [ 29 ], as it could be dependent on the variety of the pulse and the extrusion conditions.…”

Section: Resultsmentioning

confidence: 87%

“…They reported values of sucrose lower than those found in the present study in both raw and extruded bean flours [ 29 ]. Other authors have reported that the concentration of sucrose was not altered after the extrusion processing of wheat–lentil flours [ 30 ]. However, a decrease in the content of sucrose was reported by Ciudad-Mulero et al (2020b) in extruded flours formulated with lentil and nutritional yeast [ 2 ] and also in extruded flours of chickpea formulations [ 1 ].…”

Section: Resultsmentioning

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: 87%

Section: Resultsmentioning

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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“…In another recent study, Portman et al 10 investigated the nutritional profile of premium quality (grade1) and downgraded frost-affected lentils ( Lens culinaris M.) to be used as ingredients in extruded foods. The reasoning behind the use of frost-damaged lentils was that the visual appearance of seeds would not be an essential quality parameter if the seeds were going to be used for protein extraction or production of novel food ingredients.…”

Section: Extraction and Characterization Of Protein Ingredients From ...mentioning

confidence: 99%

Developing Value-Added Protein Ingredients from Wastes and Byproducts of Pulses: Challenges and Opportunities

Karaça

Nickerson

2022

ACS Omega

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Wastes and byproducts of pulse processing carry a potential for utilization as raw materials for extraction of protein ingredients. This work is an overview of the extraction and fractionation techniques used for obtaining protein ingredients from wastes and byproducts of pulse processing, and it presents several characteristics of proteins extracted in terms of composition, nutritional properties, and functional properties. Several extraction methods have been applied to obtain protein ingredients from pulse processing wastes and byproducts. Each extraction technique is indicated to have significant effects on protein composition and functionality which could also affect the performance of proteins in different food applications. Versatile end product applications of protein ingredients obtained from pulse processing wastes and byproducts are yet to be discovered. Research is lacking on the limitations and improvement methods for using wastes and byproducts of pulses for protein extraction. This review provides insights into the possible applications of innovative extraction technologies for obtaining protein ingredients from wastes and byproducts of pulses. Further research has to focus on various modification techniques that can be applied to improve the functional, nutritional, and sensory properties of proteins extracted from pulse processing wastes and byproducts.

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“…Similar to puffed popcorn, the variety is important, with notable puffing variety yielding around 50% puffing with 0.6 to 2.1 ml/g expansion and other varieties yield as low as 7% (Mukhopadhyay et al., 2015). Extrusion of pulse flour and cereal blends has been shown to result in puffing to varying extents (Portman et al., 2020; Simons et al., 2015). In contrast, puffing has not been widely reported for pulse flakes (Gupta & Bhattacharya, 2017).…”

Section: Influence Of Materials and Processing On Flake Attributesmentioning

confidence: 99%

Pulse flaking: Opportunities and challenges, a review

Cork

Blanchard

Mawson

et al. 2022

Comp Rev Food Sci Food Safe

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Pulses provide economic and health benefits to people in many countries around the world; however, their adoption in western diets, particularly in processed and formulated foods, is limited. One strategy to increase the level of pulses in western diets is to improve pulse accessibility to the ready-to-eat (RTE) food market sector. Pulses have compositional and structural differences when compared to cereals and behave differently during processing. While there have been numerous studies on pulses processed using traditional processing methods, there are limited studies describing processing of pulses as a major ingredient in RTE forms such as flakes. To understand the full processing potential of pulses, systematic studies are required using commercial-scale RTE pilot processing equipment coupled with fundamental property determination techniques to evaluate the effects of processing and pulse material on pulse flake attributes. In-depth studies of pulse properties and their processability are likely to result in the production of high-quality pulse-based foods with superior health benefits. This review explores the current and potential opportunities for processing pulses with a focus on flake products. The roles of pulse type and major structureforming components such as fiber, carbohydrates, and proteins on end-product quality of processed pulses are discussed.

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Frost‐affected lentil (Lens culinaris M.) compositional changes through extrusion: Potential application for the food industry

Abstract: This is the author manuscript accepted for publication and has undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as

Cited by 10 publications

References 40 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

Developing Value-Added Protein Ingredients from Wastes and Byproducts of Pulses: Challenges and Opportunities

Pulse flaking: Opportunities and challenges, a review

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