Impact of Extrusion Temperature on In Vitro Digestibility and Pasting Properties of Pea Flour

Qi, Mingming; Zhang, Guangyao; Ren, Zhishang; He, Zhuangzhuang; Peng, Huihui; Zhang, Dongliang

doi:10.1007/s11130-020-00869-1

Cited by 24 publications

(20 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The extrudate generated had high water binding capacity and water solubility indicating the degradation of starch during extrusion cooking. Qi et al (2020) observed increasing extruding temperatures from 50 to 90 • C resulted in improved in vitro starch digestibility and in vitro protein digestibility of pea flour. On the contrary, there was a decline in slowly digestible starch (SDS) content from 22.70% at 50 • C to 16.02% at 90 • C. A high content of slowly digestible starch in diets is crucial in the slow release of glucose into the blood and prevention of obesity (Brummer et al, 2015).…”

Section: Extrusion Cookingmentioning

confidence: 88%

“…Extrusion cooking is a thermo-mechanical approach used in the processing of foods. The process involves high temperature, pressure, mechanical shear, and moisture within a short time interval in a tube resulting in molecular transformation into a unique plasticised food material (Qi et al, 2020). The benefits of extrusion cooking of pulses include starch gelatinisation, enhanced soluble dietary fibre content, maintenance of natural food colours and flavours.…”

Section: Extrusion Cookingmentioning

confidence: 99%

See 1 more Smart Citation

The Effect of Processing on Bioactive Compounds and Nutritional Qualities of Pulses in Meeting the Sustainable Development Goal 2

Acquah¹,

Ohemeng-Boahen²,

Power³

et al. 2021

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

Diversification of plant-based food sources is necessary to improve global food and nutritional security. Pulses have enormous nutritional and health benefits in preventing malnutrition and chronic diseases while contributing positively to reducing environmental footprint. Pulses are rich in diverse nutritional and non-nutritional constituents which can be classified as bioactive compounds due to their biological effect. These bioactive compounds include but are not limited to proteins, dietary fibres, resistant starch, polyphenols, saponins, lectins, phytic acids, and enzyme inhibitors. While these compounds are of importance in ensuring food and nutritional security, some of the bioactive constituents have ambivalent properties. These properties include having antioxidant, anti-hypertensive and prebiotic effects. Others have a deleterious effect of decreasing the digestibility and/or bioavailability of essential nutrients and are therefore termed antinutritional factors/compounds. Various processing techniques exist to reduce the content of antinutritional factors found in pulses. Traditional processing of pulses comprises soaking, dehulling, milling, germination, fermentation, and boiling, while examples of emerging processing techniques include microwaving, extrusion, and micronization. These processing techniques can be tailored to purpose and pulse type to achieve desired results. Herein, the nutritional qualities and properties of bioactive compounds found in pulses in meeting the sustainable development goals are presented. It also discusses the effect of processing techniques on the nutritional and non-nutritional constituents in pulses as well as the health and environmental benefits of pulse-diet consumption. Major challenges linked to pulses that could limit their potential of being ideal crops in meeting the sustainable development goal 2 agenda are highlighted.

show abstract

Section: Extrusion Cookingmentioning

confidence: 88%

Section: Extrusion Cookingmentioning

confidence: 99%

The Effect of Processing on Bioactive Compounds and Nutritional Qualities of Pulses in Meeting the Sustainable Development Goal 2

Acquah¹,

Ohemeng-Boahen²,

Power³

et al. 2021

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

show abstract

“…Higher temperatures can frequently promote starch gelatinization and the destruction of starch crystallites during extrusion, which can thus increase the starch digestibility [ 108 ]. For example, corn and potato starches extruded at higher temperatures revealed higher in vitro digestibility than those extruded at lower temperatures [ 105 ].…”

Section: Effects Of Extrusion Parameters On Starch Digestibility and ...mentioning

confidence: 99%

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

Huang

Liu

et al. 2022

Foods

View full text Add to dashboard Cite

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.

show abstract

“…Pea is an essential source of highquality proteins, starch, micronutrients, dietary bers, phenolic compounds, and antioxidants (Kaur and Dhar 2019; Tarasevičienė et al 2019;Yu et al 2021). However, due to the existence of protease inhibitors such as α-amylase inhibitors, phytic acid, saponin, and other anti-nutritional factors, inappropriate intake of the pea can have adverse effects on human health, which signi cantly limits its application in a broader range (Boukid et al 2021;Qi et al 2021).…”

Section: Introductionmentioning

confidence: 99%

A comprehensive evaluation of pea germplasm resources based on cluster analysis and grey relational analysis

Zhao

Quan

et al. 2022

Preprint

View full text Add to dashboard Cite

Pea (Pisum sativum L.) is an economically important legume crop. Due to the growingly improved living standard and the dietary diversity, there is an increasing demand for peas and sprouts year by year, which makes it imperative to screen high-quality pea varieties. In this study, 34 pea varieties were collected for germination treatment, and their sprouting and functional characteristics were investigated. The results showed that the epicotyl length and output ratio of pea sprouts ranged from 3.54 ~ 20.66 cm and 0.91 ~ 3.03, respectively. The total phenolic content (TPC), total flavonoid content (TFC), 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) free radical scavenging capacity and ferric reducing antioxidant power (FRAP) varied widely, ranging from 2.33 ~ 4.61 mg GAE/g DW, 7.14 ~ 13.54 mg RUT/g DW, 46.67 ~ 65.65 µM TE/g DW and 14.95 ~ 31.26 mM Fe2+/g DW, respectively. Significantly high linear correlation coefficients were reported among TPC, TFC, ABTS, and FRAP of pea sprouts. Compared with ungerminated pea seeds, sprouts had richer phenolic content and superior antioxidant capacity. Principal component analysis (PCA) extracted three principal components with a total cumulative contribution rate of 84.50%. Hierarchical clustering analysis was carried out based on the extracted three principal components, and the obtained dendrogram divided pea varieties into four categories. The best-performing variety was evaluated by grey relational analysis as 9618-2, with an associate degree of 0.819. The high-quality pea varieties selected by cluster analysis and grey relational analysis were basically the same. Overall, the germinated varieties 9618-2, Dingwan 4, Dingwan 8, Baiwandou, Taiwanxiaobaihua, Chengduzhushawan, Dingwan 5, Caoyuan 224 were superior sources of natural antioxidants.

show abstract

Impact of Extrusion Temperature on In Vitro Digestibility and Pasting Properties of Pea Flour

Cited by 24 publications

References 26 publications

The Effect of Processing on Bioactive Compounds and Nutritional Qualities of Pulses in Meeting the Sustainable Development Goal 2

The Effect of Processing on Bioactive Compounds and Nutritional Qualities of Pulses in Meeting the Sustainable Development Goal 2

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

A comprehensive evaluation of pea germplasm resources based on cluster analysis and grey relational analysis

Contact Info

Product

Resources

About