Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends

Altaf, Uzma; Hussain, Syed Zameer; Qadri, Tahiya; Iftikhar, Farheena; Naseer, Bazila; Rather, A. H.

doi:10.1007/s13197-020-04628-7

Cited by 26 publications

(41 citation statements)

References 30 publications

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“…However, red lentil spherical extrudates were liked for “appearance” and “aftertaste”, similarly to spherical and star-shaped extrudates from faba bean and brown pea, as well as the star-shaped common bean. Altaf et al [ 5 ], studying chickpea-rice-extruded snacks, reported that higher values of BD and hardness can make the product undesirable for the consumer. In another study, 100% lentil extrudates were less accepted than extrudates from blends of red lentil and corn [ 63 ].…”

Section: Resultsmentioning

confidence: 99%

“…Extrusion-cooking is a low cost, multifunctional and versatile food processing technique, which subjects raw materials to heat, pressure, and shear forces causing, among major biochemical effects, starch gelatinization, protein denaturation, fiber degradation, amylose-lipid complex formation, and Maillard reaction [ 4 ]. This technique is largely used for the development of ready-to-eat expanded snacks with different shapes, textures, and colors, characterized by enhanced flavor [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks

Costantini

Šabovics

Galoburda

et al. 2021

Foods

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Legumes are not valued by all consumers, mostly due to the prolonged soaking and cooking process they require. This problem could be solved by preparing legume-based ready-to-eat snacks. In this study, the effect of two different dies (circular and star-shaped, with cross-sections of 19.6 and 35.9 mm2, respectively) on the physico-chemical properties, anti-nutritional compounds, and sensory features of extruded breakfast snacks was determined. Extruded products were obtained from 100% legume flours of red lentil, faba bean, brown pea, and common bean. The extrusion-cooking conditions were 2.5 g/s feed rate; 160 ± 1 °C die temperature; 16 ± 1 g/100 g feed moisture, and 230 rpm screw speed. Star-shaped extrudates showed a lower expansion ratio, degree of starch gelatinization, and water solubility index, as well as higher bulk density, hardness, crunchiness, and lightness (L*) values. The oligosaccharides showed non univocal variations by changing the die, whereas phytates did not vary at all. The extrudates from lentil flour (richer in fiber) were the least preferred by sensory panelists, due to their hard texture. However, the spherical extrudates were preferred over the star-shaped product. These results emphasize the possibility of improving the physico-chemical and sensory properties of legume extrudates by selecting a proper die.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks

Costantini

Šabovics

Galoburda

et al. 2021

Foods

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show abstract

“…The water solubility of mung bean-enriched rice extrudates increased linearly with the level of pulse incorporation (from 30.44 to 39.42) due to higher disruption of starch as mung bean has higher amylose content in comparison to rice flour (Mayachiew et al, 2015). Altaf et al (2020) also developed rice extrudates with added chickpea flour and found increased water solubility index attributing to the fact that chickpea had a high content of pentosans and protein when compared to rice. The authors also argued that protein plays a significant role in dictating solubility than starch molecules.…”

Section: Functional Propertiesmentioning

confidence: 99%

Role of pulses to modulate the nutritive, bioactive and technological functionality of cereal‐based extruded snacks: a review

Sharma

Makroo

et al. 2021

Int J of Food Sci Tech

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Summary Pulses hold excellent nutritive potential owing to high‐quality protein content, dietary fibre, minerals, vitamins, oligosaccharides, polyphenols, tannins, phytosterols and several other bioactive constituents. These bio‐functional compounds impart significant health benefits by reducing the risk of several chronic complications such as hypertension, cancers, cardiovascular diseases and neurological concerns mainly through anti‐oxidative and radical scavenging mechanisms. These high protein ingredients when added to cereal‐based extruded snacks not only enhance the nutritive and bioactive profile of the resultant snacks but also modulate the techno‐functional attributes of the extrudates. Protein interactions with cereal‐based starch and other constituents result in structural variation at the macromolecular level consequently varying the physical, mechanical and techno‐functional properties including expansion ratio, bulk density, hydration properties, pasting characteristics and texture. The present review aimed at elaborating the nutritive and bio‐functional potential of pulses enriched cereal‐based expanded snacks. Further, significant emphasis has been given to the impact of pulse flour incorporation on functional, structural and mechanical properties of the cereal‐based extrudates.

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“…Contrarily, cultivars with crispier textures could also be evidenced in similar pictures. In a recent study extruded snacks were prepared using rice and chickpea flour using milk extrusion (Altaf et al, 2021). They reported that quality of extrudates was good and this technology can be applied at larger scale for the manufacturing of other products.…”

Section: Hardness and Crispinessmentioning

confidence: 99%

Probing a best suited brown rice cultivar for the development of extrudates with special reference to Physico-chemical, microstructure and sensory evaluation

et al. 2022

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Seven Pakistani brown rice cultivars (KS-282, SB, C-9, SUPRI, PK-386, IRRI-9 and IRRI-6) were investigated as an alternative raw material to develop directly expanded extrudates. Results indicated that bulk density remained constant in all rice cultivars, whereas SUPRI presented a higher length-breadth (LB) ratio and lower thousand kernel weight and starch content than other cultivars. Amylose content was higher in KS-282, C-9 and IRRI-9 and lowest in SB. SUPRI rice extrudates produced optimum expansion and crispiness with reduced hardness, piece and bulk density. Scanning electron micrographs showed more cell pockets and evenness in porosity per unit area in SUPRI brown rice extrudates, indicating more porous and crispier extrudates. It is also evidenced from the micrographs that cavities were evenly distributed and less ruptured in SUPRI brown rice. Consequently, SUPRI extrudates exhibited better microstructure, crispiness (No. of peaks 9), and porosity (0.838 ± 0.009) along with minimum piece density (0.038 ± 0.001 g/cm 3 ) and hardness (17.85 ± 1.05 N). Conclusively, low amylose rice cultivar (SUPRI) perform better as substitute raw material for extrudates development.

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Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends

Cited by 26 publications

References 30 publications

Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks

Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks

Role of pulses to modulate the nutritive, bioactive and technological functionality of cereal‐based extruded snacks: a review

Probing a best suited brown rice cultivar for the development of extrudates with special reference to Physico-chemical, microstructure and sensory evaluation

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