Microstructure of Extrusion-Cooked Whole Grain in Controlling Product Quality

Cui, Congli; Li, Dong; Wang, Lijun; Wang, Yong

doi:10.1080/87559129.2023.2227981

Cited by 2 publications

(3 citation statements)

References 149 publications

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“…Although the effect of extrusion on the expansion of legumes in the production of food products has been a subject of extensive research (Cui et al 2023;Ding et al 2006;Kristiawan et al 2018;Meng et al 2010). However, the relationship between extruder screw speed, particle size, and expansion has been a subject of contrasting views, attributed to variations in raw materials, extruder types, and processing parameters.…”

Section: Functional Properties Of Extruded Legumesmentioning

confidence: 99%

“…In this regard, legumes are no exception, as there is a heightened interest in extrusion technology to enhance the functional properties of legumes. An increasing of research has been done recently on the impact of extrusion on techno-functionality of legumes (Cui et al 2023;Kesselly, Mugabi, and Byaruhanga 2023;Sinaki, Paliwal, and Köksel 2023). Research has indicated that by substituting cereals entirely or in part, legumes provide great potential for the development of extruded ready-to-eat meals (Pasqualone, Costantini, and Coldea 2020).…”

Section: Functional Properties Of Extruded Legumesmentioning

confidence: 99%

“…It is a multifaceted occurrence influenced by various factors tied to feed composition and extrusion parameters. Cui et al (2023) investigated the effect of barrel temperature, screw speed, and feed moisture content on expansion in high-quality proteinexpand legume extrudates, including whole faba bean flour and pinto bean flour (Cui et al 2023). Alvarenga and Aldrich (2019) extruded diets for the fabrication of dry dog food.…”

Section: Functional Properties Of Extruded Legumesmentioning

confidence: 99%

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Value‐Added Processing of Food Legumes Using Extrusion Technology: A Review

Faliarizao,

Berrios,

Dolan

2024

Legume Science

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Extrusion processing of legumes has gained increased commercial significance in recent years. Food legumes or pulses are a rich source of protein, total dietary fiber, starch, minerals, selected vitamins, and other bioactive compounds with antioxidant activity. The relatively higher protein and lower carbohydrate contents than cereal grains make legumes a healthy choice for developing new food products. While legumes are a staple in many developing countries, their consumption remains to be very low in most of the developed countries. Developing legume‐based ready‐to‐use ingredients and ready‐to‐eat products can potentially increase legume consumption, especially in developed countries. In addition to traditional legume processing methods, extrusion cooking offers a cost‐effective option to manufacture legume‐based products and ingredients. In recent years, increased concerns by consumers about environmental sustainability and food security have resulted in promoting plant‐based proteins as meat substitutes and meat analogs, which are primarily produced by extrusion or wet/dry extraction. In this regard, extrusion is more sustainable and environment‐friendly processing technology due to its process efficiency and minimal effluents. Legumes processed by extrusion cooking have wide applications in a variety of food products, for example, flour mixes and doughs, snack items, baked foods, meat alternatives, meat extenders, gluten‐free products, and nutraceuticals. Furthermore, extrusion process improves the digestibility and functional properties, and lowers or eliminates the antinutrients found in most legumes. This comprehensive review article discusses extrusion processing technology/systems, legumes extrusion, and nutritional quality, functional properties, food safety, and consumer acceptance of extruded legume products.

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Section: Functional Properties Of Extruded Legumesmentioning

confidence: 99%