Processing effects on the starch and fibre composition of Canadian pulses

Babatunde, O.O.; Cargo-Froom, Cara; Ai, Yongfeng; Newkirk, Rex W.; Marinangeli, Christopher P F; Shoveller, Anna K.; Columbus, Daniel A

doi:10.1139/cjas-2022-0108

Cited by 2 publications

(3 citation statements)

References 40 publications

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“…The consequence of this is a small pressure drop at the exit from the extruder die and a weak expansion of the extrudate. In the study [29], it was proven that a decrease in the porosity of the plant extrudate is observed in the case of an increase in the moisture content of the raw material from 12 to 17 %. In addition, it was determined that an increase in the content of protein and dietary fibers in vegetable raw materials increases the hardness and density of the extrudate, and a decrease in their content leads to a crisper and softer extrudate.…”

Section: Literature Review and Problem Statementmentioning

confidence: 97%

“…Considering the research results [18][19][20][21][22][23][24][25][26][27][28][29][30][31][32][33], it is possible to single out an unsolved problem in the field of food chemistry of plant extrudates. This is the disclosure of the complex influence of the chemical composition of the raw plant material on the technological indicators of extrudates.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

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Determination of the cellulose- and lipid-containing components influence on the extrudate technological indicators

Petik,

Litvinenko,

Stankevych

et al. 2024

EEJET

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The effect of cellulose- and lipid-containing components on the technological parameters of the extruded mixture based on protein- and starch-containing raw materials on the technological parameters of the extrudate was studied. The use of components that modify such technological indicators of the extruded mixture as water resistance and swelling is substantiated. It is proposed to use sunflower husks and sunflower phosphatide concentrate as modifying additives to the mixture for extrusion. A rational ratio of the specified components in the extrudate was established to obtain indicators of water resistance in the range of 220...300 min and swelling in the range of 100...120 %. This is an important aspect of expanding the range of extruded products from the waste of oil and fat industries and obtaining high-quality competitive products. The object of the study is the dependence of water resistance and swelling of the extruded mixture on the content of modifying additives. Their rational ratio in the extrudate is: sunflower husk – 6.0 %; sunflower phosphatide concentrate – 5.0 %. The manufactured extrudate sample corresponds to commercial fish feed in terms of chemical composition and technological parameters, and also has a 4 times lower cost. A feature of the obtained results is the possibility of regulating the water resistance, swelling and porosity of the extrudate based on protein- and starch-containing raw materials, depending on the ratio of cellulose- and lipid-containing modifying additives. This allows to change the technological parameters of the finished product depending on the chemical composition of the mixture of raw components according to the requirements of the consumer. The results of the conducted research prove that cellulose- and lipid-containing secondary products of production can be successfully transformed into new competitive products

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Section: Literature Review and Problem Statementmentioning

confidence: 97%

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Determination of the cellulose- and lipid-containing components influence on the extrudate technological indicators

Petik,

Litvinenko,

Stankevych

et al. 2024

EEJET

View full text Add to dashboard Cite

show abstract

“…Common feed processing techniques for pulses include dehulling, grinding, and sometimes pelleting. The effects of grinding and pelleting on the nutrient composition of Canadian grown pulses have been previously described by Babatunde et al (2023) and Cargo-Froom et al (2022). Other forms of processing such as boiling, extrusion, microwave irradiation, and radiofrequency introduce external factors such as moisture, pressure, shear, or heat to modify the physiochemical properties of pulses and improve their economic and nutritional quality (Dust et al 2004).…”

Section: Introductionmentioning

confidence: 99%

Extrusion effects on the starch and fibre composition of Canadian pulses

Babatunde

Cargo-Froom

et al. 2023

Can. J. Anim. Sci.

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Pulses are important as alternative sources of protein and carbohydrates to the animal industry and, thus, require accurate evaluation of their nutrient profile during processing. Extrusion is a thermal processing of ingredients to induce physiochemical changes that convert them into more valuable products. The current study evaluated the effects of extrusion on the starch and fibre components of Amarillo peas, Dun peas, chickpeas, faba beans, lentils, and soybean meal (SBM). Pulses were extruded at 18 or 22 % moisture and 110, 130, or 150 ℃. Extrusion decreased (P < 0.05) the starch content in Amarillo and Dun peas but increased (P < 0.05) the same in faba beans, lentils, and SBM when compared with their whole counterparts. There was no difference in the total dietary fibre content of whole and extruded Amarillo peas, Dun peas, chickpeas, and SBM. Extrusion increased (P < 0.05) the soluble dietary fibre (SDF) content of all pulses and SBM except chickpeas. Extrusion increased (P < 0.05) of all fiber types in faba beans. Results indicate that extrusion increased the starch and SDF content of most pulses but had negative or no effects on other fibre components in all pulses except faba beans.

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Processing effects on the starch and fibre composition of Canadian pulses

Cited by 2 publications

References 40 publications

Determination of the cellulose- and lipid-containing components influence on the extrudate technological indicators

Determination of the cellulose- and lipid-containing components influence on the extrudate technological indicators

Extrusion effects on the starch and fibre composition of Canadian pulses

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