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Asen ND, Aluko RE, Martynenko A, Utioh A, Bhowmik P. Yellow Field Pea Protein ( Pisum sativum L.): Extraction Technologies, Functionalities, and Applications. Foods 2023; 12:3978. [PMID: 37959097 PMCID: PMC10648759 DOI: 10.3390/foods12213978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 10/24/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
Yellow field peas (Pisum sativum L.) hold significant value for producers, researchers, and ingredient manufacturers due to their wealthy composition of protein, starch, and micronutrients. The protein quality in peas is influenced by both intrinsic factors like amino acid composition and spatial conformations and extrinsic factors including growth and processing conditions. The existing literature substantiates that the structural modulation and optimization of functional, organoleptic, and nutritional attributes of pea proteins can be obtained through a combination of chemical, physical, and enzymatic approaches, resulting in superior protein ingredients. This review underscores recent methodologies in pea protein extraction aimed at enhancing yield and functionality for diverse food systems and also delineates existing research gaps related to mitigating off-flavor issues in pea proteins. A comprehensive examination of conventional dry and wet methods is provided, in conjunction with environmentally friendly approaches like ultrafiltration and enzyme-assisted techniques. Additionally, the innovative application of hydrodynamic cavitation technology in protein extraction is explored, focusing on its prospective role in flavor amelioration. This overview offers a nuanced understanding of the advancements in pea protein extraction methods, catering to the interests of varied stakeholders in the field.
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Affiliation(s)
- Nancy D. Asen
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (N.D.A.); (R.E.A.)
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (N.D.A.); (R.E.A.)
- Richardson Centre for Food Technology and Research, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Alex Martynenko
- Department of Engineering, Dalhousie University, Agricultural Campus, P.O. Box 550, Truro, NS B2N 5E3, Canada;
| | - Alphonsus Utioh
- ACU Food Technology Services Inc., 64 Laverendrye Crescent, Portage la Prairie, MB R1N 1B2, Canada;
| | - Pankaj Bhowmik
- Aquatic and Crop Resource Development, National Research Council Canada, 110 Gymnasium Place, Saskatoon, SK S7N 0W9, Canada
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Petrontino A, Frem M, Fucilli V, Labbate A, Tria E, Bozzo F. Ready-to-Eat Innovative Legumes Snack: The Influence of Nutritional Ingredients and Labelling Claims in Italian Consumers' Choice and Willingness-to-Pay. Nutrients 2023; 15:nu15071799. [PMID: 37049639 PMCID: PMC10096837 DOI: 10.3390/nu15071799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2023] [Revised: 03/23/2023] [Accepted: 04/05/2023] [Indexed: 04/14/2023] Open
Abstract
The global offer of legume-based snacks has sharply increased in recent years. However, to date, few studies have focused on the relationship between product supply and demand concerning the importance of attributes of such innovative foods. In this research, we identified the key internal and external determinants that affect legumes snack (LS) price and choice by Italian industries and consumers, respectively. In parallel, we investigated their preferences and perceptions towards these foods. We used the hedonic price model (HPM) and the discrete choice experiment (DCE) approach for these purposes, respectively. HPM revealed that the monetary value of LS was determined to greater significance by the: (i) size of the package; (ii) presence of rice, presence of lentils; (iii) presence of the nutritional information; and (iv) the discount shops as site of purchase. DCE revealed that the: (i) origin certification, (ii) recyclability of the package, and (iii) use of extra virgin olive oil of LS provided Italian consumers a high utility, for which they were willing to pay an average price premium of EUR 3.85, 3.64, and 1.87, respectively. On the contrary, the sunflower oil induced a decrease in their function utility. As such, this paper contributes to define potent market-segmentation strategies and to deliver effective private and public nutrition interventions for healthy eating.
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Affiliation(s)
- Alessandro Petrontino
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
- Sinagri s.r.l., Spin Off of the University of Bari-Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
| | - Michel Frem
- Sinagri s.r.l., Spin Off of the University of Bari-Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
| | - Vincenzo Fucilli
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
- Sinagri s.r.l., Spin Off of the University of Bari-Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
| | - Antonella Labbate
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
| | - Emanuela Tria
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
| | - Francesco Bozzo
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
- Sinagri s.r.l., Spin Off of the University of Bari-Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
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Shrestha S, van 't Hag L, Haritos VS, Dhital S. Lentil and Mungbean protein isolates: Processing, functional properties, and potential food applications. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Zhang F, Yang B, Zhang M, Qi J, Xu X, Xiong G. Influence of sodium bicarbonate and moisture content on physicochemical properties of chicken-based extrudate by twin-screw extruder. Food Chem 2023; 402:134313. [DOI: 10.1016/j.foodchem.2022.134313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 08/16/2022] [Accepted: 09/15/2022] [Indexed: 10/14/2022]
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Luo S, Koksel F. Application of physical blowing agents in extrusion cooking of protein enriched snacks: Effects on product expansion, microstructure, and texture. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals. Foods 2022; 11:foods11213447. [PMID: 36360061 PMCID: PMC9657694 DOI: 10.3390/foods11213447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 10/27/2022] [Accepted: 10/28/2022] [Indexed: 11/22/2022] Open
Abstract
Butterfly pea flower (BP) is a rich source of bioactive components and can potentially be utilized to produce appealing, wholesome foods. Antioxidant and dietary fiber-enriched breakfast cereals were produced by extrusion cooking using blends of BP and yellow pea flour (YP). BP was added to YP at 0%, 5% and 10% levels (w/w), respectively, and extruded at two temperature profiles with die temperatures of 130 and 150 °C. Incorporation of BP significantly (p < 0.05) improved the total phenolics content, antioxidant properties, and insoluble and total dietary fiber content of the extrudates, with 10% BP extrudates showing the highest values. At a die temperature of 150 °C, the extrudates had a higher expansion ratio, a lower dry hardness, and a higher dry crispiness as compared to those at 130 °C. The color of BP-incorporated extrudates was darker and bluer as compared to the no-BP extrudates. The 10% BP extrudates retained relatively more of their hardness, crispiness, and crunchiness after soaking, indicating a better bowl-life and, therefore, better suitability of this blend formula for breakfast cereal production. Overall, this research shows that healthier breakfast cereals with appealing color and relatively longer bowl-life can be produced using BP, making BP a potential novel ingredient for extrusion formulations.
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Kaur S, Kumar K, Singh L, Sharanagat VS, Nema PK, Mishra V, Bhushan B. Gluten-free grains: Importance, processing and its effect on quality of gluten-free products. Crit Rev Food Sci Nutr 2022; 64:1988-2015. [PMID: 36094456 DOI: 10.1080/10408398.2022.2119933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Gluten-enteropathy affects a significant number of people, making gluten a major concern in the food industry. With medical advancements, the diagnosis of allergies is becoming easier, and people who are allergic to gluten are recommended a complete gluten-free diet. Since wheat provides a major part of the energy and nutrition in the diet, its elimination affects nutrition intake of allergic population. Food scientists are working to formulate products using protein-rich gluten-free grains with quality attributes at par with gluten-containing products. Focused research has been done to provide nutrition and a variety of food to people suffering from gluten-related disorders. Efforts are being made to remove the gluten from the wheat and other gluten-containing grains, while applying different processing/treatments to enhance the properties of gluten-free grains. Hence, the present review summarizes the importance, processing, and products of different gluten-free grains. It also highlights the digestibility of gluten-free grains with clinical trials and gluten elimination strategies for gluten-containing grains.
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Affiliation(s)
- Samandeep Kaur
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Kshitiz Kumar
- Department of Food Processing Technology, A. D. Patel Institute of Technology, Anand, Gujarat, India
| | - Lochan Singh
- Contract Research Organization, NIFTEM, Sonepat, Haryana, India
| | - Vijay Singh Sharanagat
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Prabhat K Nema
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Vijendra Mishra
- Department of Basics and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Bharat Bhushan
- Department of Basics and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
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Babacan Cevik S, Kahraman K, Ekici L. Production of oven-baked wheat chips enriched with red lentil: an optimization study by response surface methodology. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2243-2254. [PMID: 35602450 PMCID: PMC9114193 DOI: 10.1007/s13197-021-05237-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/09/2021] [Accepted: 08/09/2021] [Indexed: 05/28/2023]
Abstract
UNLABELLED Chips are the most common snacks in human diet and generally are produced by frying. However, due to their high carbohydrate, fat and salt content, they are considered as unhealthy snacks. In this study, it is aimed to develop red lentil enriched chips for use as a healthy and nutritious snack food. Due to the health concerns about high fat content of the fried chips, the samples were oven-baked instead of frying. Response surface methodology was used to investigate the effect of process parameters (red lentil flour ratio, baking temperature and time) on physicochemical, textural, nutritional, and bioactive properties of the chips. The samples were also evaluated in terms of taste, odor, crispness, and general acceptance by the panelists. The highest antioxidant capacity, total phenolic content and hydroxymethyl furfural content was achived with the sample supplememented with 50% red lentil flour and baked at the highest temperature and time used in the study (190 °C, 9 min). Red lentil flour supplementation increased protein and resistant starch content of the chips. The highest resistant starch content of the samples and lowest in vitro glycemic index value were achieved with the sample prepared with 50% red lentil flour supplementation. These results of this study proved that red lentil is a good source to be used for enrichment of oven-baked wheat chips as a novel snack food with high nutritional values and low in vitro glycemic index. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05237-8.
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Affiliation(s)
- Selin Babacan Cevik
- Department of Food Engineering, Faculty of Engineering, Erciyes University, 38039 Kayseri, Turkey
| | - Kevser Kahraman
- Department of Material Science and Nanotechology Engineering, Abdullah Gul University, 38039 Kayseri, Turkey
| | - Lutfiye Ekici
- Department of Food Engineering, Faculty of Engineering, Erciyes University, 38039 Kayseri, Turkey
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Costantini M, Sabovics M, Galoburda R, Kince T, Straumite E, Summo C, Pasqualone A. Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks. Foods 2021; 10:3015. [PMID: 34945566 PMCID: PMC8701229 DOI: 10.3390/foods10123015] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 11/15/2021] [Accepted: 12/01/2021] [Indexed: 12/20/2022] Open
Abstract
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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Affiliation(s)
- Michela Costantini
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126 Bari, Italy;
| | - Martins Sabovics
- Department of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Iela 22, LV-3004 Jelgava, Latvia; (M.S.); (R.G.); (T.K.); (E.S.)
| | - Ruta Galoburda
- Department of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Iela 22, LV-3004 Jelgava, Latvia; (M.S.); (R.G.); (T.K.); (E.S.)
| | - Tatjana Kince
- Department of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Iela 22, LV-3004 Jelgava, Latvia; (M.S.); (R.G.); (T.K.); (E.S.)
| | - Evita Straumite
- Department of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Iela 22, LV-3004 Jelgava, Latvia; (M.S.); (R.G.); (T.K.); (E.S.)
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126 Bari, Italy;
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126 Bari, Italy;
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Sinaki NY, Tulbek M, Koksel F. Oxidizing agent‐assisted extrusion cooking of yellow peas and the techno‐functionality of the resulting extrudate flours. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15797] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Nasibeh Y. Sinaki
- Food and Human Nutritional Sciences Department University of Manitoba Winnipeg MB Canada
| | - Mehmet Tulbek
- AGT Foods and Ingredients R&D Centre Saskatoon SK Canada
| | - Filiz Koksel
- Food and Human Nutritional Sciences Department University of Manitoba Winnipeg MB Canada
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11
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Fahmi R, Ryland D, Sopiwnyk E, Malcolmson L, Shariati-Ievari S, McElrea A, Barthet V, Blewett H, Aliani M. Effect of Revtech thermal processing on volatile organic compounds and chemical characteristics of split yellow pea (Pisum sativum L.) flour. J Food Sci 2021; 86:4330-4353. [PMID: 34535898 DOI: 10.1111/1750-3841.15913] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 08/05/2021] [Accepted: 08/22/2021] [Indexed: 11/28/2022]
Abstract
Yellow pea (Pisumsativum L.) is an economically rich source of nutrients with health-promoting effects. However, the consumption of pea ingredients is minimal due to their off-flavor characteristics. The present study investigated the effect of Revtech heat treatment on the chemical profile and volatile compounds in split yellow pea flour. Revtech treatment (RT) was applied at 140°C with a residence time of 4 min in dry condition (RT 0%) and in the presence of 10% steam (RT 10%). Both thermal treatments resulted in a significant reduction (p < 0.05) in lipoxygenase activity and the concentration of key beany-related odors such as heptanal, (E)-2-heptenal, 1-octen-3-ol, octanal, and (E)-2-octenal. In addition, RT 10% resulted in a significant reduction in pentanal, 1-penten-3-ol, hexanal, and 1-hexanol compared to untreated flour. The content of known precursors of lipoxygenase such as linoleic and linolenic acids was found in higher concentrations in heat-treated flours, indicating the efficacy of Revtech technology in minimizing the degradation of polyunsaturated fatty acids. No significant changes in the amino acid composition or the 29 selected phenolic compounds in pea flours were observed with Revtech processing except for two compounds, caffeic acid and gallocatechin, which were found at higher concentrations in RT 0%. PRACTICAL APPLICATION: Thermal processing of split yellow pea flours at 140°C using Revtech technology successfully decreased the concentrations of volatile compounds responsible for beany off-flavor while improving the nutritional quality of studied yellow pea flours. These results provide valuable information to the food industry for developing novel pulse-based products with enhanced sensory characteristics.
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Affiliation(s)
- Ronak Fahmi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
| | - Donna Ryland
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Elaine Sopiwnyk
- Canadian International Grains Institute (Cigi), Winnipeg, Canada
| | | | - Shiva Shariati-Ievari
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
| | - April McElrea
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
| | - Veronique Barthet
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Canada
| | - Heather Blewett
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
- Morden Research and Development Centre, Agriculture and Agri-Food Canada, Morden, Canada
| | - Michel Aliani
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
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Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.040] [Citation(s) in RCA: 65] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Igual M, García-Segovia P, Martínez-Monzó J. Effect of Acheta domesticus (house cricket) addition on protein content, colour, texture, and extrusion parameters of extruded products. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110032] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Uribe-Wandurraga ZN, Igual M, García-Segovia P, Martínez-Monzó J. Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks. FOOD SCI TECHNOL INT 2020; 26:685-695. [PMID: 32375498 DOI: 10.1177/1082013220924178] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Extrusion is a more and more popular technique for snack production using interesting raw ingredients, to produce snacks improving their nutritional value. The aim of this study was to obtain corn extrudates enriched with different concentration levels of Arthrospira platensis, Chlorella vulgaris, and Nannochloropsis gaditana biomass and to compare their expansion parameters and physicochemical properties with control corn extrudates. Expansion, physicochemical, and compositional parameters were analysed. Microalgae addition to formulations gave extruded snacks and provoked no major changes compared to control corn extrudate. Addition of microalgae in extrudates formulation implies a slight reduction of water absorption index, swelling index, bulk density, and hygroscopicity and a slight increase in water solubility index, expansion index, and porosity. Noticeable changes for the addition of microalgae changed the extruded snack from translucent to opaque and total colour difference values of were perceptible by human eye.
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Affiliation(s)
- Zaida Natalia Uribe-Wandurraga
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Valencia, Spain
| | - Marta Igual
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Valencia, Spain
| | - Purificación García-Segovia
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Valencia, Spain
| | - Javier Martínez-Monzó
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Valencia, Spain
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Luo S, Chan E, Masatcioglu MT, Erkinbaev C, Paliwal J, Koksel F. Effects of extrusion conditions and nitrogen injection on physical, mechanical, and microstructural properties of red lentil puffed snacks. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.02.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Li X, Masatcioglu MT, Koksel F. Physical and functional properties of wheat flour extrudates produced by nitrogen injection assisted extrusion cooking. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102811] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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