Antioxidant and Antimutagenic Activities of Optimized Extruded Desi Chickpea (Cicer arietinum L) Flours

Tiznado, José Antonio Garzón; Palazuelos, Mar de Jesús Heiras; Moreno, Ramona Julieta Espinoza; Campos, Mirta Cano; Delgado‐Vargas, Francisco; Gutiérrez‐Dorado, Roberto; Milán-Carrillo, Jorge; Moreno, Cuauhtémoc Reyes

doi:10.6000/1927-5951.2013.03.01.5

Cited by 5 publications

(1 citation statement)

References 62 publications

(69 reference statements)

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“…Antioxidant activity (AoxA), total phenolic compounds (TPC), total flavonoids (TF) and condensed tannins (CT) Gumul et al (2010) andFélix-Medina et al (2020) reported that the extrusion effect on AoxA depends on moisture content and processing temperature. The extrusion process induces the phytochemical release present in cellular walls, which are more available to quantify those (Garzón et al, 2013). Espinoza-Moreno et al (2016) reported an increase in antioxidant activity (AAox) and total phenolic compounds (TPC) in a whole amarantin transgenic maize: black common bean blend after the extrusion process.…”

Section: Proximate Composition and Nutritional Propertiesmentioning

confidence: 99%

Gluten-free healthy snack with high nutritional and nutraceutical value elaborated from a mixture of extruded underutilized grains (quality protein maize/tepary bean)

Gutiérrez‐Dorado¹,

Gómez-Favela²,

Moreno³

et al. 2022

Acta Universitaria

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An optimized gluten-free healthy snack (OGFHS) was developed from a mixture of protein quality maize/tepary bean (70:30), applying extrusion-cooking. The extrusion conditions were obtained from the axial combination of process variables (feed moisture content [FMC = 15%-25%]/extrusion temperature [ET = 120 °C-170 °C]/screw speed [SS = 50 rpm-240 rpm]). The desirability function response surface methodology was applied as an optimization technique in three response variables (expansion index [EI]/apparent density [AD]/hardness [H]) to obtain maximum EI and minimum AD and H. The best combination to produce OGFHS was FMC = 16.4%/ET = 137 °C/VT = 237 rpm. The optimized conditions to obtain OGFHS caused little change in the nutritional and nutraceutical properties of the unprocessed grains mixture. OGFHS (50 g) was compared with two commercial snacks (CheetosMR, TotisMR), showing better protein content, total dietary fiber and AoxA, as well as high acceptability and lower energy content than commercial snacks. Due to its great nutritional properties and AoxA,OGFHS could be used for health promotion and as an alternative to commercial snacks with low nutritional value and high energy content.

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Section: Proximate Composition and Nutritional Propertiesmentioning

confidence: 99%

Gluten-free healthy snack with high nutritional and nutraceutical value elaborated from a mixture of extruded underutilized grains (quality protein maize/tepary bean)

Gutiérrez‐Dorado¹,

Gómez-Favela²,

Moreno³

et al. 2022

Acta Universitaria

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Healthy Ready-to-Eat Expanded Snack with High Nutritional and Antioxidant Value Produced from Whole Amarantin Transgenic Maize and Black Common Bean

Espinoza-Moreno

Reyes-Moreno

Milán-Carrillo

et al. 2016

Plant Foods Hum Nutr

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The snack foods market is currently demanding healthier products. A ready-to-eat expanded snack with high nutritional and antioxidant value was developed from a mixture (70:30) of whole amarantin transgenic maize (Zea mays L.) and black common bean (Phaseolus vulgaris L.) by optimizing the extrusion process. Extruder operation conditions were: feed moisture content (FMC, 15-25 %, wet basis), barrel temperature (BT, 120-170 °C), and screw speed (SS, 50-240). The desirability numeric method of the response surface methodology (RSM) was applied as the optimization technique over four response variables [expansion ratio (ER), bulk density (BD), hardness (H), antioxidant activity (AoxA)] to obtain maximum ER and AoxA, and minimum BD, and H values. The best combination of extrusion process variables for producing an optimized expanded snack (OES, healthy snack) were: FMC = 15 %/BT = 157 °C/SS = 238 rpm. The OES had ER = 2.86, BD = 0.119 g/cm (3) , H = 1.818 N, and AoxA = 13,681 μmol Trolox equivalent (TE)/100 g, dry weight. The extrusion conditions used to produce the OES increased the AoxA (ORAC: +18 %, ABTS:+20 %) respect to the unprocessed whole grains mixture. A 50 g portion of OES had higher protein content (7.23 vs 2.32 g), total dietary fiber (7.50 vs 1.97 g), total phenolic content (122 vs 47 mg GAE), and AoxA (6626 vs 763 μmol TE), and lower energy (169 vs 264 kcal) than an expanded commercial snack (ECS = Cheetos™). Because of its high content of quality protein, dietary fiber and phenolics, as well as high AoxA and low energy density, the OES could be used for health promotion and chronic disease prevention and as an alternative to the widely available commercial snacks with high caloric content and low nutritional/nutraceutical value.

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Influence of soaking and boiling on flavonoids and saponins of nine desi chickpea cultivars with potential antiproliferative effects

2023

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Antioxidant and Antimutagenic Activities of Optimized Extruded Desi Chickpea (Cicer arietinum L) Flours

Cited by 5 publications

References 62 publications

Gluten-free healthy snack with high nutritional and nutraceutical value elaborated from a mixture of extruded underutilized grains (quality protein maize/tepary bean)

Gluten-free healthy snack with high nutritional and nutraceutical value elaborated from a mixture of extruded underutilized grains (quality protein maize/tepary bean)

Healthy Ready-to-Eat Expanded Snack with High Nutritional and Antioxidant Value Produced from Whole Amarantin Transgenic Maize and Black Common Bean

Influence of soaking and boiling on flavonoids and saponins of nine desi chickpea cultivars with potential antiproliferative effects

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