Characterisation of flour by means of pattern recognition methods

Zagrodzki, Paweł; Schlegel-Zawadzka, Małgorzata; Krośniak, Mirosław; Malec, Przemysław; Bichonski, A; Dutkiewicz, E. M.

doi:10.1016/0308-8146(95)93935-k

Cited by 4 publications

(1 citation statement)

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“…A PCA is used to analyze multivariate data and to generate new sets of variables, these being linear combinations of the original ones. 19 PCA was applied as the pattern recognition unsupervised classification method to identify the properties that underline group differences in terms of bioactive components (oligosaccharides, inositol phosphates, trypsin inhibitors and lectins) for each lentil-based extrudate. PCA transforms the original, measured variables into new uncorrelated variables called principal components (PC).…”

Section: Discussionmentioning

confidence: 99%

Novel fiber-rich lentil flours as snack-type functional foods: an extrusion cooking effect on bioactive compounds

et al. 2015

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Novel snack-type functional foods based on extruded lentil flours could convey the related health benefit of their bioactive compounds, provide a gluten-free alternative to consumers, and potentially increase the consumption of pulses. Extrusion treatment promoted an increase in galactopinitol, ciceritol, raffinose, stachyose and total α-galactoside content, in most lentil flours. As α-galactosides may act as prebiotics, they could convey beneficial effects to human and monogastric animals. Conversely, extrusion significantly (p < 0.05) reduced the inositol hexaphosphate content to less phosphorylated phytates (inositol pentaphosphate and inositol tetraphosphate), which provide health effects. The gluten-free formulation (control formulation #3) presented the highest significant (p < 0.05) drop in the inositol hexaphosphate of 14.7-fold decrease, but had a large increase in inositol pentaphosphate, due to extrusion processing. These two results are desirable in the finished product. Extrusion also caused a significant (p < 0.05) reduction in the trypsin content and completely inactivated lectin, in all processed samples.

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Section: Discussionmentioning

confidence: 99%