Effect of extrusion conditions on the physical properties of desi chickpea‐barley extrudates and quality attributes of their resulting flours

Abstract

In this study, response surface methodology (RSM) was used to evaluate the effect of extrusion conditions on physical properties of chickpea:barley extrudates (60:40), and the resulting protein quality of their flours. Barrel temperature (150–170°C) and moisture content (16–20%) were chosen as independent variables to generate a central composite design. Hardness, expansion index, bulk density, and protein quality were analyzed as responses parameters. Expansion was found to be higher at lower temperatures and higher moisture for the 60:40 chickpea:barley blend; bulk density became reduced with increased moisture; and hardness was found to increase at higher temperatures and lower moistures. The protein quality of their resulting flours was found to be greater at moisture contents higher than 16%. The composition, protein quality, and functional attributes were also examined for raw and precooked flours of chickpea, barley, and their blend at the center point of the RSM design (18% moisture, 160°C). Extrusion also leads to improved water hydration capacities and reduced viscosities for precooked individual and blended flours relative to the raw. Moreover, extrusion also led to improved protein quality in the chickpea and chickpea‐barley blend, but not the individual barley flour.

Extrusion Improves the Antihypertensive Potential of a Kabuli Chickpea (Cicer arietinum L.) Protein Hydrolysate

“…On one hand, extruded (23.92%) and unextruded (24.04%) chickpea flours had quite similar protein content ( p > 0.05), which means that the extrusion process has no impact on the content of this component. On the other hand, the protein content of the chickpea flours was slightly lower [ 7 , 21 ] or higher [ 22 , 23 , 24 ] than the mean values reported for this legume (from 18.5% to 25.0%). For the present study, chickpea seeds were obtained from plants that were grown in optimal conditions in an experimental station, and the environment provided could influence the protein content of the seeds.…”

“…Certainly, the extrusion-associated physicochemical changes at the protein level include not only a decreased protein dispersibility index and an increase in beta-sheet structure, which indicates reduced solubility and potential protein aggregation, but also an increase in protein digestibility [ 16 ]. In this context, extrusion makes proteins more accessible to peptide bond cleavage by gastrointestinal enzymes [ 16 , 38 , 39 ], which in turn could improve the protein quality parameter protein digestibility-corrected amino acid score as the content of limiting amino acids in chickpea protein hardly differs before and after extrusion [ 21 ]. Furthermore, protein denaturation and aggregation make them more susceptible to enzymatic hydrolysis due to the target sites becoming more exposed [ 40 ].…”

Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review

“…The response surface methodology (RSM) has been used by some researchers to investigate the best conditions for product optimization of the extrusion process. Guldiken et al [ 67 ], using RSM to optimize the extrusion process of a mixture of chickpea and barley flours (60:40), were able to obtain a product with great protein quality under the extrusion conditions of 160 °C barrel temperature, 18% feed moisture and 320 rpm screw speed.…”

The Physical Properties of High‐Quality Proteins Expanded Extrudates Made from Corn Meal, Chickpea Flour, and Yellow Pea Concentrate

“…The LAA of DCM and YPC were lysine and methionine respectively, whereas there was no LAA in the CPF, which was different from some authors reports that the fist LAA was valine or threonine or aspartic acid and arginine. [ 20 ] Differences in the composition and amount of protein found in chickpeas may be due to the variety, environmental conditions, as well as geographic location, plant growing season, and method of analysis used by the authors. [ 4 ] The absence of LAA of CPF in this study reflected its high protein quality.…”