Effect of feed moisture and extrusion temperature on protein digestibility and extrusion behaviour of lentil and horsegram

Ghumman, Atinder; Kaur, Amritpal; Singh, Narpinder; Singh, Baljit

doi:10.1016/j.lwt.2016.02.032

Cited by 54 publications

(63 citation statements)

References 34 publications

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“…Protein content of WP and PP varied from 22.01% to 25.77% and 37.3-47.4%, respectively (Table 1). The protein content of WGP and LJP (PBW343-10%, NIC14398-25.9%) was observed to be significantly higher than that of counterpart germinated grains (Singh et al, 2011;Ghumman et al, 2016b;Katyal et al, 2016). Juice powder from both wheat and pulses showed higher ash and protein content than their counterpart shoot powder.…”

Section: Proximate Compositionmentioning

confidence: 90%

Chemical, nutritional and phenolic composition of wheatgrass and pulse shoots

Ghumman

Singh

Kaur

2017

Int J of Food Sci Tech

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Summary Chemical, nutritional and antiradical properties of juice and shoot powder from wheatgrass and pulses were evaluated. Wheatgrass powder (WP) showed higher radical scavenging capacity, ash and chlorophyll content and lower protein content as compared to pulse powder (PP). Wheatgrass (WJP) juice powder had significantly higher K and Mg content as compared to pulse juice powder (PJP). Powders with relatively higher K and Mg content had higher radical scavenging capacity and chlorophyll content. Vanillic acid was present only in free form in both WP and PP. Luteolin was equally distributed in acid‐ and base‐bound form; sinapic acid was higher in base‐bound fraction; and protocatechuic acid was higher in acid‐bound form in both the sources. Positive correlations were found between radical scavenging capacity and ferulic acid and sinapic acid, whereas radical scavenging capacity was negatively correlated with gallic acid and p‐coumaric acid. WJP had higher glutamic acid, histidine, threonine, citrulline, arginine, gamma‐amino butyric acid (GABA) and leucine as compared to PJP. The present study highlights the nutritional benefits of wheatgrass juice.

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Section: Proximate Compositionmentioning

confidence: 90%

Chemical, nutritional and phenolic composition of wheatgrass and pulse shoots

Ghumman

Singh

Kaur

2017

Int J of Food Sci Tech

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“…Laguna ) seeds as protein content of 235.7 g kg −1 , ash content of 27.4 g kg −1 , and lipid content of 26.3 g kg −1 , db. In this study, proximate composition of raw materials is consistent with previous findings …”

Section: Resultsmentioning

confidence: 62%

“…observed that oil absorption capacity of lentil and horsegram extrudates were in the range of 772–1054 g kg −1 and 771–916 g kg −1 , respectively. In this study, oil absorption capacity values of red lentil extrudates were similar to the findings in the literature …”

Section: Resultsmentioning

confidence: 98%

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Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking

Masatcioglu

Köksel

2019

J Sci Food Agric

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BACKGROUND There are excellent opportunities for greater incorporation into our diets of pulses, which are rich in proteins and dietary fibers, if their functional properties are modified to fit a wide range of applications in the food industry. The objective of this research was to produce high protein and fiber extrudates from yellow pea and red lentil flours using conventional and N2 gas injection assisted extrusion cooking methods. The effects of process variables on extrudate functional and thermal properties were also investigated. RESULTS The cold viscosity of extrudates produced by N2 gas injection were higher than those produced by conventional extrusion, indicating that gas‐assisted extrusion does affect the end‐product pasting properties. At higher barrel temperatures (150–175 °C) extrudates did not exhibit any thermal transition in their thermograms, and thus their starches were completely gelatinized and proteins completely denatured during extrusion. In general, water solubility of extrudates produced by N2 gas injection was significantly (P < 0.05) higher than those produced by conventional extrusion. Emulsion capacity and stability of yellow pea extrudates were in the range of 44–50% and 42–47%, respectively, and the counterpart values of red lentil extrudates were very similar (in the range of 43–47% and 43–46%, respectively). CONCLUSION Nitrogen gas injection assisted extrusion cooking can be used practically in development of pulse extrudates which contain high protein and dietary fiber. This novel and innovative technique is a reliable alternative method to the conventional CO2 gas injection assisted extrusion cooking methods in the snack food and food ingredient industries. © 2019 Society of Chemical Industry

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“…However, no significant changes in the protein profile were observed, indicating no protein degradation occurred during storage. The most striking result was observed for toasted pea flour (lane 5), which showed a variety of diffuse bands with different molecular weights corresponding to a wide range of glycated species of proteins resulting from unfolding, cross-linking, and aggregation of proteins taking place during the advanced stages of the MR. Other authors (Ghumman et al 2016b) observed that proteins present in lentil and horsegram disappeared or decreased with the increase of temperature (100-125°C) during the extrusion process. Table 1 and Fig.…”

Section: Assessment Of Maillard Reaction Evolutionmentioning

confidence: 94%

Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and α-amylase inhibition in pulse flours

et al. 2016

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In this paper, the quality of bean, chickpea, fava beans, lentil and pea flours from Algeria has been evaluated. Maillard reaction (MR) indicators, modifications in the carbohydrate and protein fractions, antioxidant activity and a-amylase inhibitor of raw, toasted and stored samples were evaluated. Fava beans, beans and peas showed higher content of raffinose family oligosaccharides while chickpeas and lentils showed higher polyol content. Toasting and storage caused slightly change in pulse quality; MR showed slight losses of lysine but increased antioxidant activity. Moreover, inhibition of a-amylase was slightly augmented during processing; this could increase the undigested carbohydrates that reach the colon, modulating the glycemic response. These results point out the suitability of these flours for preparing high-quality foodstuffs intended for a wide spectrum of the population, including hyperglycemic and gluten intolerant individuals.

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Effect of feed moisture and extrusion temperature on protein digestibility and extrusion behaviour of lentil and horsegram

Cited by 54 publications

References 34 publications

Chemical, nutritional and phenolic composition of wheatgrass and pulse shoots

Chemical, nutritional and phenolic composition of wheatgrass and pulse shoots

Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking

Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and α-amylase inhibition in pulse flours

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