Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends

Bai, Tian; Nosworthy, Matthew G.; House, James D.; Nickerson, Michael T.

doi:10.1016/j.foodres.2018.02.061

Cited by 53 publications

(51 citation statements)

References 46 publications

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“…It is also a technology commonly used in the food industry to produce breakfast cereals, pasta, snacks, pet foods, animal feed, and many more. During extrusion, processing conditions lead to both chemical and physical changes to the ingredients, such as starch gelatinization (Riaz & Rokey, ), complex formation between proteins, starches and lipids (Allen, Carpenter, & Walsh, ; Chapman, ), protein denaturation, and enzyme and bioactive compound inactivation (Bai, Nosworthy, House, & Nickerson, ); all of these changes can modify the physical, functional, and nutritional properties of the extrudate.…”

Section: Introductionmentioning

confidence: 99%

Effect of barrel temperature and feed moisture on the physical properties of chickpea–sorghum and chickpea–maize extrudates, and the functionality and nutritional value of their resultant flours—Part II

et al. 2019

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Background and objectives The effect of barrel temperature (120 and 150°C, held constant in zones 4–6) and feed moisture (20% and 24%) on the physical properties of chickpea–sorghum (CS) and chickpea–maize (CM) extrudates, and the functional and nutritional properties (protein quality) of their flours were examined. Findings Temperature had a greater effect on the physical properties than moisture for both blends, where, in general, extrusion at 150°C resulted in greater expansion, less hardness, and lower bulk density than at 120°C. Extrusion also increased the water‐holding capacity relative to the raw CS and CM blends, but had an adverse effect on oil‐holding capacity, foaming, and emulsifying properties. Pasting viscosities of precooked flours were also lowered by 8 to 37 times due to the pregelatinization of the starch. Although in vitro protein digestibility increased after extrusion, the in vitro protein digestibility‐corrected amino acid score (PDCAAS) showed an overall reduction relative to the raw blended flours due to the reduction of the primary limiting amino acid lysine during extrusion. Conclusions Only the chickpea–maize blend extruded at 120°C at either 20% or 24% moisture had higher in vitro PDCAAS than the raw blend, with only the one with 24% moisture having a value >0.70. Significance and novelty A balance between functionality and protein quality needs to be considered when using extruded pulse–cereal blends.

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Section: Introductionmentioning

confidence: 99%

Effect of barrel temperature and feed moisture on the physical properties of chickpea–sorghum and chickpea–maize extrudates, and the functionality and nutritional value of their resultant flours—Part II

et al. 2019

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“…Protein quality is typically measured using the internationally recognized method of the United Nation's FAO/WHO (), which is the protein digestibility corrected amino acid score or PDCAAS, and relates a protein's amino acid composition with digestibility/bioavailability. Amino acid profiles, in vitro protein digestibility (IVPD) and determination of an in vitro protein digestibility corrected amino acid score (IV‐PDCAAS) for all precooked flours from the central composite design and, both raw and precooked flours from the central point conditions were examined according to Bai et al ().…”

Section: Methodsmentioning

confidence: 99%

“…Water hydration and oil holding capacities, and pasting propoerties for all raw and precooked flours from the central point conditions were examined. Water hydration and oil holding capacities were determined according to AACC method 56‐20.01 (AACC, ) and by Bai et al (), respectively. Pasting properties were analyzed using a Rapid Visco Analyzer (RVA, Model 4, Newport Scientific, Warriewood, NSW, Australia).…”

Section: Methodsmentioning

confidence: 99%

“…As part of a complementary diet, pulses are often combined with cereals to ensure a complete balance of essential amino acids is consumed to support proper growth and development. Pulses are well known to be rich in lysine but deficient in the thiol‐containing amino acids (methionine and cysteine) and tryptophan, whereas cereals are rich and deficient in the opposite (Bai, Nosworthy, House, & Nickerson, ). For product development to occur, these ingredients typically need to be processed in some capacity to improve their functional and nutritional value.…”

Section: Introductionmentioning

confidence: 99%

“…Then using the center point of the optimization design, the composition, protein quality, and functional attributes of raw and precooked chickpea, barley, and chickpea‐barley blended flours were examined. The blending ratio was selected based on work by Bai et al () who processed similar materials by infrared heating, and based on predicted protein digestibility corrected amino acid scores derived from amino acids of the individual raw flours (data not shown).…”

Section: Introductionmentioning

confidence: 99%

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

Güldiken

Yovchev

Nosworthy

et al. 2019

Journal of Texture Studies

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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.

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Utilization of Dry Beans and Other Pulses as Ingredients in Diverse Food Products

Hill¹

2021

Dry Beans and Pulses

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Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends

Cited by 53 publications

References 46 publications

Effect of barrel temperature and feed moisture on the physical properties of chickpea–sorghum and chickpea–maize extrudates, and the functionality and nutritional value of their resultant flours—Part II

Effect of barrel temperature and feed moisture on the physical properties of chickpea–sorghum and chickpea–maize extrudates, and the functionality and nutritional value of their resultant flours—Part II

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

Utilization of Dry Beans and Other Pulses as Ingredients in Diverse Food Products

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