Effects of extrusion processing and gum content on physicochemical, microstructural and nutritional properties of fermented chickpea-based extrudates

Yağcı, Sibel; Altan, Aylin; Doğan, Faruk

doi:10.1016/j.lwt.2020.109150

Cited by 43 publications

(32 citation statements)

References 21 publications

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“…The best conditions were, again, low feed moisture content (14%), and high screw speed (550 rpm). These conditions ensured the lowest density and hardness, coupled with the highest water absorption index (WAI) and water solubility index (WSI) [34]. Similar findings were observed in trials aimed at obtaining nutritious puffed snacks based on fermented chickpea flour (50%), yogurt, and potato starch, extruded by a twin-screw extruder.…”

Section: Optimizing the Processing Conditions For Legume-added Extrudsupporting

confidence: 70%

“…In instant soups and infant foods, WAI should be as high as possible, because it is related to the ability of extruded flours to be easily reconstituted with water in a thick suspension. High WAI is observed at high extrusion temperature [31,53], high moisture content [28], and low screw speed [34,57]. High screw speeds have harsher effects on starch polymers, leading to molecule breakdown and affecting gelatinization and, therefore, ability to bind water [34,57].…”

Section: Starch Pasting Properties Degree Of Gelatinization Initial Vmentioning

confidence: 99%

“…Less severe processing conditions or high content of lipids, which form complexes with amylose, contribute to reduced starch degradation with lower amounts of low molecular weight water-soluble products. Similarly, high feed moisture results in low WSI because moisture plasticizes the extruding material, reducing its viscosity and therefore lowering friction phenomena with a consequent 'protective' effect on flour constituents [34].…”

Section: Starch Pasting Properties Degree Of Gelatinization Initial Vmentioning

confidence: 99%

“…Low moisture content reduces both hardness and BD because it raises the friction within the matrix and therefore increases the drag force, resulting in higher temperature and greater pressure on the die [ 44 , 45 ]. High pressure on the die, in turn, causes a greater expansion of the compressed bubbles at the exit of the extruder, and therefore results in a greater puffing of the extrudate [ 34 , 46 ]. Along with low moisture, also high temperature increases the pressure inside the extruder and then positively influences the expansion, reducing both hardness and BD [ 34 , 42 , 47 , 48 , 49 , 50 ].…”

Section: Effect Of Extrusion Cooking Parameters On the Physical-chmentioning

confidence: 99%

“…High pressure on the die, in turn, causes a greater expansion of the compressed bubbles at the exit of the extruder, and therefore results in a greater puffing of the extrudate [ 34 , 46 ]. Along with low moisture, also high temperature increases the pressure inside the extruder and then positively influences the expansion, reducing both hardness and BD [ 34 , 42 , 47 , 48 , 49 , 50 ]. An amylose/amylopectin ratio accounting for 1:3–1:4 in the starchy fraction of the raw materials is needed to optimally obtain puffed and crunchy products [ 51 ].…”

Section: Effect Of Extrusion Cooking Parameters On the Physical-chmentioning

confidence: 99%

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Use of Legumes in Extrusion Cooking: A Review

Pasqualone

Costantini

Coldea

2020

Foods

116

102

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The traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of legume flours in extrusion cooking, proving that legumes have excellent potential for the production of extruded ready-to-eat foods by partially or totally replacing cereals. This review identifies the optimal processing conditions for legume-based and legume-added extruded foods, which allow the improvement of the expansion ratio and give the extrudates the spongy and crisp structure expected by consumers. In particular, the effect of the individual processing parameters on the physical-chemical and nutritional properties of the final product is highlighted. The extrusion cooking process, indeed, has a positive effect on nutritional characteristics, because it induces important modifications on starch and proteins, enhancing their digestibility, and reduces the content of trypsin inhibitors, lectins, phytic acid, and tannins, typically present in legumes. Therefore, the extrusion of legume flours is a viable strategy to improve their nutritional features while reducing home preparation time, so as to increase the consumption of these sustainable crops.

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Section: Optimizing the Processing Conditions For Legume-added Extrudsupporting

confidence: 70%

Section: Starch Pasting Properties Degree Of Gelatinization Initial Vmentioning

confidence: 99%

Section: Starch Pasting Properties Degree Of Gelatinization Initial Vmentioning

confidence: 99%

Section: Effect Of Extrusion Cooking Parameters On the Physical-chmentioning

confidence: 99%

Section: Effect Of Extrusion Cooking Parameters On the Physical-chmentioning

confidence: 99%

See 3 more Smart Citations

Use of Legumes in Extrusion Cooking: A Review

Pasqualone

Costantini

Coldea

2020

Foods

116

102

View full text Add to dashboard Cite

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Production, Processing, and Nutritional Profile of Chickpeas and Lentils

Sidhu¹,

Zafar²,

Benyathiar³

et al. 2021

Dry Beans and Pulses

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Modelling and optimization of the extrusion process in a snack of barley/corn and nutritional evaluation of the optimized product

et al. 2021

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Background and objectives Most of the snacks in the market contain a single cereal and show nutritional deficiencies. The aim of the study was to optimize the conditions of the extrusion process for a snack with barley/corn mix and their physicochemical evaluation, amino acid content, protein digestibility, and resistant starch as a healthy snack. Findings The regression model indicated that the variables water absorption index, water solubility index, and hardness can be explained by the models. Expansion index showed no significant effect. The optimal conditions of the process of extrusion were feed moisture 38%, die temperature 130°C, and barley/corn mix 50:50. An unflavored snack with 392.11 kcal/100 g was obtained, considering it is flavored, its estimated energy contribution is around of 446.11 kcal/100 g. The concentration of essential amino acids in the extrudate meets the requirements established by FAO/WHO/UNU for children and adolescents. Protein digestibility increased and the content of available and resistant starch was reduced. Conclusions The optimal conditions of extrusion allowed to obtain an alternative snack with the essential amino acid requirements and higher protein digestibility. Significance and novelty The combination of two cereals allows to supplement the requirement of essential amino acids and greater protein digestibility.

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Effects of extrusion processing and gum content on physicochemical, microstructural and nutritional properties of fermented chickpea-based extrudates

Cited by 43 publications

References 21 publications

Use of Legumes in Extrusion Cooking: A Review

Use of Legumes in Extrusion Cooking: A Review

Production, Processing, and Nutritional Profile of Chickpeas and Lentils

Modelling and optimization of the extrusion process in a snack of barley/corn and nutritional evaluation of the optimized product

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