Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice

Abstract

Extrusion cooking allows the development of value-added products from pulses, such as gluten-free snacks with added functional properties. The main objective of this study was to evaluate the changes induced by the extrusion process on the carbohydrate fraction (total carbohydrates, soluble sugars and oligosaccharides, dietary fiber, and arabinoxylans) of novel flour formulations based on chickpeas and rice enriched with different dietary fiber sources. Moreover, the influence of the addition of fiber-rich ingredients, such as Fibersol® and passion fruit, on the analyzed compounds was also evaluated. Sucrose was the main soluble sugar found in analyzed formulations, and raffinose was the prevalent oligosaccharide, followed by stachyose. The content of total α-galactosides tended to be higher after extrusion cooking. As a consequence of the extrusion treatment, the content of total and soluble dietary fiber was statistically increased in most of the analyzed samples. In general, no significant changes were observed in total arabinoxylan content as a consequence of the extrusion process, while the content of water-soluble arabinoxylans was significantly increased in extruded formulations. It was observed that the content of total available carbohydrates, stachyose, and water-soluble arabinoxylans were significantly influenced by the addition of passion fruit, Fibersol®, and both. The incorporation of these ingredients in gluten-free formulations based on chickpeas and rice allows one to obtain suitable functional formulations for the development of innovative, gluten-free, extruded snack-type products, which could be an interesting alternative for people with celiac disease.

Impact of Cooking and Extrusion Processing on Nutritional, Antinutritional, and Techno-Functional Characteristics of Indigenous Bean (Phaseolus coccineus)

“…Nakitto et al (2015) 76 reported an increase in the CAC after cooking for dry beans (3.19%); these differences could be because of the different methods used for cooking and the varieties of beans studied. Extrusion did not significantly (p > 0.05) affect the CAC content; similar results were reported by Ciudad-Mulero et al (2022), 77 reporting the CAC content for chickpeas and lentils before and after extrusion without any significant effect. Kowalski et al (2018) 78 reported a decrease in starch and available carbohydrates after extrusion in waxy wheat flour, due to high shear forces, heat, and pressure during extrusion, thus promoting a breakdown of starch resulting in dextrinization.…”

Technological approaches applied in the design of gluten-free bakery products

“…The extrusion cooking method is an emerging alternative technology the food industry applies to develop GF products with acceptable nutritional (Sajid Mushtaq et al 2021), sensory and functional characteristics (Silva et al 2016). Extrusion is a versatile, high-temperature-short-time technology that allows producing fully cooked, low-moisture, and shelf-stable food products (Ciudad-Mulero et al 2022). Cooking-extrusion (extrusion) modifies the functional properties of flour due to the gelatinisation of starch along with protein unfolding and aggregation.…”

“…Cooking-extrusion (extrusion) modifies the functional properties of flour due to the gelatinisation of starch along with protein unfolding and aggregation. Extrusion improves emulsifying and foaming properties of flours, making them more suitable for some glutenfree products (Offiah et al 2019;Ek et al 2020;Bouasla and Wójtowicz 2021;Ciudad-Mulero et al 2022). For example, using extruded quinoa flour with low lactic acid levels has led to a gluten-free bread with high specific volume and low firmness (Murgueytio and Santacruz 2020).…”

In Vitro Bioaccessibility of Bioactive Compounds from Rosehip-Enriched Corn Extrudates

“…In the UK, the sale value for snacks, crisps, and nuts, being considered staple foods, is estimated to reach £4.8 billion in 2022, consumed by 90% of households [ 4 ]. In line with this, recently, Ciudad-Mulero et al highlighted that snack-type product consumption increased, being mainly consumed by children, and probably could represent a real source for improving consumption health [ 5 ].…”