Legume enriched cereal products: A generic approach derived from material science to predict their structuring by the process and their final properties

Monnet, Anne-Flore; Laleg, Karima; Michon, Camille; Micard, Valérie

doi:10.1016/j.tifs.2019.02.027

Cited by 94 publications

(56 citation statements)

References 83 publications

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“…Generally, the replacement of cereals with legumes leads to a general trend toward decrease in food acceptability as the percentage of legumes increases [ 36 ]; however, it greatly depends on the food matrices used and how the process conditions are adapted with respect to the change in formulation. Indeed, legume flour in some products, such as biscuits and pasta, can enhance food acceptability [ 37 ].…”

Section: Discussionmentioning

confidence: 99%

Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?

Proserpio

Bresciani

Marti

et al. 2020

Foods

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The impact of using legume flour and bran on both sensory and texture properties in extruded, sustainable snack formulations was investigated. Sensory attributes determining consumer preference or rejection of legume-based snacks, as well as food neophobia and food technology neophobia were also explored. Seven samples of extruded snacks (R = 100% rice flour; C = 100% chickpea flour; P = 100% green pea flour; C30 = 30% chickpea bran and 70% rice flour; C15 = 15% chickpea bran and 85% rice flour; P30 = 30% green pea bran and 70% rice flour; P15 = 15% green pea bran and 85% rice flour) were subjected to the three-point bend method using a TA.XT plus texture analyzer. Seventy-two subjects (42 women; aged = 29.6 ± 9.3 years) evaluated the samples for liking and sensory properties by means of the check-all-that-apply (CATA) method. The sample made with 100% rice flour obtained the lowest liking scores, and it was not considered acceptable by the consumers. Samples P, C, C15, and P15 were the preferred ones. Crumbliness and mild flavor attributes positively influenced hedonic scores, whereas stickiness, dryness, hardness, and to a lesser extent, visual aspect affected them negatively. Neophilic and neutral subjects preferred the snacks compared with the neophobic ones, while no differences in liking scores were found regarding food technology neophobia. Extruded snacks with legume flour and bran were moderately accepted by consumers involved in the present study, albeit to a lesser extent for neophobic subjects, and could represent an interesting sustainable source of fiber and high-value proteins, as well as a valuable alternative to gluten-free foods present on the market.

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Section: Discussionmentioning

confidence: 99%

Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?

Proserpio

Bresciani

Marti

et al. 2020

Foods

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“…That is the reason that meat analogues face more and more criticism for being artificial products [ 8 ]. The use of less refined ingredients is a development that gains traction in recent years [ 9 , 10 , 11 ]. To maintain new innovation in meat analogues, it is imperative to understand the role of each ingredient (refined or not) and their interplay to find alternatives that are better appreciated by consumers.…”

Section: Introductionmentioning

confidence: 99%

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Kyriakopoulou

Keppler

Goot

2021

Foods

397

197

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Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of meat analogues. In this review, we discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality. Our observation is that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications. Therefore, mixing and blending different plant materials to obtain superior functionality is for now the common practice. We observed though that an alternative approach towards the use of ingredients such as flours, is gaining more interest. The emphasis, in this case, is on functionality towards use in meat analogues, rather than classical functionality such as purity and solubility. Another trend is the exploration of novel protein sources such as seaweed, algae and proteins produced via fermentation (cellular agriculture).

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“…The characteristics of the breads from the combination of UBF and legume flours, denoted as P8 and L15 are remarkable, since the incorporation of pulses in bakery products is still a challenge (Monnet et al., 2019) except for its positive effect in the nutritional quality. It has been observed that the fortification with legume flours adversely affected the shape, colour, elasticity and hardness of wheat bread; this effect is observed when the substitution of wheat flour with lentil flour is greater than 10% (Kohajdová et al., 2013; Portman et al., 2018), and 5% with pea flour (Alasino et al., 2011).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of the behaviour of unripe banana flour with non-conventional flours in the production of gluten-free bread

Martínez-Castaño

Lopera-Idarraga

Pazmiño-Arteaga

et al. 2019

Food sci. technol. int.

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Gluten-free breads were developed by incorporating unripe banana flour in a blend of alternative flour/cassava starch, 45/50. A factorial design was applied to determine the simultaneous effect of percentage of unripe banana flour (2, 8, 15%) and the type of alternative flour (quinoa, oyster mushroom, yellow pea and lentil flour) on structural and colour properties of bread. Principal component analysis was used to evaluate the behaviour of the formulations from a comprehensive perspective. Three formulations, denoted as P8 (pea + 8% unripe banana flour), Q15 (quinoa + 15% unripe banana flour) and L15 (lentil + 15% unripe banana flour) exhibited the closest profiles to reference (wheat bread). Breads with oyster mushroom flour showed a profile significantly different from the rest of formulations. The interactions among the factors were significant for all studied properties and showed that the unripe banana flour fortification did not lead to proportional responses on the bread properties, but the behaviour of unripe banana flour in breadmaking relied on the percentage and the type of alternative flour used. The P8, Q15 and L15 exhibited high fibre content and carbohydrate content lower than the reference. In addition, P8 formulation can be classified as intermediate glycaemic index.

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Legume enriched cereal products: A generic approach derived from material science to predict their structuring by the process and their final properties

Cited by 94 publications

References 83 publications

Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?

Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Evaluation of the behaviour of unripe banana flour with non-conventional flours in the production of gluten-free bread

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