New food compositions to increase the content of phenolic compounds in extrudates

Abstract

Phenolic compounds are linked to a number of health benefits, including antioxidant, antibacterial, antiglycaemic, antiviral, anticarcinogenic, anti-inflammatory and vasodilatory properties. To improve a great loss of phenolics during extrusion, researchers have investigated incorporating functional ingredients into the extrusion input mixture. Other reasons for the addition of active ingredients are the re-use of by-products from food technology, decreasing the calorie content of extruded food, inhibition of starch digestion, and the colour change of the gluten-free products. The paper presents 28 examples of new designs for extrusion based on rice, corn, cassava, sorghum, and lentil flours and on other crops, together with the analyses of phenolics. The present results show the highest total phenolic content in sorghum among cereals, and lentil flour and orange peel powder among mixtures for extrusion to prepare extrudates. The highest content of total flavonols was found in the mixture containing corn and freeze-dried red and purple potatoes.

Sorghum- and Chickpea-Based Ready-to-Eat Extrudate Flakes: Quality Attributes and In Vitro Digestibility

“…Extruded flakes exhibit good amount of TPC value, and it increased with raising BT; the amount incremented from 3799.76 mg FE/100 g dw (130 °C) to 4025 mg FE/100 g dw (170 °C) at 14% FM (Table 4). Earlier published reports support the concept that as compared to other thermal treatments, short-span processing of samples through extrusion is beneficial as it will help to maintain phenolic compounds [48,49]. The findings in the present study are in agreement to reported observations by Wafula et al [50], which showed that cooking by extrusion has shown a modulating effect on quality attributes and nutrients of grains (rice and sorghum) and bamboo composites.…”

Sorghum–mung bean combination snacks: Effect of extrusion temperature and moisture on chemical, functional, and nutritional characteristics

“…As per TPC is concerned, the amount incremented from 4578.01 mg/100 g (dw) (130°C) to 5117.23 mg/100 g (dw) (170°C) at 14% MC (Table 3). It has been mentioned that the short‐time processing by extrusion gives a potential advantage for maintaining phenolics as compared with other heating treatments (Sarka et al, 2020). The results were in accordance with that of Wafula et al (2020), where extrusion cooking had a positive effect on the nutritional properties of sorghum, rice, and bamboo composites.…”

“…sing by extrusion gives a potential advantage for maintaining phenolics as compared with other heating treatments (Sarka et al, 2020).…”

Effect of extrusion processing on techno‐functional properties, textural properties, antioxidant activities, in vitro nutrient digestibility and glycemic index of sorghum–chickpea‐based extruded snacks

“…As per TPC is concerned, the amount incremented from 4009.76 mg FE/100 g dw (130°C) to 4512.80 mg FE/100 g dw (170°C) at 14% MC (Table 3). It has been mentioned that the short‐time processing by extrusion gives a potential advantage for maintaining phenolics as compared to other heating treatments (Sarka et al, 2020). The results were in accordance with that of Wafula and Mahungu (2020), where extrusion cooking had a positive effect on the nutritional properties of sorghum, rice and bamboo composites.…”