Nutritional, antioxidant and phytochemical characterization of healthy ready-to-eat expanded snack produced from maize/common bean mixture by extrusion

Félix-Medina, Jennifer V.; Gutiérrez‐Dorado, Roberto; López‐Valenzuela, José A.; López‐Ángulo, Gabriela; Quintero‐Soto, María F.; Perales-Sánchez, Janitzio Xiomara Korina; Montes‐Ávila, Julio

doi:10.1016/j.lwt.2021.111053

Cited by 28 publications

(26 citation statements)

References 31 publications

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“…Félix‐Medina et al . (2021) also reported an increase in the protein digestibility (75.17% to 77.21%) of maize extrudates incorporated with 30% bean flour due to denaturation of the proteins results in higher exposure sites for enzyme activity and reduction of anti‐nutritional factors due to heating. Flores‐Silva et al .…”

Section: Impact Of Pulse Incorporation On Bio‐functional Characterist...mentioning

confidence: 93%

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Role of pulses to modulate the nutritive, bioactive and technological functionality of cereal‐based extruded snacks: a review

Sharma

Makroo

et al. 2021

Int J of Food Sci Tech

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Summary Pulses hold excellent nutritive potential owing to high‐quality protein content, dietary fibre, minerals, vitamins, oligosaccharides, polyphenols, tannins, phytosterols and several other bioactive constituents. These bio‐functional compounds impart significant health benefits by reducing the risk of several chronic complications such as hypertension, cancers, cardiovascular diseases and neurological concerns mainly through anti‐oxidative and radical scavenging mechanisms. These high protein ingredients when added to cereal‐based extruded snacks not only enhance the nutritive and bioactive profile of the resultant snacks but also modulate the techno‐functional attributes of the extrudates. Protein interactions with cereal‐based starch and other constituents result in structural variation at the macromolecular level consequently varying the physical, mechanical and techno‐functional properties including expansion ratio, bulk density, hydration properties, pasting characteristics and texture. The present review aimed at elaborating the nutritive and bio‐functional potential of pulses enriched cereal‐based expanded snacks. Further, significant emphasis has been given to the impact of pulse flour incorporation on functional, structural and mechanical properties of the cereal‐based extrudates.

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Section: Impact Of Pulse Incorporation On Bio‐functional Characterist...mentioning

confidence: 93%

“…Félix‐Medina et al . (2021) have characterised extrudates from maize and common beans phenolic acids and unsaturated fatty acids and confirmed the presence of fourteen phenolic acids, three flavonoids in addition to oleic and linolenic acids. Oliveira et al .…”

Section: Impact Of Pulse Incorporation On Bio‐functional Characterist...mentioning

confidence: 94%

Role of pulses to modulate the nutritive, bioactive and technological functionality of cereal‐based extruded snacks: a review

Sharma

Makroo

et al. 2021

Int J of Food Sci Tech

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“…Ellos mencionan que durante el proceso de extrusión hay una disminución en el contenido de lisina debido a que este aminoácido es muy susceptible a reaccionar con azucares reductores mediante su grupo amino en la posición épsilon durante la reacción de Maillard en el proceso de extrusión por las altas temperaturas. Sin embargo, mencionan que la pérdida o disminución de aminoácidos es directamente proporcional a la intensidad del proceso, jugando un papel fundamental la temperatura, la humedad y el tiempo de residencia del material con las que se procese (Félix-Medina et al, 2021).…”

Section: Discussionunclassified

“…En los granos integrales de maíz y frijol, los compuestos fenólicos existen en formas libres, ligadas y solubles conjugadas. Félix-Medina et al (2021) reportaron algunos de estos compuestos fenólicos (ácidos fenólicos: ferúlico, p-cumárico, siríngico, sinápico, y flavonoides: quercetina, kaemferol, daidzeina, naringenina) en las fracciones libres y ligadas de una botana de segunda generación (directamente expandida) producida por extrusión a partir de una mezcla 70:30 de maíz y frijol común. En la literatura, la mayoría de los reportes científicos acerca de compuestos fenólicos y su actividad antioxidante solamente incluyen la fracción de compuestos solubles en soluciones de metanol, etanol y acetona, los cuales corresponden a fenólicos libres y solubles conjugados; sin embargo, Liu (2007) reportó la importancia de la determinación de compuestos fenólicos libres y ligados.…”

Section: Discussionunclassified

Alimento funcional para adultos mayores producido por extrusión a partir de granos integrales de maíz/frijol común

Sánchez¹,

Moreno²,

Moreno³

et al. 2021

Acta Universitaria

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El objetivo del trabajo fue desarrollar un alimento funcional para adultos mayores (AFAM) con valores altos de aceptabilidad sensorial, propiedades nutricionales, contenido de compuestos fenólicos y actividad antioxidante, usando una mezcla 60%:40% de harinas de maíz y frijol común integrales obtenidas por extrusión con condiciones optimizadas. Las condiciones de extrusión usadas fueron temperatura de extrusión (TE = 95 ºC-195 ºC) y velocidad del tornillo (VT = 80 rpm-240 rpm). Una superficie de respuesta de la función matemática de deseabilidad global se usó para maximizar la actividad antioxidante y aceptabilidad. Las mejores combinaciones de variables de proceso fueron harina de maíz integral extrudido: TE = 97 °C/VT = 236 rpm, y harina de frijol común integral extrudido: TE = 152 ºC/VT = 240 rpm. La mezcla optimizada tuvo actividad antioxidante = 12 384 μmol de ET/100 g y relación de eficiencia proteínica calculada (C-PER) = 2.24. Una porción de AFAM (150 g) contiene 6.85 g de proteínas, 9.91 g de fibra dietaria total y cubre 100% de la ingesta diaria recomendada de antioxidantes calificada con una aceptabilidad de 85. El AFAM optimizado podría utilizarse para promover salud y prevenir enfermedades.

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“…Other studies have also used bean as ingredient for the development of spaghetti and ravioli (Gallegos-Infante et al, 2010;Ringuette et al, 2018), extruded snacks (Bassinello et al, 2015), light red kidney bean porridge (Nyombaire et al, 2011), snack bars (Ramírez-Jiménez et al, 2018), cookies (Pérez-Ramírez et al, 2018, bread and chips (Hooper et al, 2019), and extruded snacks made with maize and bean (7:3;Félix-Medina et al, 2021). In addition, there is significant interest presently in dry and wet fractionation of pulses into starch, protein, and fiber concentrates for use in both food and nonfood products (Tyler et al, 2017).…”

Section: Alternative Uses Of Beans With Low Culinary Qualitymentioning

confidence: 99%

Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)

et al. 2021

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The culinary quality of carioca beans is related to their market value and consumer acceptability. The depreciation of the cooking/technological quality of the product occurs mainly because of the integument browning and the longer cooking time of the grains, which are influenced by the storage time and conditions. The loss of culinary quality reduces the market value of carioca beans because consumers reject darkened grains that are attributed to a longer cooking time. As a result, cooking time (resistance to cooking), the color of the integument, and the texture of the cooked beans are determinant factors in the acceptance of carioca bean cultivars. The browning of the grain integument and the cooking time mainly depends on the environmental conditions, storage time, the tegument of each genotype, and the chemical and physical properties of the cotyledons. Therefore, this review aims to survey the scientific literature on the extrinsic and intrinsic factors that affect the culinary quality of carioca beans.

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Nutritional, antioxidant and phytochemical characterization of healthy ready-to-eat expanded snack produced from maize/common bean mixture by extrusion

Cited by 28 publications

References 31 publications

Role of pulses to modulate the nutritive, bioactive and technological functionality of cereal‐based extruded snacks: a review

Role of pulses to modulate the nutritive, bioactive and technological functionality of cereal‐based extruded snacks: a review

Alimento funcional para adultos mayores producido por extrusión a partir de granos integrales de maíz/frijol común

Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)

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