Nutritional, physicochemical, and textural properties of gluten‐free extruded snacks containing cowpea and whey protein concentrate

Abstract

Summary Ready‐to‐eat extruded snacks with high protein and fibre were developed from a composite flour comprising rice flour, cowpea flour and whey protein concentrate (WPC). Nutritional, physicochemical, and textural properties of extrudates were evaluated, at five ratios of cowpea: WPC (10:0, 15:05, 20:10, 25:15, 30:20); rice flour was used as a control. The protein and fibre content in the extrudates significantly increased (P ≤ 0.05) with cowpea (10%–30%) and WPC (5%–20%) incorporation compared to the control. The extrudates with higher levels of cowpea and WPC showed a significant increase in bulk density and hardness. A slight decrease of 12% was observed in the expansion of 15% cowpea and 5% WPC fortified extrudates compared to the control. The number of peaks during compression increased with incorporations of cowpea and WPC. All cowpea and WPC containing snacks were darker than the control. Significant correlations were found between the protein, fibre, colour values and textural properties. The essential and non‐essential amino acid profiles increased in the extrudates, proportionally to the cowpea and WPC fortification.

Influence of legume‐derived proteins with varying solubility on the direct expansion of corn starch during twin‐screw extrusion processing

“…The desire for healthier snacks has increased over the years, and one way to achieve this is by incorporating higher amounts of protein in snack products (Beck et al., 2017; Brennan et al., 2013; HewaNadungodage et al., 2022; Muñoz‐Pabon et al., 2022). The food industry has made a lot of effort to develop high‐protein snacks by including proteins from pulses.…”

Protein fortification in oat flour gel using various dairy protein ingredients: An evaluation of textural and pasting properties

“…Thus, proteins from animal sources can be utilised to develop more nutritionally balanced foods with oats. Specifically, dairy proteins such as whey have antioxidant, immunostimulatory and anticarcinogenic properties (HewaNadungodage et al 2022). In addition to providing high-quality protein for nutrition, they are also ideal for fortifying foods (Hoppe et al 2008).…”

Legume protein concentrates from green gram, cowpea, and horse gram

“…More recently, cowpea has been used to prepare comminuted fish and meat products to improve textural properties (Oyeyinka et al, 2021). Cowpea proteins can also be used as functional ingredients like emulsifiers, foaming agents, and supplements in food products (Hewanadungodage et al, 2022). Cowpea proteins can be used as functional ingredients to enhance the water absorption and organoleptic properties of foods in the baking industry (Campbell et al, 2016).…”

“…Given the rising awareness about these facts, consumers are shifting to healthier diets such as plant-based meat analogues. The reduction in meat and meat product consumption entails and increases the consumption of plant-based diets such as fruits, legumes, nuts, seeds, cereals, vegetables, texturized vegetable proteins, plant protein concentrates, plant protein isolates, meat substitutes, mushrooms, fruit juices, jams, jellies, tofu, miso, and natto (Hewanadungodage et al, 2022;Profeta et al, 2021;Van Loo et al, 2020). Plant proteins could support the preparation of meat analogues, and help replace animal proteins.Plant proteins and their blends are being employed to prepare a wide range of meat analogues with different variations in structures to map their texture against meat alternatives (Erni et al, 2021).…”