Physico-chemical properties, phytochemicals and DPPH radical scavenging activity of supercritical fluid extruded lentils

Lv, Ying; Glahn, Raymond P.; Hebb, Richard Lebaron; Rizvi, Syed S.H.

doi:10.1016/j.lwt.2017.10.063

Cited by 24 publications

(16 citation statements)

References 38 publications

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“…Morales et al (2015) and Amarowicz et al (2009) found that the DPPH scavenging activity of pulse flours increased >90% with extrusion and the addition of some other food ingredients. Contrary to the results published by Lv et al (2018), our results suggest that the extrusion (with slow screw speed) and cooking processing enhanced the DPPH scavenging activity in lentils.…”

Section: Dpphcontrasting

confidence: 99%

Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses

et al. 2021

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Pulses are consumed worldwide with different processing methods, which may impact their digestibility, protein quality, and composition. This study aims to analyze the effect of extrusion, baking, and cooking on protein nutritional parameters; bioactive compounds; and the impact on antioxidant capacity (AOX) of 10 selected pulses.Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) revealed that thermal processing causes modifications to the main storage proteins in pulses.

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Section: Dpphcontrasting

confidence: 99%

Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses

et al. 2021

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“…Rathod and Annapure (2016) reported lower trypsin inhibitor activities ranging from 0.013 to 0.049 TIU/mg DW, and reductions up to 99.5% were observed in lentil extruded snacks processed at 140, 160, or 180 • C. Trypsin inhibitors are heat sensitive and tend to degrade with any heat treatment above 100 • C; below this temperature, the reduction is less effective (Nikmaram et al, 2017;Patterson et al, 2017). Lv et al (2018) used a mixture of Red lentil flour, pregelatinized potato starch, lecithin, and Dimodan R , extruded at 55 • C and 40, 80, or 120 rpm. They observed that trypsin inhibitor activity varied from around 2.7 to 4.1 TIU/mg, and the reductions merely reached up to 51.8% due to the low temperature used.…”

Section: Trypsin Inhibitorsmentioning

confidence: 99%

Pulse‐based snacks as functional foods: Processing challenges and biological potential

Escobedo

Mojica

2021

Comp Rev Food Sci Food Safe

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Despite their high nutritional value and potential health benefits, pulse intake has not increased in the last three decades. Several strategies have been implemented to increase pulse consumption, such as their incorporation in bakery products, breakfast cereals, and snacks. The inclusion of pulses in these products could be an alternative to satisfy the consumers' demand for healthy foods. However, pulse-based snacks face important challenges, including reducing antinutritional factors, achieving consumer acceptance, and consolidating the pulse-based snacks as functional foods. This review summarizes and discusses methods for producing snacks where cereals or tubers were replaced with at least 50% pulses. Also, it briefly assesses their effect on nutritional composition, antinutritional factors, sensory acceptance, and different health benefits evaluations. Extruded snacks exhibited high protein and dietary fiber and low fat content, contrary to the high fat content of deep fat-fried snacks. Meanwhile, baked snacks presented moderate concentrations of protein, dietary fiber, and lipids. Pulses must be pretreated using process combinations such as soaking, dehulling, cooking, fermentation, germination, and extrusion to reduce the antinutritional factors. Pulse-based snacks show good sensory acceptance. However, sensory evaluation should be more rigorous using additional untrained judges. Several studies have evaluated the health benefits of pulse-based snacks.More research is needed to validate scientifically the health benefits associated with their consumption. Pulse-based snacks could be an alternative to improve the nutritional composition of commercially available snacks. The use of pulses as ingredients of healthier snacks represents an important alternative for the food industry due to their low cost, sensory characteristics, high nutritional profile, and environmental benefits.

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“…The extrusion process can modify the structure of the starch and affect the temperature at which swelling of the starch starts (Lv et al, 2018). The starch gelatinisation was by the action of moisture and heat on hydrogen bonding among polysaccharide chains in the granule structure during extrusion (Camire et al, 1990).…”

Section: Expansion Ratiomentioning

confidence: 99%

Quality attributes and rheological properties of novel high milk protein‐based extrudates made by supercritical fluid extrusion

Zhou

Mitra

Melnychenko

et al. 2021

Int J of Food Sci Tech

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Supercritical fluid extrusion (SCFX) process has opened up a new way of extruding heat-sensitive materials such as milk protein concentrate (MPC) into novel nutritional porous extrudates. Three formulations (30%:66.5%, 60%:36.5% and 90%:6.5% of MPC: rice flour, w/w) with 1% Dimodan, 1% lecithin and 1.5% salt were extruded by using SCFX. The physical, rheological and thermal properties of the extrudates were evaluated. The results showed that the increased MPC contents decreased gelatinisation enthalpy and increased the viscosity of the extrudates, which contributed to develop stable porous extrudates; and the increased MPC contents also helped to form a stronger gel network existed in dispersion of the extrudate samples, which resulted in a higher stress to break the gel and flow. The radial and overall expansions, crispness, porosity, rehydration ratio, moisture content and water activity increased while the axial expansion, hardness, piece density, apparent density, bulk density, decreased with higher amounts of MPC contents in extrudates. The overall results indicated that 90% MPC-containing extrudate was very suitable for developing highly nutritional and healthy cereals/snacks.

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Physico-chemical properties, phytochemicals and DPPH radical scavenging activity of supercritical fluid extruded lentils

Cited by 24 publications

References 38 publications

Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses

Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses

Pulse‐based snacks as functional foods: Processing challenges and biological potential

Quality attributes and rheological properties of novel high milk protein‐based extrudates made by supercritical fluid extrusion

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