The replacement of cereals by legumes in extruded snack foods: Science, technology and challenges

Tas, Ayten; Shah, Aditya

doi:10.1016/j.tifs.2021.08.016

Cited by 55 publications

(33 citation statements)

References 90 publications

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“…The analysis of the sensory analysis results confirmed a high texture and colour desirability of all samples, regardless of the additive used. Previous data in some cases indicated potential texture deterioration in such products when legumes are added [18]. Similarly, previously concerns about the addition of spices (especially thyme and basil) and colour deterioration in consumer assessment are not confirmed in this study [17].…”

Section: Discussioncontrasting

confidence: 81%

“…Recent studies also indicate that legume flour can be incorporated into extruded snacks instead of cereals, significantly improving their functional properties as well as their nutritional value [17][18][19]. The cereal raw material most commonly used to make snacks is corn groat.…”

Section: Introductionmentioning

confidence: 99%

“…The potential health benefits of their consumption are related to antioxidants activity, strengthening the immune system, antimicrobial activity, and anticancer effects [29][30][31]. However, their sensory properties still need to be refined to meet the expectations of increasingly demanding consumers [18].…”

Section: Introductionmentioning

confidence: 99%

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Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks

et al. 2021

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A trend related to adding legume seeds to various products has been observed. This work aimed to use fermented red bean/broad bean seeds and their hulls to produce extruded snacks with more beneficial nutritional properties and good sensory quality. Extruded snacks containing fermented ground seeds (50%) or hull (10%) of red bean/broad bean and corn grits with the addition of selected herbs/spices (0.5%) were prepared. The chemical composition, phenolic profile, antioxidant activity, and sensory quality were analysed. The results showed that the protein content ranged from 9 to 22.9 g 100 g−1, phenolic compounds ranged from 3.97 to 12.80 mg 100 g−1 (with the addition of herbs/spices, even up to 62.88 mg 100 g−1), and antioxidant activities ranged from 4.32 to 10.23 Trolox g−1 (ABTS assay), depending on the type of fermented materials. The addition of ground seeds/hull did not influence the consumer desirability, whereas the addition of selected herbs/spices, particularly lovage, increased it. The application of fermented red bean and broad bean seeds and their hulls, as part of the assumptions of the planetary diet, enabled enrichment of extruded corn products, which are often consumed by vegans and vegetarians, with nutritionally valuable ingredients.

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Section: Discussioncontrasting

confidence: 81%

Section: Introductionmentioning

confidence: 99%

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Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks

et al. 2021

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“…WSI was influenced by all factors considered (legume, die and legume × die); however, the effect of die on WAI was found not significant. Regarding the effect of the type of legume on WAI, higher fiber levels, absorbing and retaining the water within a well-developed starch-protein-polysaccharide network, resulted in an increase in this parameter, as reported by Tas and Shah [ 45 ]. Furthermore, extrusion-cooking may induce structural modifications, such as the reduction in the fiber particle size increasing the surface area and, therefore, their water absorption capacity [ 46 ].…”

Section: Resultsmentioning

confidence: 60%

Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks

Costantini

Šabovics

Galoburda

et al. 2021

Foods

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Legumes are not valued by all consumers, mostly due to the prolonged soaking and cooking process they require. This problem could be solved by preparing legume-based ready-to-eat snacks. In this study, the effect of two different dies (circular and star-shaped, with cross-sections of 19.6 and 35.9 mm2, respectively) on the physico-chemical properties, anti-nutritional compounds, and sensory features of extruded breakfast snacks was determined. Extruded products were obtained from 100% legume flours of red lentil, faba bean, brown pea, and common bean. The extrusion-cooking conditions were 2.5 g/s feed rate; 160 ± 1 °C die temperature; 16 ± 1 g/100 g feed moisture, and 230 rpm screw speed. Star-shaped extrudates showed a lower expansion ratio, degree of starch gelatinization, and water solubility index, as well as higher bulk density, hardness, crunchiness, and lightness (L*) values. The oligosaccharides showed non univocal variations by changing the die, whereas phytates did not vary at all. The extrudates from lentil flour (richer in fiber) were the least preferred by sensory panelists, due to their hard texture. However, the spherical extrudates were preferred over the star-shaped product. These results emphasize the possibility of improving the physico-chemical and sensory properties of legume extrudates by selecting a proper die.

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“…Also, some more products, such as some cereals with high protein content, are now made for people who have any issue consuming meat. One of the common examples of cereals is Kellogs cereal that is proteinbased (Tas et al, 2021).…”

Section: Protein Sourcesmentioning

confidence: 99%

Cracking the Metabolic engineering of bacteria: Review of methods involved in organic acid Production

Walait¹,

Mir²,

Hassan³

et al. 2022

NRFHH

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Metabolic engineering is defined as recombinant DNA technology to improve specific biochemical reactions for product formation. We modify the metabolic processes of bacteria to get our desired food by metabolic engineering. Metabolic engineering will enhance these microorganisms' properties and their ability to produce a diverse number of products cost-effectively. To produce amino acids, we modify the central metabolic pathway, biosynthetic pathway, and transport pathway. In many food industries, the production of organic acids through different processes and techniques have proved very beneficial because of their widespread applications. In line with this information, the present review aimed to provide background information for researchers about genetically modified foods for increased food yield to fulfil the nutritional values for average body growth.

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The replacement of cereals by legumes in extruded snack foods: Science, technology and challenges

Cited by 55 publications

References 90 publications

Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks

Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks

Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks

Cracking the Metabolic engineering of bacteria: Review of methods involved in organic acid Production

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