Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity

Journal of Functional Foods

Volumn 19, Issue , 2015, Pages 537-544

  Morales, Patricia ^a   Cebadera Miranda, Laura ^a   Cámara, Rosa M ^a   Reis, Filipa S ^b   Barros, Lillian ^b   Berrios, José De J ^c   Ferreira, Isabel C F R ^b   Cámara, Montaña ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^c WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Antioxidants; Bioactivity; Extrusion process; Fibre enriched pulse flours; Functional snacks

Indexed keywords

EID: 84946405225     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2015.09.044     Document Type: Article

References (44)

1. Ainsworth P. Extrusion. Food processing handbook 2011, 429-453. Wiley-VCH Verlag & Co. KGaA, Germany. J.G. Brennan, A.S. Grandison (Eds.).
2. Alam M.S., Kaur J., Khaira H., Gupta K. Extrusion and extruded products: Changes in quality attributes as affected by extrusion process parameters: A review. Critical Reviews in Food Science and Nutrition 2015, 10.1080/10408398.2013.779568.
3. Alonso R., Rubio L.A., Muzquiz M., Marzo F. The effect of extrusion cooking on mineral bioavailability in pea and kidney bean seed meals. Animal Feed Science and Technology 2001, 94:1-13.
4. Amor B.B., Lamy C., Andre P., Allaf K. Effect of instant controlled pressure drop treatments on the oligosaccharides extractability and microstructure of Tephrosia purpurea seeds. Journal of Chromatography. A 2008, 1213:118-124.
5. Anson N.M., Aura A.M., Selinheimo E., Mattila I., Poutanen K., van den Berg R., Havenaar R., Bast A., Haenen G.R.M.M. Bioprocessing of wheat bran in whole wheat bread increases the bioavailability of phenolic acids in men and exerts antiinflammatory effects ex vivo. Journal of Nutrition 2011, 141:137-143.
6. Asif M., Rooney L.W., Ali R., Riaz M.N. Application and opportunities of pulses in food system: A review. Critical Reviews in Food Science and Nutrition 2013, 53(11):1168-1179.
7. Extrusion cooking of legumes: Dry bean flours 2006, Taylor & Francis Group, London, England. J.D.J. Berrios (Ed.).
8. Berrios J.D.J., Camara M., Torija M.E., Alonso M. Effect of extrusion cooking and sodium bicarbonate addition on the carbohydrate composition of black bean flours. Journal of Food Processing and Preservation 2002, 26(2):113-128.
9. Berrios J.D.J., Morales P., Cámara M., Sánchez Mata M.C. Carbohydrate composition of raw and extruded pulse flours. Food Research International 2010, 40:531-536.
10. Berrios J.D.J., Tang J., Swanson B.G. U.S. Patent Patent No 2008.
11. Bonoli M., Verardo V., Marconi E., Caboni M.F. Antioxidant phenols in barley (Hordeum vulgare L.) flour: Comparative spectrophotometric study among extraction methods of free and bound phenolic compounds. Journal of Agricultural and Food Chemistry 2004, 52:5195-5200.
12. Bravo L. Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance. Nutrition Reviews 1998, 56:317-333.
13. Camire M.E., Dougherty M.P., Briggs J.L. Functionality of fruit powders in extruded corn breakfast cereal. Food Chemistry 2007, 101:765-770.
14. Chandrasekara A., Shahidi F. Bioaccessibility and antioxidant potential of millet grain phenolics as affected by simulated in vitro digestion and microbial fermentation. Journal of Functional Foods 2012, 4:226-237.
15. da Silva E.M.M., Ascheri J.L.R., de Carvalho C.W.P., Takeiti C.Y., Berrios J.D.J. Physical characteristics of extrudates from corn flour and dehulled carioca bean flour blend. LWT-Food Science and Technology 2014, 58(2):620-626.
16. Flores-Silva P.C., Berrios J.D.J., Pan J., Osorio-Díaz P., Bello-Pérez L.A. Gluten-free spaghetti made with chickpea, unripe plantain and maize flours: Functional and chemical properties and starch digestibility. International Journal of Food Science & Technology 2014, 49(9):1985-1991.
17. Frias J., Giacomino S., Peñas E., Pellegrino N., Ferreyra V., Apro N., Olivera Carrión M., Vidal-Valverde C. Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds. LWT - Food Science and Technology 2011, 44:1303-1308.
18. Grela E.R., Jensen S.K., Jakobsen K. Fatty acid composition and content of tocopherols and carotenoids in raw and extruded grass pea (Lathyrus sativus L. Journal of the Science of Food and Agriculture 1999, 79(15):2075-2078.
19. Gualberto D.G., Bergman C.J., Kazemzadeh M., Weber C.W. Effect of extrusion processing on the soluble and insoluble fiber, and phytic acid contents of cereal brans. Plant Foods for Human Nutrition 1997, 51(3):187-198.
20. Hemery Y., Rouau X., Lullien-Pellerin V., Barron C., Abecassis J. Dry processes to develop wheat fractions and products with enhanced nutritional quality. Journal of Cereal Science 2007, 46:327-347.
21. Korus J., Gumul D., Czechowska K. Effect of extrusion on the phenolic composition and antioxidant activity of dry beans of Phaseolus vulgaris L. Food Technology & Biotechnology 2007, 45:139-146.
22. Official methods of analysis of AOAC international 2012, EEUU, Gaithersburg. 18th ed. G.W. Latimer (Ed.).
23. Manach C., Scalbert A., Morand C., Remesy C., Jimenez L. Polyphenols: Food sources and bioavailability. American Journal of Clinical Nutrition 2004, 79:727-747.
24. Martin-Cabrejas M.A., Jaime L., Karanja C., Downie A.J., Parker M.L., Lopez-Andreu F.J. Modification to physicochemical and nutritional properties of hard-to-cook beans (Phaseolus vulgaris L.) by extrusion cooking. Journal of Agricultural and Food Chemistry 1999, 47:1174-1182.
25. Morales P., Berrios J.D.J., Varela A., Burbano C., Cuadrado C., Muzquiz M., Pedrosa M.M. Extrusion effect on the oligosaccharides, inositol phosphates, trypsin inhibitors and lectins contents in different fiber-rich lentil formulations. Food & Function 2015, 6:3135-3143.
26. Morales P., Ferreira I., Carvalho A., Sánchez-Mata M., Cámara M., Fernández-Ruiz V., Pardo-de-Santayana M., Tardío J. Mediterranean non-cultivated vegetables as dietary sources of compounds with antioxidant and biological activity. LWT - Food Science and Technology 2014, 55:389-396.
27. Moussa-Ayoub T., Youssef K., El-Samahy S., Kroh L., Rohn S. Flavonol profile of cactus fruits (Opuntia ficus-indica) enriched cereal-based extrudates: Authenticity and impact of extrusion. Food Research International 2015, 10.1016/j.foodres.2015.08.019.
28. Nayak B., Berrios J.D.J., Powers J.R., Tang J. Effect of extrusion on the antioxidant capacity and color attributes of expanded extrudates prepared from purple potato and yellow pea flour mixes. Journal of Food Science 2011, 76(6):C874-C883.
29. Osborne D.R., Voogt P. Análisis de los nutrientes de los alimentos 1986, Acribia, S.A.
30. Pedrosa M.M., Cuadrado C., Burbano C., Allaf K., Haddad J., Gelencser E., Takács K., Guillamón E., Muzquiz M. Effect of instant controlled pressure drop on the oligosaccharides, inositol phosphates, trypsin inhibitors and lectins contents of different legumes. Food Chemistry 2012, 131(3):862-868.
31. Potter R., Stojceska V., Plunkett A. The use of fruit powders in extruded snacks suitable for children's diets. LWT - Food Science and Technology 2013, 51:537-544.
32. Ralet M.C., Della Valle G., Thibault J.F. Raw and extruded fiber from pea hulls. Part 1: Composition and physico-chemical properties. Carbohydrate Polymers 1993, 20:17-23.
33. Repo-Carrasco-Valencia R., Pena J., Kallio H., Salminen S. Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus). Journal of Cereal Science 2009, 49(2):219-224.
34. Riaz M., Asif M., Ali R. Stability of vitamins during extrusion. Critical reviews in food science and nutrition. Critical Reviews in Food Science and Nutrition 2009, 49(4):361-368.
35. Sánchez-Mata M.C., Cabrera-Loera R.D., Morales P., Fernández-Ruiz V., Cámara M., Díez-Marqués C., Pardo-de-Santayana M., Tardío J. Wild vegetables of the Mediterranean area as valuable sources of bioactive compounds. Genetic Resources and Crop Evolution 2012, 59:431-443.
36. Saura-Calixto F., Serrano J., Goñi I. Intake and bioaccessibility of total polyphenols in a whole diet. Food Chemistry 2007, 101(2):492-501.
37. Shih M.C., Kuo C.C., Chiang W. Effects of drying and extrusion on colour, chemical composition, antioxidant activities and mitogenic response of spleen lymphocytes of sweet potatoes. Food Chemistry 2009, 117(1):114-121.
38. Simons C.W., Hall C., Tulbek M., Mendis M., Heck T., Ogunyemi S. Acceptability and characterization of extruded pinto, navy and black beans. Journal of the Science of Food and Agriculture 2014, 11:2287-2291.
39. Stojceska V., Ainsworth P., Plunkett A., Ibanoglu S. The advantages of using extrusion processing for increasing dietary fibre level in gluten free products. Food Chemistry 2010, 121:156-164.
40. Trumbo P., Schlicker S., Yates A.A., Poos M. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids. Journal of the American Dietetic Association 2002, 102(11):1621-1630.
41. Varo P., Liane R., Koivistoinen P. Effect of head treatment on dietary fibre: Interlaboratory study. Journal of the Association of Official Analytical Chemists 1983, 66:933-938.
42. Wang T., He F., Chen G. Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise review. Journal of Functional Foods 2014, 7:101-111.
43. Wolfe K., Wu X., Liu R.H. Antioxidant activity of apple peels. Journal of Agricultural and Food Chemistry 2003, 51:609-614.
44. Zielinski H., Kozlowska H., Lewczuk B. Bioactive compounds in the cereal grains before and after hydrothermal processing. Innovative Food Science and Emerging Technologies 2001, 2(3):159-169.