The effects of fortification of legumes and extrusion on the protein digestibility of wheat based snack

Foods

Volumn 5, Issue 2, 2016, Pages 1-8

  Patil, Swapnil S ^a   Brennan, Margaret A ^a   Mason, Susan L ^a   Brennan, Charles S ^a  

^a LINCOLN UNIVERSITY   (New Zealand)

Author keywords

Extrusion; Legumes; Protein digestibility; Wheat

Indexed keywords

EID: 85101914816     PISSN: None     EISSN: 23048158     Source Type: Journal    
DOI: 10.3390/foods5020026     Document Type: Article

References (38)

1. Nor, N.; Carr, A.; Hardacre, A.; Brennan, C. The Development of Expanded Snack Product Made from Pumpkin Flour-Corn Grits: Effect of Extrusion Conditions and Formulations on Physical Characteristics and Microstructure. Foods 2013, 2, 160–169. [CrossRef]
2. Nørgaard, M.K.; Sørensen, B.T.; Brunsø, K. A concept test of novel healthy snacks among adolescents: Antecedents of preferences and buying intentions. Food Qual. Prefer. 2014, 33, 17–26. [CrossRef]
3. Brennan, M.A.; Derbyshire, E.; Tiwari, B.K.; Brennan, C.S. Ready-to-eat snack products: The role of extrusion technology in developing consumer acceptable and nutritious snacks. Int. J. Food Sci. Technol. 2013, 48, 893–902. [CrossRef]
4. Struck, S.; Jaros, D.; Brennan, C.S.; Rohm, H. Sugar replacement in sweetened bakery goods. Int. J. Food Sci. Technol. 2014, 49, 1963–1976. [CrossRef]
5. Flight, I.; Clifton, P. Cereal grains and legumes in the prevention of coronary heart disease and stroke: A review of the literature. Eur. J. Clin. Nutr. 2006, 60, 1145–1159. [CrossRef] [PubMed]
6. Woolnough, J.W.; Monro, J.A.; Brennan, C.S.; Bird, A.R. Simulating human carbohydrate digestion in vitro: A review of methods and the need for standardisation. Int. J. Food Sci. Technol. 2008, 43, 2245–2256. [CrossRef]
7. Oliveira, L.C.; Rosell, C.M.; Steel, C.J. Effect of the addition of whole-grain wheat flour and of extrusion process parameters on dietary fibre content, starch transformation and mechanical properties of a ready-to-eat breakfast cereal. Int. J. Food Sci. Technol. 2015, 50, 1504–1514. [CrossRef]
8. Osen, R.; Toelstede, S.; Eisner, P.; Schweiggert-Weisz, U. Effect of high moisture extrusion cooking on protein–protein interactions of pea (Pisum sativum L.) protein isolates. Int. J. Food Sci. Technol. 2015, 50, 1390–1396. [CrossRef]
9. Yadav, D.N.; Anand, T.; Navnidhi; Singh, A.K. Co-extrusion of pearl millet-whey protein concentrate for expanded snacks. Int. J. Food Sci. Technol. 2014, 49, 840–846. [CrossRef]
10. Tharanathan, R.N.; Mahadevamma, S. Grain legumes—A boon to human nutrition. Trends Food Sci. Technol. 2003, 14, 507–518. [CrossRef]
11. Boye, J.; Zare, F.; Pletch, A. Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food Res. Int. 2010, 43, 414–431. [CrossRef]
12. Tosh, S.M.; Yada, S. Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications. Food Res. Int. 2010, 43, 450–460. [CrossRef]
13. Freitas, R.L.; Ferreira, B.R.; Teixeira, A.R. Use of a single method in the extraction of the seed storage globulins from several legume species. Application to analyse structural comparisons within the major classes of globulins. Int. J. Food Sci. Nutr. 2000, 51, 341–352. [PubMed]
14. De Almeida Costa, G.E.; da Silva Queiroz-Monici, K.; Reis, M.; de Oliveira, S.M. Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chem. 2006, 94, 327–330. [CrossRef]
15. Simpson, H.C.R.; Lousley, S.; Geekie, M.; Simpson, R.W.; Carter, R.D.; Hockaday, T.D.R.; Mann, J.I.; Simpson, H.C.R. A high carbohydrate leguminous fibre diet improves all aspects of diabetic control. Lancet 1981, 317, 1–5. [CrossRef]
16. Boye, J.I.; Aksay, S.; Roufik, S.; Ribéreau, S.; Mondor, M.; Farnworth, E.; Rajamohamed, S.; Boye, H. Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. Food Res. Int. 2010, 43, 537–546. [CrossRef]
17. Tiwari, B.K.; Brennan, C.S.; Jaganmohan, R.; Surabi, A.; Alagusundaram, K. Utilisation of pigeon pea (Cajanus cajan L) byproducts in biscuit manufacture. LWT-Food Sci. Technol. 2011, 44, 1533–1537. [CrossRef]
18. De la Hera, E.; Ruiz-Paris, E.; Oliete, E.; Gomez, B. Studies of the quality of cakes made with wheat-lentil composite flours. LWT-Food Sci. Technol. 2012, 49, 48–54. [CrossRef]
19. Madhumitha, S.; Prabhasankar, P. Influence of Additives on Functional and Nutritional Quality Characteristics of Black Gram Flour Incorporated Pasta. J. Texture Stud. 2011, 42, 441–450. [CrossRef]
20. Alonso, R.A.; Aguirre, A.; Marzo, F. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chem. 2000, 68, 159–165. [CrossRef]
21. Robin, F.; Théoduloz, C.; Srichuwong, S. Properties of extruded whole grain cereals and pseudocereals flours. Int. J. Food Sci. Technol. 2015, 50, 2152–2159. [CrossRef]
22. Hagenimana, A.X.; Ding, X.L.; Fang, T. Evaluation of rice flour modified by extrusion cooking. J. Cereal Sci. 2006, 43, 38–46. [CrossRef]
23. De Pilli, T.; Legrand, J.; Derossi, A.; Severini, C. Effect of proteins on the formation of starch–lipid complexes during extrusion cooking of wheat flour with the addition of oleic acid. Int. J. Food Sci. Technol. 2015, 50, 515–521. [CrossRef]
24. Rashid, S.; Rakha, A.; Anjum, F.M.; Ahmed, W.; Sohail, M. Effects of extrusion cooking on the dietary fibre content and Water Solubility Index of wheat bran extrudates. Int. J. Food Sci. Technol. 2015, 50, 1533–1537. [CrossRef]
25. Yin, F.-W.; Liu, X.-Y.; Fan, X.-R.; Zhou, D.-Y.; Xu, W.-S.; Zhu, B.-W.; Murata, Y.-Y. Extrusion of Antarctic krill (Euphausia superba) meal and its effect on oil extraction. Int. J. Food Sci. Technol. 2015, 50, 633–639. [CrossRef]
26. Soison, B.; Jangchud, K.; Jangchud, A.; Harnsilawat, T.; Piyachomkwan, K.; Charunuch, C.; Prinyawiwatkul, W. Physico-functional and antioxidant properties of purple-flesh sweet potato flours as affected by extrusion and drum-drying treatments. Int. J. Food Sci. Technol. 2014, 49, 2067–2075. [CrossRef]
27. Caltinoglu, C.; Tonyalı, B.; Sensoy, I. Effects of tomato pulp addition on the extrudate quality parameters and effects of extrusion on the functional parameters of the extrudates. Int. J. Food Sci. Technol. 2014, 49, 587–594. [CrossRef]
28. Thachil, M.T.; Chouksey, M.K.; Gudipati, V. Amylose-lipid complex formation during extrusion cooking: Effect of added lipid type and amylose level on corn-based puffed snacks. Int. J. Food Sci. Technol. 2014, 49, 309–316. [CrossRef]
29. Kruger, N.J. The Bradford Method for Protein Quantitation. Basic Protein Pept. Protoc. 1994, 32, 9–15.
30. Luque-García, J.L.; Luque de Castro, M.D. Ultrasound-assisted Soxhlet extraction: An expeditive approach for solid sample treatment: Application to the extraction of total fat from oleaginous seeds. J. Chromatogr. A 2004, 1034, 237–242. [CrossRef] [PubMed]
31. Chen, N.; Zhao, Q.; Sun, W.; Zhao, M. Effects of malondialdehyde modification on the in vitro digestibility of soy protein isolate. J. Agric. Food Chem. 2013, 61, 12139–12145. [CrossRef] [PubMed]
32. Gularte, M.A.; Gómez, M.; Rosell, C.M. Impact of Legume Flours on Quality and in vitro Digestibility of Starch and Protein from Gluten-Free Cakes. Food Bioprocess Technol. 2011, 5, 3142–3150. [CrossRef]
33. Pastor-Cavada, E.; Drago, S.R.; Gonzalez, R.J.; Juan, R.; Pastor, J.E.; Alaiz, M.; Vioque, J. Effects of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on the physical and nutritional properties of extruded products based on whole corn and brown rice. Food Chem. 2011, 128, 961–967. [CrossRef]
34. Zucco, F.; Borsuk, Y.; Arntfield, S.D. Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes. LWT-Food Sci. Technol. 2011, 44, 2070–2076. [CrossRef]
35. Park, S.J.; Kim, T.W.; Baik, B.K. Relationship between proportion and composition of albumins, and in vitro protein digestibility of raw and cooked pea seeds (Pisum sativum L.). J. Sci. Food Agric. 2010, 90, 1719–1725. [CrossRef] [PubMed]
36. Duodu, K.G.; Taylor, J.R.N.; Belton, P.S.; Hamaker, B.R. Factors affecting sorghum protein digestibility. J. Cereal Sci. 2003, 38, 117–131. [CrossRef]
37. Linsberger-Martin, G.; Weiglhofer, G.; Phuong, K.T.; Berghofer, T.P. High hydrostatic pressure influences antinutritional factors and in vitro protein digestibility of split peas and whole white beans. LWT-Food Sci. Technol. 2013, 51, 331–336. [CrossRef]
38. Abd El-Hady, E.A.; Habiba, R.A. Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds. LWT-Food Sci. Technol. 2003, 36, 285–293. [CrossRef]