Pulse type and extrusion conditions affect phenolic profile and physical properties of extruded products. (1st March 2023)

• Record Type: Journal Article
• Authors: Blandino, Massimo; Bresciani, Andrea; Locatelli, Monica; Loscalzo, Mattia; Travaglia, Fabiano; Vanara, Francesca; Marti, Alessandra
• Is Part Of: Food chemistry. Volume 403(2023)
• Publication Date: 2023-03-01
• Subjects: Legumes -- Pulses -- Extrusion-cooking -- Pasta-making -- Snacks -- Pasta -- Phenolic compounds; a* redness -- ABTS 2, 2′-Azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) -- AC antioxidant capacity -- ACABTS antioxidant capacity obtained through the ABTS assay -- ACFRAP antioxidant capacity obtained using the FRAP assay -- ANOVA Analysis of variance -- b* yellowness -- CWBPAs cell wall-bound phenolic acids -- dw dry weight -- FRAP ferric reducing antioxidant power -- L* luminosity -- REGW-F test Ryan/Einot, and Gabriel/Welsch test -- RP-HPLC/DAD reverse phase high-performance liquid chromatography coupled to a diode array detector -- RS resistant starch -- SPAs soluble phenolic acids; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134369
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: The type of pulse affected the co-extruded snack and pasta characteristics. Red lentils resulted in regular shaped, highly expanded, compact snacks. The red lentil pasta exhibited a low cooking loss but a high firmness. Lentils resulted in products with a higher flavonoid content. Abstract: The suitability of chickpea, red lentil and green pea for the production of extruded products (i.e., snacks and pasta) was studied. Besides starch and technological properties, the impact of processing on some bioactive compounds was evaluated. The best results were obtained for lentil: the snacks showed the lowest porosity (21 %), the highest average pore radius (18.8 µm), and high expansion (section area: 310 mm 2 ; inner area: 114 mm 2 ), while pasta exhibited low cooking loss (5.7 g 100 g −1 ) and high firmness (924 N). Extrusion-cooking reduced the soluble phenolic acid content (−45 %) and flavonoids (−41 %), but increased the cell-wall bound phenolic acids and antioxidant activity. The different pulses did not lead to a marked difference in the antioxidant activity of the extruded products, although the lentil maintained the highest flavonoid content after both processes.