Processes,
Journal Year:
2023,
Volume and Issue:
11(4), P. 1108 - 1108
Published: April 5, 2023
The
objective
of
this
study
was
to
evaluate
the
effects
different
types
powder
additions
on
properties
corn
extrudates.
following
ingredients,
which
are
good
sources
bioactive
compounds,
were
used
substitute
flour:
legume
protein
(2%
pea,
5%
broccoli,
and
lucerne),
plants
(15%
beetroot
15%
rosehip),
condiments
chili,
2%
turmeric,
paprika,
basil).
total
polyphenolic
content
(TPC)
antioxidant
activity
(AA)
increased
when
flour
replaced
with
ingredients.
highest
TPC
found
for
rosehip
followed
by
beet,
basil,
broccoli
additions.
Compared
raw
formulations,
all
extrudates,
except
extrudate,
showed
a
decrease
in
ranging
from
11
41%,
smallest
loss
(11%)
occurring
basil
(41%)
control
respectively.
same
observation
recorded
AA.
For
extrudate
enriched
rosehip,
AA
20%
16%,
level
digestibility
pea
addition
lucerne.
extruded
samples
condiment
had
lower
glycemic
index
than
extrudate.
This
demonstrated
potential
production
gluten-free
extrudates
ingredients
improved
nutritional
properties,
conferring
also
natural
color
final
Food Reviews International,
Journal Year:
2023,
Volume and Issue:
40(4), P. 1138 - 1195
Published: May 22, 2023
Pulses
are
edible
seeds
belonging
to
the
Leguminosae
family
for
human
consumption
and
consist
of
various
species
such
as
common
beans
(Phaseolus
vulgaris
L.),
peas
(Pisum
sativum),
lentils
(Lens
culinaris),
chickpeas
(Cicer
arietinum
faba
(Vicia
faba).
sustainable
sources
nutritional
compounds,
especially
containing
almost
twice
protein
content
compared
cereal
grains.
In
addition
becoming
an
excellent
source
macronutrients
micronutrients,
they
abundant
in
phytochemicals,
bioactive
compounds
with
potential
health
benefits
resulting
from
phenolic
well
antinutritional
(e.g.
phytic
acid,
enzyme
inhibitors,
lectins,
saponins),
which
have
received
widespread
concern
by
researchers.
More
essentially,
processing
approaches
purposes
will
result
not
only
enhanced
sensory
characteristics
pulses
but
also
affected
phytochemicals
contents
their
bioavailability.
this
review,
phytochemical
compositions
be
first
introduced,
followed
different
common-applied
methods
(thermal
non-thermal),
along
impacts
pulse
storage
effects
on
corresponding
phytochemicals.
Furthermore,
through
food
digestion,
bioaccessibility
bioavailability
improved,
thus
releasing
more
benefits,
expressing
pharmacological
functions
body.
International Journal of Food Science & Technology,
Journal Year:
2024,
Volume and Issue:
59(12), P. 9562 - 9570
Published: July 3, 2024
Summary
Contemporary
dining
habits
have
spurred
a
shift
in
ready‐to‐eat
(RTE)
snack
production,
with
mushrooms
offering
nutritional
boost
due
to
their
protein,
carbohydrate,
fibre
and
vitamin
content.
Proximate
composition
data
aid
creating
snacks
balanced
nutrition.
Mushrooms
also
contribute
antioxidants
antimicrobial
compounds,
adding
health
dimension.
Extrusion
cooking,
known
for
adaptability
energy
efficiency,
improves
texture,
nutrition
shelf
life.
Though
concerns
exist
about
oil
intake,
frying
remains
popular
taste
consistency
enhancement,
requiring
careful
management.
Baking
extends
life
preserves
flavour
while
enhancing
nutrient
availability.
Various
studies
highlight
the
potential
of
these
techniques
meet
consumer
preferences
convenient,
appealing
health‐conscious
by
incorporating
ingredients
like
legume
protein
isolates,
nuts
seeds,
etc.
The
RTE
industry
evolves
provide
healthier
options
driven
technological
innovations
sustainability
practices,
personalised
functional
on
horizon.
study
aims
explore
benefits
into
discusses
unique
advantages
extrusion,
baking
production.
Frontiers in Sustainable Food Systems,
Journal Year:
2022,
Volume and Issue:
6
Published: March 3, 2022
Extrusion
cooking
is
used
to
produce
puffed
snacks
based
on
cereals
and
feed
ingredients.
Because
of
its
nutritional
properties,
quinoa
flour
has
been
employed
prepare
various
types
foods.
This
study
evaluates
the
effects
including
hyper-protein
obtained
through
abrasive
milling
in
four
formulations
cooked
at
27%
moisture
content
processed
a
laboratory
level
single
screw
extruder
determine
their
physical,
textural,
pasting
properties.
The
results
indicated
that
additional
cereal
mixture
reduced
47%
expansion
index
(EI),
while
extrudate
density
(ED)
hardness
increased
54
130%,
respectively.
After
extrusion
process,
water
absorption
(WAI),
solubility
(WSI)
by
more
than
100%.
addition
(25–37%)
did
not
affect
WAI,
but
an
increase
WSI
was
observed.
process
generated
changes
color
mainly
L
parameter,
which
decreased
extruded
with
inclusion
(51.49),
compared
snack
without
(62.68).
Changing
integrity
starch
granules
associated
proteins,
causing
decrease
viscosity
peaks
during
heating
subsequent
cooling.
samples
revealed
stability
retrogradation
process.
Extruded
from
could
be
alternative
approach
ingredients
high
protein
contents.
Journal of Functional Foods,
Journal Year:
2022,
Volume and Issue:
89, P. 104940 - 104940
Published: Jan. 12, 2022
The
main
aim
of
the
current
study
was
to
examine
and
compare
nutritional
quality
degree
naturalness
chocolate
cereal
bars.
Our
analysis
relied
on
a
dataset
(n
=
100)
most
consumed
bars
in
Germany
2019.
Nutri-Score
Food
Naturalness
Index
were
calculated
measure
bars,
respectively.
Cereal
nutritionally
better
slightly
more
natural,
but
had
longer
ingredient
lists,
as
compared
Nutritional
food
only
weakly
correlated,
which
suggests
that
they
are
two
distinct
characteristics.
Despite
increased
criticism
regarding
effects
ultra-processed
foods
health,
our
results
suggest
not
all
necessarily
unhealthy.
Although
there
is
plenty
room
for
improvement
formulation
have
potential
be
healthier
natural
alternative
Future Foods,
Journal Year:
2023,
Volume and Issue:
9, P. 100286 - 100286
Published: Dec. 15, 2023
The
present
study
aimed
to
investigate
the
influence
of
extrusion
process
parameters,
specifically
screw
speed
(300
500
rpm)
and
temperature
(130
150
°C)
on
stability
phytosterols
physical,
functional,
structural
characteristics
extrudates
made
from
composite
blends
containing
pea
protein
isolate
(PPI).
Response
Surface
Methodology
(RSM)
Artificial
Neural
Network-Genetic
Algorithm
(ANN-GA)
were
employed
optimize
parameters.
Extrudates
produced
at
lower
temperatures
exhibited
higher
phytosterol
retention
compared
those
temperatures.
X-ray
diffraction
analysis
showed
that
incorporating
PPI
significantly
increased
crystallinity
22%
33%.
Fourier
Transform
Infrared
revealed
a
reduction
in
Amide
II
stretching
secondary
structure
following
extrusion.
Scanning
electron
microscopy
images
demonstrated
addition
functional
oil
altered
extrudates.
Statistical
comparison
parameters
using
R2
values,
root
mean
square
as
well
absolute
percentage
error
indicated
ANN
model
outperformed
RSM
predicting
all
responses.
Overall,
into
corn-based
improved
their
nutritional
quality.
These
findings
contribute
meeting
demand
for
fortified
foods.
Applied Food Research,
Journal Year:
2024,
Volume and Issue:
4(1), P. 100424 - 100424
Published: May 2, 2024
The
purpose
of
this
study
is
to
quantify
the
water
soluble
and
fat-soluble
vitamins
in
five
pulse
varieties
that
are
widely
cultivated
consumed
Bangladesh.
Quantitative
analysis
revealed
significant
variations
concentrations
both
water-soluble
among
studied
pulses.
Analysis
was
performed
using
a
reverse-phase
high
performance
liquid
chromatography/diode
array
detector
(RP-HPLC/DAD)
system
with
C18
column
for
peak
separation.
Water-soluble
exhibited
higher
variability
than
vitamins.
From
principal
component
(PCA),
it
found
chickpea
(CHP)
grass
pea
(GP)
had
positive
contributions
highest
B1
vitamin
content
(0.34
±
0.08)
mg/100g
CHP
whereas
GP
showed
maximum
B2
(0.48
0.06)
mg/100g.
Similarly,
value
B5
(1.02±0.08)
B6
(0.81±0.05
mg/100g)
while
red
lentils
(LNL)
B7
(3.13±0.07)
µg/100g
value.
amount
(60.56±0.41
µg/100g)
β-carotene
conversely
α-tocopherol
(2.75±0.12)
phylloquinone
(18.59±0.27)
contents.
Therefore,
from
can
be
concluded
incorporating
diverse
selection
pulses
into
regular
diet
industrial
food
formulation
ensure
comprehensive
intake
essential
optimal
health
well-being.
Plants,
Journal Year:
2022,
Volume and Issue:
12(1), P. 117 - 117
Published: Dec. 26, 2022
Common
bean
is
one
of
the
most
important
legumes
produced
and
consumed
worldwide
because
it
a
highly
valuable
food
for
human
diet.
However,
its
production
mainly
carried
out
by
small
farmers,
who
obtain
average
grain
yields
below
potential
yield
species.
In
this
sense,
numerous
mapping
studies
have
been
conducted
to
identify
quantitative
trait
loci
(QTL)
associated
with
components
in
common
bean.
Meta-QTL
(MQTL)
analysis
useful
approach
combine
data
sets
creating
consensus
positions
QTL
detected
independent
studies.
Consequently,
objective
study
was
perform
MQTL
reliable
stable
genomic
regions
yield-related
traits
A
total
667
reported
21
different
were
collected.
42
identified,
which
confidence
interval
(CI)
3.41
times
lower
than
CIs
original
QTL.
Most
(28)
identified
contain
phenological
traits;
therefore,
these
can
be
breeding
programs.
Finally,
18
candidate
genes
within
MQTL,
functions
related
ubiquitin
ligase
complex,
response
auxin,
translation
elongation
factor
activity.
Legume Science,
Journal Year:
2023,
Volume and Issue:
5(3)
Published: Feb. 13, 2023
Abstract
Nine
samples
were
formulated
using
whole
sorghum–mung
bean
(70:30)
at
variable
extrusion
conditions:
barrel
temperature
(130–170°C)
and
feed
moisture
(14–18%),
their
effect
on
properties
of
snacks
was
examined.
The
results
revealed
that
the
elevation
in
increased
antioxidant
activity
(ferric‐reducing
power
2,2‐DiPhenyl‐2‐Picryl
hydrazyl
hydrate)
total
phenolic
content.
This
could
be
attributed
to
release
bound
phenolics
is
accelerated
by
treatment.
However,
higher
lower
improved
functional
such
as
expansion
ratio,
vitro
protein
digestibility,
overall
acceptability,
expected
glycemic
index
(50–51)
snacks.
A
positive
correlation
seen
among
slowly
digestible
starch
snacks,
water
solubility
index,
ratio.
strong
observed
content
activity.
Higher
(170°C)
a
(14%)
found
best
combination
produce
nutritious
bean‐based
Moreover,
highly
likeable
sensory
panel,
which
proves
its
commercialization
properties.
