Cargando…
The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack
Cereal food products are an important part of the human diet with wheat being the most commonly consumed cereal in many parts of the world. Extruded snack products are increasing in consumer interest due to their texture and ease of use. However, wheat based foods are rich in starch and are associat...
Autores principales: | , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2016
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302351/ https://www.ncbi.nlm.nih.gov/pubmed/28231121 http://dx.doi.org/10.3390/foods5020026 |
_version_ | 1782506524625600512 |
---|---|
author | Patil, Swapnil S. Brennan, Margaret A. Mason, Susan L. Brennan, Charles S. |
author_facet | Patil, Swapnil S. Brennan, Margaret A. Mason, Susan L. Brennan, Charles S. |
author_sort | Patil, Swapnil S. |
collection | PubMed |
description | Cereal food products are an important part of the human diet with wheat being the most commonly consumed cereal in many parts of the world. Extruded snack products are increasing in consumer interest due to their texture and ease of use. However, wheat based foods are rich in starch and are associated with high glycaemic impact products. Although legume materials are generally rich in fibre and protein and may be of high nutritive value, there is a paucity of research regarding their use in extruded snack food products. The aim of this study was to prepare wheat-based extrudates using four different legume flours: lentil, chickpea, green pea, and yellow pea flour. The effects of adding legumes to wheat-based snacks at different levels (0%, 5%, 10%, and 15%) during extrusion were investigated in terms of protein digestibility. It was observed that fortification of snacks with legumes caused a slight increase in the protein content by 1%–1.5% w/w, and the extrusion technique increased the protein digestibility by 37%–62% w/v. The product developed by extrusion was found to be low in fat and moisture content. |
format | Online Article Text |
id | pubmed-5302351 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2016 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-53023512017-02-15 The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack Patil, Swapnil S. Brennan, Margaret A. Mason, Susan L. Brennan, Charles S. Foods Brief Report Cereal food products are an important part of the human diet with wheat being the most commonly consumed cereal in many parts of the world. Extruded snack products are increasing in consumer interest due to their texture and ease of use. However, wheat based foods are rich in starch and are associated with high glycaemic impact products. Although legume materials are generally rich in fibre and protein and may be of high nutritive value, there is a paucity of research regarding their use in extruded snack food products. The aim of this study was to prepare wheat-based extrudates using four different legume flours: lentil, chickpea, green pea, and yellow pea flour. The effects of adding legumes to wheat-based snacks at different levels (0%, 5%, 10%, and 15%) during extrusion were investigated in terms of protein digestibility. It was observed that fortification of snacks with legumes caused a slight increase in the protein content by 1%–1.5% w/w, and the extrusion technique increased the protein digestibility by 37%–62% w/v. The product developed by extrusion was found to be low in fat and moisture content. MDPI 2016-04-06 /pmc/articles/PMC5302351/ /pubmed/28231121 http://dx.doi.org/10.3390/foods5020026 Text en © 2016 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons by Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Brief Report Patil, Swapnil S. Brennan, Margaret A. Mason, Susan L. Brennan, Charles S. The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack |
title | The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack |
title_full | The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack |
title_fullStr | The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack |
title_full_unstemmed | The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack |
title_short | The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack |
title_sort | effects of fortification of legumes and extrusion on the protein digestibility of wheat based snack |
topic | Brief Report |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302351/ https://www.ncbi.nlm.nih.gov/pubmed/28231121 http://dx.doi.org/10.3390/foods5020026 |
work_keys_str_mv | AT patilswapnils theeffectsoffortificationoflegumesandextrusionontheproteindigestibilityofwheatbasedsnack AT brennanmargareta theeffectsoffortificationoflegumesandextrusionontheproteindigestibilityofwheatbasedsnack AT masonsusanl theeffectsoffortificationoflegumesandextrusionontheproteindigestibilityofwheatbasedsnack AT brennancharless theeffectsoffortificationoflegumesandextrusionontheproteindigestibilityofwheatbasedsnack AT patilswapnils effectsoffortificationoflegumesandextrusionontheproteindigestibilityofwheatbasedsnack AT brennanmargareta effectsoffortificationoflegumesandextrusionontheproteindigestibilityofwheatbasedsnack AT masonsusanl effectsoffortificationoflegumesandextrusionontheproteindigestibilityofwheatbasedsnack AT brennancharless effectsoffortificationoflegumesandextrusionontheproteindigestibilityofwheatbasedsnack |