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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...

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Autores principales: Patil, Swapnil S., Brennan, Margaret A., Mason, Susan L., Brennan, Charles S.
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
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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.
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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
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