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Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours

Generally, extruded gluten-free foods are mostly phytochemically deficient. In this study inositol phosphates, α-galactosides, lectins, protease inhibitors, and phenols, their antioxidant activity and sensorial analysis of some rice/bean/whole carob fruit flour blends were determined in unprocessed...

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Detalles Bibliográficos
Autores principales: Arribas, Claudia, Cabellos, Blanca, Cuadrado, Carmen, Guillamón, Eva, M. Pedrosa, Mercedes
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770175/
https://www.ncbi.nlm.nih.gov/pubmed/31480711
http://dx.doi.org/10.3390/foods8090381
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author Arribas, Claudia
Cabellos, Blanca
Cuadrado, Carmen
Guillamón, Eva
M. Pedrosa, Mercedes
author_facet Arribas, Claudia
Cabellos, Blanca
Cuadrado, Carmen
Guillamón, Eva
M. Pedrosa, Mercedes
author_sort Arribas, Claudia
collection PubMed
description Generally, extruded gluten-free foods are mostly phytochemically deficient. In this study inositol phosphates, α-galactosides, lectins, protease inhibitors, and phenols, their antioxidant activity and sensorial analysis of some rice/bean/whole carob fruit flour blends were determined in unprocessed (controls) and extruded formulations. The fortification of rice-based extrudates with both legumes has a positive influence on both their bioactive compound content and their acceptability by consumers. The extruded formulations contained around twice as much (p < 0.05) total α-galactosides than their unprocessed counterparts. Extrusion significantly reduced the phytic acid content (10%) and significantly increased the less phosphorylated forms (16%–70%). After extrusion, the lectins and protease inhibitors were eliminated. The different phenolic compounds mostly increased (11%–36%), notably in the formulations with carob fruit. The antioxidant activity and the different groups of phenols showed a positive correlation in the extrudates. All the experimental extrudates had higher amounts of bioactive compounds than the commercial extruded rice. Considering the amount of phytochemicals determined in the novel gluten-free extrudates and the scores of sensorial analysis, formulations containing 20%–40% bean and 5% carob fruit could be adequate in promoting health-related functions, helping to increase pulse consumption, and allowing the food industry to satisfy consumers’ requirement for functional foods.
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spelling pubmed-67701752019-10-30 Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours Arribas, Claudia Cabellos, Blanca Cuadrado, Carmen Guillamón, Eva M. Pedrosa, Mercedes Foods Article Generally, extruded gluten-free foods are mostly phytochemically deficient. In this study inositol phosphates, α-galactosides, lectins, protease inhibitors, and phenols, their antioxidant activity and sensorial analysis of some rice/bean/whole carob fruit flour blends were determined in unprocessed (controls) and extruded formulations. The fortification of rice-based extrudates with both legumes has a positive influence on both their bioactive compound content and their acceptability by consumers. The extruded formulations contained around twice as much (p < 0.05) total α-galactosides than their unprocessed counterparts. Extrusion significantly reduced the phytic acid content (10%) and significantly increased the less phosphorylated forms (16%–70%). After extrusion, the lectins and protease inhibitors were eliminated. The different phenolic compounds mostly increased (11%–36%), notably in the formulations with carob fruit. The antioxidant activity and the different groups of phenols showed a positive correlation in the extrudates. All the experimental extrudates had higher amounts of bioactive compounds than the commercial extruded rice. Considering the amount of phytochemicals determined in the novel gluten-free extrudates and the scores of sensorial analysis, formulations containing 20%–40% bean and 5% carob fruit could be adequate in promoting health-related functions, helping to increase pulse consumption, and allowing the food industry to satisfy consumers’ requirement for functional foods. MDPI 2019-09-02 /pmc/articles/PMC6770175/ /pubmed/31480711 http://dx.doi.org/10.3390/foods8090381 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Arribas, Claudia
Cabellos, Blanca
Cuadrado, Carmen
Guillamón, Eva
M. Pedrosa, Mercedes
Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours
title Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours
title_full Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours
title_fullStr Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours
title_full_unstemmed Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours
title_short Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours
title_sort bioactive compounds, antioxidant activity, and sensory analysis of rice-based extruded snacks-like fortified with bean and carob fruit flours
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770175/
https://www.ncbi.nlm.nih.gov/pubmed/31480711
http://dx.doi.org/10.3390/foods8090381
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