Use of Legumes in Extrusion Cooking: A Review
Tóm tắt
The traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of legume flours in extrusion cooking, proving that legumes have excellent potential for the production of extruded ready-to-eat foods by partially or totally replacing cereals. This review identifies the optimal processing conditions for legume-based and legume-added extruded foods, which allow the improvement of the expansion ratio and give the extrudates the spongy and crisp structure expected by consumers. In particular, the effect of the individual processing parameters on the physical-chemical and nutritional properties of the final product is highlighted. The extrusion cooking process, indeed, has a positive effect on nutritional characteristics, because it induces important modifications on starch and proteins, enhancing their digestibility, and reduces the content of trypsin inhibitors, lectins, phytic acid, and tannins, typically present in legumes. Therefore, the extrusion of legume flours is a viable strategy to improve their nutritional features while reducing home preparation time, so as to increase the consumption of these sustainable crops.
Từ khóa
Tài liệu tham khảo
Moscicki, L. (2011). Extrusion-Cooking Techniques: Applications, Theory and Sustainability, Wiley-VCH. [1st ed.].
Offiah, 2018, Extrusion processing of raw food materials and by-products: A review, Crit. Rev. Food Sci. Nutr., 59, 2979, 10.1080/10408398.2018.1480007
Anton, 2009, Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking, Food Chem., 113, 989, 10.1016/j.foodchem.2008.08.050
Shah, 2018, Role of healthy extruded snacks to mitigate malnutrition, Food Rev. Int., 35, 299, 10.1080/87559129.2018.1542534
Tharanathan, 2003, Grain legumes—A boon to human nutrition, Trends Food Sci. Technol., 14, 507, 10.1016/j.tifs.2003.07.002
Yadav, 2013, Co-extrusion of pearl millet-whey protein concentrate for expanded snacks, Int. J. Food Sci. Technol., 49, 840, 10.1111/ijfs.12373
Salunkhe, 1982, Legumes in human nutrition: Current status and future research needs, Curr. Sci., 51, 387
Ray, 2014, Mineral micronutrient content of cultivars of field pea, chickpea, common bean, and lentil grown in Saskatchewan, Canada, Crop Sci., 54, 1698, 10.2135/cropsci2013.08.0568
Pueyo, 2011, Legumes in the reclamation of marginal soils, from cultivar and inoculant selection to transgenic approaches, Agron. Sustain. Dev., 32, 65
Saadat, 2019, Multilegume bar prepared from extruded legumes flour to address protein energy malnutrition, Ital. J. Food Sci., 32, 167
Hegazy, 2017, Effect of extrusion process on nutritional, functional properties and antioxidant activity of germinated chickpea incorporated corn extrudates, Am. J. Food Sci. Nutr. Res., 4, 59
Gilani, 2012, Impact of antinutritional factors in food proteins on the digestibility of protein and the bioavailability of amino acids and on protein quality, Br. J. Nutr., 108, S315, 10.1017/S0007114512002371
Urbano, 2000, The role of phytic acid in legumes: Antinutrient or beneficial function?, J. Physiol. Biochem., 56, 283, 10.1007/BF03179796
Singh, 1988, Antinutritional factors of chickpea and pigeonpea and their removal by processing, Plant Foods Hum. Nutr., 38, 251, 10.1007/BF01092864
Patil, S.S., Brennan, C.S., Mason, S.L., and Brennan, C.S. (2016). The effects of fortification of legumes and extrusion on the protein digestibility of wheat based snack. Foods, 5.
Scopus Database (2020, April 20). Document Search. Available online: https://www.scopus.com/search/form.uri?zone=TopNavBar&origin=sbrowse&display=basic.
Organization of the United Nations (2020, March 30). 68th Session, Resolution Adopted by the General Assembly on 20 December 2013 [on the Report of the Second Committee (A/68/444)] 68/International Year of Pulses, 2016. Available online: https://www.un.org/en/sections/observances/international-years/index.html.
Koksel, 2018, Physical properties of puffed yellow pea snacks produced by nitrogen gas assisted extrusion cooking, LWT Food Sci. Technol., 93, 592, 10.1016/j.lwt.2018.04.011
Brennan, 2011, Extrusion, Food Processing Handbook, Volume 2, 429
Boux, 2014, Pulse ingredients as healthier options in extruded products, Cereal Foods World, 59, 120, 10.1094/CFW-59-3-0120
2006, Effect of extrusion on nutritional quality of maize and Lima bean flour blends, J. Sci. Food Agric., 86, 2477, 10.1002/jsfa.2661
Onwulata, 2001, Co-extrusion of dietary fiber and milk proteins in expanded corn products, LWT Food Sci. Technol., 34, 424, 10.1006/fstl.2000.0742
Ghumman, 2016, Effect of feed moisture and extrusion temperature on protein digestibility and extrusion behaviour of lentil and horsegram, LWT Food Sci. Technol., 70, 349, 10.1016/j.lwt.2016.02.032
Berrios, 2005, Sodium bicarbonate and the microstructure, expansion and color of extruded black beans, J. Food Process. Preserv., 28, 321, 10.1111/j.1745-4549.2004.24008.x
2016, Healthy ready-to-eat expanded snack with high nutritional and antioxidant value produced from whole amarantin transgenic maize and black common bean, Plant Foods Hum. Nutr., 71, 218, 10.1007/s11130-016-0551-8
Wani, 2016, Development and parameter optimization of health promising extrudate based on fenugreek oat and pea, Food Biosci., 14, 34, 10.1016/j.fbio.2016.02.002
Yovchev, 2017, Influence of the extrusion parameters on the physical properties of chickpea and barley extrudates, Food Sci. Biotechnol., 26, 393, 10.1007/s10068-017-0054-x
Sharma, 2017, Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks, J. Food Sci. Technol., 54, 1711, 10.1007/s13197-017-2606-8
Rathod, 2016, Effect of extrusion process on antinutritional factors and protein and starch digestibility of lentil splits, LWT Food Sci. Technol., 66, 114, 10.1016/j.lwt.2015.10.028
Jakkanwar, 2018, Development of cowpea-based (Vigna unguiculata) extruded snacks with improved in vitro protein digestibility, Int. Food Res. J., 25, 804
Smith, 2011, Development of an extruded snack product from the legume Vicia faba minor, Procedia Food Sci., 1, 1573, 10.1016/j.profoo.2011.09.233
Altan, 2020, Effects of extrusion processing and gum content on physicochemical, microstructural and nutritional properties of fermented chickpea-based extrudates, LWT Food Sci. Technol., 124, 109150, 10.1016/j.lwt.2020.109150
Zarzycki, 2015, Effect of blend moisture and extrusion temperature on physical properties of everlasting pea-wheat extrudates, J. Food Sci. Technol., 52, 6663, 10.1007/s13197-015-1754-y
Chakraborty, 2014, Influence of extrusion conditions on the colour of millet-legume extrudates using digital imagery, Ir. J. Agric. Food Res., 53, 65
Fernandez, 1988, Nutritional evaluation of chickpea and germinated chickpea flours, Plant Foods Hum. Nutr., 38, 127, 10.1007/BF01091717
Mittal, 2012, Effect of processing on chemical composition and antinutritional factors in chickpea flour, J. Food Sci. Eng., 2, 180
2005, Infant food from quality protein maize and chickpea: Optimization for preparing and nutritional properties, Int. J. Food Sci. Nutr., 56, 273, 10.1080/09637480500146804
Asare, 2004, Application of response surface methodology for studying the product characteristics of extruded rice–cowpea–groundnut blends, Int. J. Food Sci. Nutr., 55, 431, 10.1080/09637480400003238
Wani, 2016, Effect of incorporation levels of oat and green pea flour on the properties of an extruded product and their optimization, Acta Aliment., 45, 28, 10.1556/066.2016.45.1.4
Meng, 2010, Effects of extrusion conditions on system parameters and physical properties of a chickpea flour-based snack, Food Res. Int., 43, 650, 10.1016/j.foodres.2009.07.016
Altan, 2008, Evaluation of snack foods from barley–tomato pomace blends by extrusion processing, J. Food Eng., 84, 231, 10.1016/j.jfoodeng.2007.05.014
Kokini, J.L., Ho, C.T., and Karwe, M.V. (1992). The role of rheological properties on extrudate expansion. Food Extrusion Science and Technology, Marcel Dekker.
Ilo, 1996, The effect of extrusion operating conditions on the apparent viscosity and the properties of extrudates in twin-screw extrusion cooking of maize grits, LWT Food Sci. Technol., 29, 593, 10.1006/fstl.1996.0092
Oke, 2012, Effect of extrusion variables on extrudates properties of water yam flour—A response surface analysis, J. Food Process. Preserv., 37, 456, 10.1111/j.1745-4549.2011.00661.x
Singh, 2007, Effects of moisture, temperature and level of pea grits on extrusion behaviour and product characteristics of rice, Food Chem., 100, 198, 10.1016/j.foodchem.2005.09.042
Singh, 2014, Response surface analysis and process optimization of twin screw extrusion cooking of potato-based snacks, J. Food Process. Preserv., 39, 270, 10.1111/jfpp.12230
Liu, 2000, Effect of process conditions on the physical and sensory properties of extruded oat-corn puff, J. Food Sci., 65, 1253, 10.1111/j.1365-2621.2000.tb10274.x
Kumar, 2010, Development and characterization of extruded product of carrot pomace, rice flour and pulse powder, Afr. J. Food Sci., 4, 703
Broeze, 2013, Structuring of indirectly expanded snacks based on potato ingredients: A review, J. Food Eng., 114, 413, 10.1016/j.jfoodeng.2012.09.001
Dogan, 2013, Extrusion cooking of lentil flour (Lens culinaris–Red)–corn starch–corn oil mixtures, Int. J. Food Prop., 16, 341, 10.1080/10942912.2011.551866
Sandrin, 2018, Effect of extrusion temperature and screw speed on properties of oat and rice flour extrudates, J. Sci. Food Agric., 98, 3427, 10.1002/jsfa.8855
Lopes, 2012, Functional, biochemical and pasting properties of extruded bean (Phaseolus vulgaris L.) cotyledons, Int. J. Food Sci. Technol., 47, 1859, 10.1111/j.1365-2621.2012.03042.x
Mitrus, 2020, Effect of extrusion-cooking conditions on the pasting properties of extruded white and red bean seeds, Int. Agrophys., 1, 25, 10.31545/intagr/116388
Briffaz, 2020, Comparing the quality of two traditional fried street foods from the raw material to the end product: The Beninese cowpea-based ata and the Italian wheat-based popizza, Legum. Sci., 2, e35, 10.1002/leg3.35
Jin, 1994, Extrusion cooking of corn meal with soy fiber, salt, and sugar, Cereal Chem., 71, 227
Hashimoto, 2003, Effects of extrusion conditions on quality of cassava bran/cassava starch extrudates, Int. J. Food Sci. Technol., 38, 511, 10.1046/j.1365-2621.2003.00700.x
Leonel, 2009, Physical characteristics of extruded cassava starch, Sci. Agric., 66, 486, 10.1590/S0103-90162009000400009
1998, Functional and nutritional properties of extruded whole pnto bean meal (Phaseolus Vulgaris L.), J. Food Sci., 63, 113, 10.1111/j.1365-2621.1998.tb15688.x
Singh, 2007, Nutritional aspects of food extrusion: A review, Int. J. Food Sci. Technol., 42, 916, 10.1111/j.1365-2621.2006.01309.x
Masoero, 2005, Effect of extrusion, expansion and toasting on the nutritional value of peas, faba beans and lupins, Ital. J. Anim. Sci., 4, 177, 10.4081/ijas.2005.177
Drulyte, D., and Orlien, V. (2019). The effect of processing on digestion of legume proteins. Foods, 8.
Alam, 2015, Extrusion and extruded products: Changes in quality attributes as affected by extrusion process parameters: A Review, Crit. Rev. Food Sci. Nutr., 56, 445, 10.1080/10408398.2013.779568
Bishnoi, 1994, Protein digestability of vegetables and field peas (Pisum sativum), Plant Foods Hum. Nutr., 46, 71, 10.1007/BF01088463
Arribas, 2019, Extrusion effect on proximate composition, starch and dietary fibre of ready-to-eat products based on rice fortified with carob fruit and bean, LWT Food Sci. Technol., 111, 387, 10.1016/j.lwt.2019.05.064
Carbonaro, 1997, Solubility−digestibility relationship of legume proteins, J. Agric. Food Chem., 45, 3387, 10.1021/jf970070y
Habiba, 2002, Changes in anti-nutrients, protein solubility, digestibility, and HCl-extractability of ash and phosphorus in vegetable peas as affected by cooking methods, Food Chem., 77, 187, 10.1016/S0308-8146(01)00335-1
Shimelis, 2007, Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa, Food Chem., 103, 161, 10.1016/j.foodchem.2006.08.005
Park, 2010, Relationship between proportion and composition of albumins, and in vitro protein digestibility of raw and cooked pea seeds (Pisum sativum L.), J. Sci. Food Agric., 90, 1719, 10.1002/jsfa.4007
Rehman, 2005, Thermal heat processing effects on antinutrients, protein and starch digestibility of food legumes, Food Chem., 91, 327, 10.1016/j.foodchem.2004.06.019
Berrios, 2010, Carbohydrate composition of raw and extruded pulse flours, Food Res. Int., 43, 531, 10.1016/j.foodres.2009.09.035
Jaime, 1999, Modifications to physicochemical and nutritional properties of hard-to-cook beans (Phaseolus vulgaris L.) by extrusion cooking, J. Agric. Food Chem., 47, 1174, 10.1021/jf980850m
Morales, 2015, Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity, J. Funct. Foods, 19, 537, 10.1016/j.jff.2015.09.044
Embaby, 2010, Effect of soaking, dehulling, and cooking methods on certain antinutrients and in vitro protein digestibility of bitter and sweet lupin seeds, Food Sci. Biotechnol., 19, 1055, 10.1007/s10068-010-0148-1
Guillamon, 2008, The trypsin inhibitors present in seed of different grain legume species and cultivar, Food Chem., 107, 68, 10.1016/j.foodchem.2007.07.029
Cuadrado, 2020, Novel gluten-free formulations from lentil flours and nutritional yeast: Evaluation of extrusion effect on phytochemicals and non-nutritional factors, Food Chem., 315, 126175, 10.1016/j.foodchem.2020.126175
Kamau, 2020, Extrusion and nixtamalization conditions influence the magnitude of change in the nutrients and bioactive components of cereals and legumes, Food Sci. Nutr., 8, 1753, 10.1002/fsn3.1473
Balamurugan, 2010, Sucrose co-administration reduces the toxic effect of lectin on gut permeability and intestinal bacterial colonization, Dig. Dis. Sci., 55, 2778, 10.1007/s10620-010-1359-2
Gautam, 2020, Legume lectins: Potential use as a diagnostics and therapeutics against the cancer, Int. J. Biol. Macromol., 142, 474, 10.1016/j.ijbiomac.2019.09.119
Arribas, 2019, The effect of extrusion on the bioactive compounds and antioxidant capacity of novel gluten-free expanded products based on carob fruit, pea and rice blends, Innov. Food Sci. Emerg. Technol., 52, 100, 10.1016/j.ifset.2018.12.003
Gravendeel, 1991, Effect of different processing methods on tannin content and in vitro protein digestibility of faba bean (Vicia faba L.), Anim. Feed. Sci. Technol., 33, 49, 10.1016/0377-8401(91)90045-T
van der Poel, A.F.B., Huisman, J., and Saini, H.S. (1993). Nutritional effects of tannins and vicine/covicine in legume seeds. Recent Advances of Research in Antinutritional Factors in Legume Seeds, Proceedings of Second International Workshop on Antinutritional Factors (ANFS) in Legume Seeds, Wageningen, The Netherlands, 1–3 December 1993, Wageningen Press.
Ummadi, 1995, The influence of extrusion processing on iron dialyzability, phytates and tannins in legumes, J. Food Process. Preserv., 19, 119, 10.1111/j.1745-4549.1995.tb00282.x
Arribas, C., Cabellos, B., Cuadrado, C., Guillamón, E., and Pedrosa, M.M. (2019). Bioactive compounds, antioxidant activity, and sensory analysis of rice-based extruded snacks-like fortified with bean and carob fruit flours. Foods, 8.
Berrios, 2006, Extrusion cooking of legumes: Dry bean flours, Ency. Agric. Food Biol. Eng., 1, 1
Summo, 2019, Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas, Heliyon, 5, e01361, 10.1016/j.heliyon.2019.e01361
Alonso, 2000, Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans, Food Chem., 68, 159, 10.1016/S0308-8146(99)00169-7
Carvalho, 2012, Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour, Food Sci. Technol., 32, 515, 10.1590/S0101-20612012005000073
Brennan, 2011, Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods, Trends Food Sci. Technol., 22, 570, 10.1016/j.tifs.2011.05.007
Habiba, 2003, Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds, LWT Food Sci. Technol., 36, 285, 10.1016/S0023-6438(02)00217-7
Arribas, 2019, Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity, Food Chem., 292, 304, 10.1016/j.foodchem.2019.04.074
Ayala, 2009, Influence of extrusion on the bioactive compounds and the antioxidant capacity of the bean/corn mixtures, Int. J. Food Sci. Nutr., 60, 522, 10.1080/09637480801987666
Takeoka, 1997, Characterization of black bean (Phaseolus vulgaris L.) anthocyanins, J. Agric. Food Chem., 45, 3395, 10.1021/jf970264d
Summo, 2019, Nutritional, physico-chemical and functional characterization of a global chickpea collection, J. Food Compos. Anal., 84, 103306, 10.1016/j.jfca.2019.103306
Summo, 2019, Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection, Data Brief, 27, 104612, 10.1016/j.dib.2019.104612
Pasqualone, A., De Angelis, D., Squeo, G., Difonzo, G., Caponio, F., and Summo, C. (2019). The effect of the addition of Apulian black chickpea flour on the nutritional and qualitative properties of durum wheat-based bakery products. Foods, 8.
Piskula, 2006, Antioxidants in thermally treated buckwheat groats, Mol. Nutr. Food Res., 50, 824, 10.1002/mnfr.200500258
Taranto, F., Pasqualone, A., Mangini, G., Tripodi, P., Miazzi, M.M., Pavan, S., and Montemurro, C. (2017). Polyphenol oxidases in crops: Biochemical, physiological and genetic aspects. Int. J. Mol. Sci., 18.
Karaaslan, 2013, Drying kinetics and thermal degradation of phenolic compounds and anthocyanins in pomegranate arils dried under vacuum conditions, Int. J. Food Sci. Technol., 49, 595, 10.1111/ijfs.12342
Grela, 1999, Fatty acid composition and content of tocopherols and carotenoids in raw and extruded grass pea (Lathyrus sativus L), J. Sci. Food Agric., 79, 2075, 10.1002/(SICI)1097-0010(199912)79:15<2075::AID-JSFA495>3.0.CO;2-O
Frias, 2008, Alpha-galactosides: Antinutritional factors or functional ingredients?, Crit. Rev. Food Sci. Nutr., 48, 301, 10.1080/10408390701326243
Tosh, 2010, Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications, Food Res. Int., 43, 450, 10.1016/j.foodres.2009.09.005
Kelkar, 2012, Use of low-temperature extrusion for reducing phytohemagglutinin activity (PHA) and oligosaccharides in beans (Phaseolus vulgaris L.) cv. Navy and Pinto, Food Chem., 133, 1636, 10.1016/j.foodchem.2012.02.044
Pedrosa, 2012, Effect of instant controlled pressure drop on the oligosaccharides, inositol phosphates, trypsin inhibitors and lectins contents of different legumes, Food Chem., 131, 862, 10.1016/j.foodchem.2011.09.061