Novel fiber-rich lentil flours as snack-type functional foods An extrusion cooking effect on bioactive compounds
Novel snack-type functional foods based on extruded lentil flours could convey the related health benefit of their bioactive compounds, provide a gluten-free alternative to consumers, and potentially increase the consumption of pulses. Extrusion treatment promoted an increase in galactopinitol, ciceritol, raffinose, stachyose and total α-galactoside content, in most lentil flours. As α-galactosides may act as prebiotics, they could convey beneficial effects to human and monogastric animals. Conversely, extrusion significantly (p < 0.05) reduced the inositol hexaphosphate content to less phosphorylated phytates (inositol pentaphosphate and inositol tetraphosphate), which provide health effects. The gluten-free formulation (control formulation #3) presented the highest significant (p < 0.05) drop in the inositol hexaphosphate of 14.7-fold decrease, but had a large increase in inositol pentaphosphate, due to extrusion processing. These two results are desirable in the finished product. Extrusion also caused a significant (p < 0.05) reduction in the trypsin content and completely inactivated lectin, in all processed samples. © 2015 Royal Society of Chemistry.
| Main Authors: | , , , , , , |
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| Format: | journal article biblioteca |
| Language: | English |
| Published: |
Royal Society of Chemistry (UK)
2015
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| Online Access: | http://hdl.handle.net/20.500.12792/2970 http://hdl.handle.net/10261/293827 |
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