Next Article in Journal
Phenolic Profiles and Antioxidant Activity of Germinated Legumes
Previous Article in Journal / Special Issue
Coarse Food Grains Are Important Actors of Healthy and Sustainable Diets
Article Menu

Export Article

Open AccessBrief Report
Foods 2016, 5(2), 26; doi:10.3390/foods5020026

The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack

Centre for food Research and innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury 7647, New Zealand
*
Author to whom correspondence should be addressed.
Academic Editor: Anthony Fardet
Received: 26 February 2016 / Revised: 31 March 2016 / Accepted: 1 April 2016 / Published: 6 April 2016
(This article belongs to the Special Issue Coarse Food Grain)
View Full-Text   |   Download PDF [199 KB, uploaded 6 April 2016]

Abstract

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. View Full-Text
Keywords: protein digestibility; legumes; wheat; extrusion protein digestibility; legumes; wheat; extrusion
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Patil, S.S.; Brennan, M.A.; Mason, S.L.; Brennan, C.S. The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack. Foods 2016, 5, 26.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top