Use of Legumes in Extrusion Cooking: A Review
Abstract
:1. Why Consider Legumes for the Production of Extruded Foods
2. Basics of Extrusion Cooking
3. Optimal Extrusion Cooking Conditions for Legume Flours
3.1. Optimizing the Processing Conditions for Legume-Based Extruded Foods
3.2. Optimizing the Processing Conditions for Legume-Added Extruded Foods
3.3. Identification of the Best Level of Addition of Legume Flour
4. Effect of Extrusion Cooking Parameters on the Physical-Chemical Properties of the End-Product
5. Effect of Extrusion Cooking Parameters on the Nutritional Characteristics of the End-Product
5.1. Effect on Starch and Proteins
5.2. Effect on Anti-Nutritional Factors and Functional Compounds
6. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Legume Type | Extruder Type | Tested Values | Quality Indices Considered for Optimization | Reference | ||||
---|---|---|---|---|---|---|---|---|
Legume Content (g/100 g) | Flour Particle Size (mm) | Maximum Temperature (Die Zone) (°C) | Feed Moisture (g/100 g) | Screw Speed (rpm) | ||||
Bean (Phaseolus vulgaris L.) | SS | 30 | 0.4 | 120–170, 157 1 | 15–25 | 50–240, 238 | ER, BD, H | [27] |
TS | 15, 30, 45 | 0.5 | 160 | 22 | 150 | ER, H, NP, C | [4] | |
SS | 25, 50, 75 | 0.5 | 160 | 15.5 | 150 | ER, BD, H, NP | [23] | |
Pea (Pisum sativum L.) | TS | 100 | NS | 150 | 14, 16, 18 | 200 | ER, BD | [20] |
TS | 9 | NS | 90, 100, 110 1 | 12, 14, 16 | 100, 150, 200 | ER, BD, H, WAI, WSI | [28] | |
SS | 5, 10, 15 | NS | 180 | 12 | 210 | NP | [16] | |
Chickpea (Cicer arietinum L.) | 100 | NS | 110, 120, 135, 150 | 19, 20, 22, 24, 26 | 260, 300, 340 | ER, BD | [29] | |
TS | 50 | 1.25 | 130, 140, 150 | 17 | 266, 300, 350, 400, 434 | ER, H, SP, NP | [30] | |
SS | 10, 20, 30 | 0.25 | 160 | 16 | 250 | ER, BD, WAI, WSI, NP | [12] | |
SS | 5, 10, 15 | NS | 180 | 12 | 210 | NP | [16] | |
Lentil (Lens culinaris L.) | TS | 100 | 0.25 | 140, 160, 180 | 14, 18, 22 | 150, 200, 250 | ER, BD, H, WAI, WSI, SP, NP | [31] |
SS | 5, 10, 15 | NS | 180 | 12 | 210 | NP | [16] | |
Cowpea (Vigna unguiculata L.) | SS | 100 | 0.8 | 160– 180 | 16–24 | 160– 200 | BD, H, WAI, WSI, SP | [32] |
Faba bean (Vicia faba L.) | TS | 100 | 0.5, 1.5, 2.5 | 140 | NS | 200, 300 | ER, H, SP | [33] |
Mung bean (Vigna radiate L.) | TS | 30 | 0.2 | 130–170, 148 1 | 14–18 | 400– 550 | BD, H, WAI, WSI | [34] |
Everlasting pea (Lathyrus sativus) | TS | 35, 50, 65 | 0.6 | 110, 140, 180, 170, 130 | 18, 21, 24 | 75 | ER, BD, NP | [35] |
Pigeon pea (Cajanus cajan L.) | SS | 19 | 0.07 | 160–200, 171 | 12– 24 | 100–140, 104 | C | [36] |
Expansion Ratio | Bulk Density | Hardness | WAI | WSI | Color | |||
---|---|---|---|---|---|---|---|---|
Lightness (L*) | Redness (a*) | Yellowness (b*) | ||||||
Legume content | − | + | + | NS | NS | − | + | + |
Temperature | + | − | − | + | + | − | + | + |
Feed moisture | − | + | + | + | − | − | + | − |
Screw speed | + | − | − | − | + | NS | NS | NS |
Starch Pasting Properties | Degree of Gelatinization | |||
---|---|---|---|---|
Initial Viscosity | Peak Viscosity | Final Viscosity | ||
Legume content | + | − | − | NS |
Temperature | + | − | − | + |
Feed moisture | − | − | − | + |
Screw speed | − | + | + | − |
Protein Digestibility | Starch Digestibility | Lysine Loss | |
---|---|---|---|
Temperature | + 1 | + 2 | + 3 |
Feed moisture | + 1 | + 2 | − 3 |
Screw speed | + | + | NS |
Parameter | Phenolics | Tocopherols | Antioxidant Activity | α-Galactosides | Anti-Nutritional Compounds | |||
---|---|---|---|---|---|---|---|---|
Trypsin Inhibitors | Phytate (IP6) | Tannins | Lectins | |||||
Temperature | − | − | + | + | − | − | NS | − |
Feed moisture | − | − | NS | NS | − | − | − | − |
Screw speed | NS | NS | NS | NS | − | − | − | NS |
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Pasqualone, A.; Costantini, M.; Coldea, T.E.; Summo, C. Use of Legumes in Extrusion Cooking: A Review. Foods 2020, 9, 958. https://doi.org/10.3390/foods9070958
Pasqualone A, Costantini M, Coldea TE, Summo C. Use of Legumes in Extrusion Cooking: A Review. Foods. 2020; 9(7):958. https://doi.org/10.3390/foods9070958
Chicago/Turabian StylePasqualone, Antonella, Michela Costantini, Teodora Emilia Coldea, and Carmine Summo. 2020. "Use of Legumes in Extrusion Cooking: A Review" Foods 9, no. 7: 958. https://doi.org/10.3390/foods9070958