Pulse type and extrusion conditions affect phenolic profile and physical properties of extruded products

Autor:	Massimo Blandino, Andrea Bresciani, Monica Locatelli, Mattia Loscalzo, Fabiano Travaglia, Francesca Vanara, Alessandra Marti
Rok vydání:	2023
Předmět:	Flavonoids Pasta-making Pasta Flour Extrusion-cooking Legumes Phenolic compounds Pulses Snacks General Medicine Antioxidants Analytical Chemistry Phenols Lens Plant Cooking Triticum Food Science
Zdroj:	Food Chemistry. 403:134369
ISSN:	0308-8146
DOI:	10.1016/j.foodchem.2022.134369
Popis:	The suitability of chickpea, red lentil and green pea for the production of extruded products (i.e., snacks and pasta) was studied. Besides starch and technological properties, the impact of processing on some bioactive compounds was evaluated. The best results were obtained for lentil: the snacks showed the lowest porosity (21 %), the highest average pore radius (18.8 µm), and high expansion (section area: 310 mm
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c1d1608d3939df55d6fa0f02cedd19f8 https://doi.org/10.1016/j.foodchem.2022.134369 Zobrazit plný text záznamu Full Text from ScienceDirect