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Texture, sensory properties and functionality of extruded snacks from pulses and pseudocereal proteins

 
: Martin, Anna; Schmidt, Verena; Osen, Raffael; Bez, Jürgen; Ortner, Eva; Mittermaier, Stephanie

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Volltext ()

Journal of the Science of Food and Agriculture (2020), Online First, 11 S.
ISSN: 0022-5142
Englisch
Zeitschriftenaufsatz, Elektronische Publikation
Fraunhofer IVV ()

Abstract
BACKGROUND
The protein‐rich fractions of pulses and pseudocereals exhibit a well‐balanced amino acid profile, particularly when combined in different portions, and are therefore high‐value ingredients for the production of extruded snacks. However, the impact of a combination of pulses and pseudocereals on the physical and sensory qualities of extruded snacks has not been investigated up to now. Native or preconditioned protein isolates and concentrates from pulses – as single ingredients or in combination with protein‐rich flours of pseudocereals – were analyzed regarding their thermal and functional properties in relation to extrusion characteristics. Low moisture extrusion cooking was used to investigate the impact of protein source (lentil, lupin, faba bean), pseudocereal source (quinoa, amaranth, buckwheat) and protein content (30%, 50%, 70%) on sectional expansion, specific hardness, density and sensory properties of the snacks.
RESULTS
With increasing protein content from 30% to 50%, the sectional expansion decreased and the density and specific hardness of the extrudates increased, which could be counteracted by preconditioning of the protein‐rich ingredients. Lupin protein‐based extrudates exhibited satisfactory texture and sensory properties. Extruded mixtures of pulses and pseudocereals (70% protein) exhibited a smaller sectional expansion compared to pulses as single ingredients (30%, 50%), regardless of pseudocereal type. However, the texture and sensory properties of the extruded blends were satisfactory.
CONCLUSIONS
We show for the first time that protein‐rich fractions of pulses and pseudocereals can be processed into expanded snacks with favorable texture and nutritional properties such as increased protein contents (70%) and balanced amino acid profiles. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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