RT Journal Article
T1 Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity
A1 Morales Gómez, Patricia
A1 Cebadera Miranda, Laura
A1 Cámara Hurtado, Rosa María
A1 Reis, Filipa S
A1 Barros, Lillian
A1 Berrios, José de J.
A1 Ferreira, Isabel CFR
A1 Cámara Hurtado, María De La Montaña
AB The effects of extrusion processing on fibre (soluble and insoluble), total available carbohydrates, tocopherols, organic acids, total phenolics, flavonols, hydroxycinnamic and hydroxybenzoic acids, as well as on the antioxidant capacity of different fibre-enriched lentil flours, were evaluated before and after extrusion process. Total dietary fibre was partially decreased after extrusion, which correlated with a significant increase in the soluble fibre fraction. γ-tocopherol was the major isoform, before and after extrusion. Additionally, a marked decrease of 83–94% in total tocopherols content after extrusion was observed. Conversely, an increase in most polyphenolic fractions was found, probably due to the effect of extrusion in the hydrolysis of polyphenols bound to fibre and proteins, with an increase in antioxidant activity. Only flavonols presented an extensive decrease (62–82%) after treatment. The novel pulse-based flours, enriched with gluten-free soluble and insoluble fibres, provide snack-type products with a balanced nutritional and antioxidants composition.
PB Elsevier
YR 2015
FD 2015-10-26
LK https://hdl.handle.net/20.500.14352/97314
UL https://hdl.handle.net/20.500.14352/97314
LA eng
NO Grupo de Investigación ALIMNOVA
NO Universidad Complutense de Madrid
NO Centro de Investigação de Montanha(Portugal)
DS Docta Complutense
RD 6 abr 2025