RT Journal Article
T1 Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours
A1 Ciudad Mulero, María
A1 Barros, Lillian
A1 Fernandes, Ângela
A1 Berrios, José De J.
A1 Cámara Hurtado, María De La Montaña
A1 Morales Gómez, Patricia
A1 Fernández Ruiz, Virginia
A1 Ferreira, Isabel C. F. R.
AB Pulses are well known to be gluten-free functional foods that provide a rich source of nutritional and healthy compounds with antioxidant-promoting activity. In the present study, the bioactive compounds, dietary fibre, arabinoxylans, individual phenolic compounds and tocopherols, were evaluated in different lentil flours (raw and extruded at 140 and 160 °C) formulated with nutritional yeasts, along with the changes induced by the extrusion process. The total dietary fibre and arabinoxylan content significantly (p < 0.05) increased after the extrusion process while a significant decrease of all tocopherol isoforms was also observed. Catechin, caffeic, kaempferol and quercetin derivatives were identified in the raw and extruded lentil flours. The decreases of total phenolic and individual phenolic compounds were directly related to the extrusion temperature; total phenolics and catechin hexoside exhibited a larger decrease in the lentil flours formulated with higher content of nutritional yeast (12 and 16%). The antioxidant activity results, determined using different assays, reflected the important effect of extrusion processing and food ingredients.
PB Royal Society of Chemistry
SN 2042-6496
YR 2018
FD 2018
LK https://hdl.handle.net/20.500.14352/92832
UL https://hdl.handle.net/20.500.14352/92832
LA eng
NO M. Ciudad-Mulero, L. Barros, Â. Fernandes, J. D. J. Berrios, M. Cámara, P. Morales, V. Fernández-Ruiz and I. C. F. R. Ferreira, Food Funct., 2018, 9, 819 DOI: 10.1039/C7FO01730H
DS Docta Complutense
RD 10 abr 2025