RT Journal Article
T1 Novel gluten-free formulations from lentil flours and nutritional yeast: evaluation of extrusion effect on phytochemicals and non-nutritional factors
A1 Ciudad Mulero, María
A1 Fernández Ruiz, Virginia
A1 Cuadrado Vives, María Carmen
A1 Arribas, Claudia
A1 Pedrosa, Mercedes M.
A1 Berrios, José De J.
A1 Pan, James
A1 Morales Gómez, Patricia
AB The food industry is increasingly innovating and applying new processing technologies and ingredients to develop novel food products that meet the consumers’ demand. In this study, the effect of extrusion (at 140 °C and 160 °C) was evaluated in different lentil flours formulations enriched with nutritional yeast, in terms of α-galactosides (raffinose, stachyose, verbascose), inositol phosphates (IPs), trypsin inhibitors and lectins content. The content of α-galactosides and IPs was determined by high performance liquid chromatography. Trypsin inhibitor activity (TIA) was evaluated using a small-scale quantitative assay. The lectin content was analyzed using a haemagglutination assay and a Competitive Indirect Enzyme-linked immunosorbent assay. Extrusion promoted a significant increase, up to 85% in total α-galactosides content. After extrusion, IPs content was significantly decreased and TIA as well as lectins content had a reduction higher than 90%. Extrusion demonstrated to have a beneficial effect by increasing desirable prebiotic compounds and decreasing non-nutritional factors.
PB Elsevier
SN 0308-8146
YR 2020
FD 2020-01-21
LK https://hdl.handle.net/20.500.14352/92838
UL https://hdl.handle.net/20.500.14352/92838
LA eng
NO Ciudad-Mulero M, Fernández-Ruiz V, Cuadrado C, Arribas C, Pedrosa MM, De J. Berrios J, et al. Novel gluten-free formulations from lentil flours and nutritional yeast: Evaluation of extrusion effect on phytochemicals and non-nutritional factors. Food Chemistry 2020;315:126175. https://doi.org/10.1016/j.foodchem.2020.126175.
DS Docta Complutense
RD 13 abr 2025