2026-08-20T06:02:32Zhttps://docta.ucm.es/rest/oai/request
oai:docta.ucm.es:20.500.14352/928322024-05-21T07:30:34Zcom_20.500.14352_14col_20.500.14352_15
Docta Complutense author Ciudad Mulero, María author Barros, Lillian author Fernandes, Ângela author Berrios, José De J. author Cámara Hurtado, María De La Montaña author Morales Gómez, Patricia author Fernández Ruiz, Virginia author Ferreira, Isabel C. F. R. 2024-01-12T14:05:10Z 2024-01-12T14:05:10Z 2018 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 2042-6496 10.1039/C7FO01730H https://hdl.handle.net/20.500.14352/92832 2042-650X https://doi.org/10.1039/C7FO01730H https://pubs.rsc.org/en/content/articlelanding/2018/fo/c7fo01730h 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. eng Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours journal article 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