Department Food Process Development, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany.
J Sci Food Agric. 2022 Sep;102(12):5011-5021. doi: 10.1002/jsfa.11041. Epub 2021 Jan 16.
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.
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.
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.
豆类和假谷物的高蛋白部分表现出均衡的氨基酸谱，尤其是当以不同的比例组合时，因此是生产膨化小吃的高价值成分。然而，豆类和假谷物的组合对膨化小吃的物理和感官质量的影响至今尚未得到研究。本研究以豆类的天然或预处理蛋白质分离物和浓缩物为单一成分或以与假谷物的高蛋白面粉结合的形式，分析了它们的热和功能特性与挤压特性的关系。低水分挤压蒸煮用于研究蛋白质来源（小扁豆、羽扇豆、蚕豆）、假谷物来源（藜麦、苋菜、荞麦）和蛋白质含量（30%、50%、70%）对膨化小吃的节段膨胀、比硬度、密度和感官特性的影响。
随着蛋白质含量从 30%增加到 50%，节段膨胀减少，挤出物的密度和比硬度增加，但通过对高蛋白成分进行预处理可以抵消这种影响。基于羽扇豆蛋白的挤出物表现出令人满意的质地和感官特性。与单一成分（30%、50%）的豆类相比，豆类和假谷物（70%蛋白质）的混合挤出物的节段膨胀较小，无论假谷物类型如何。然而，挤出物的质地和感官特性令人满意。
我们首次表明，豆类和假谷物的高蛋白部分可以加工成具有良好质地和营养特性的膨化小吃，例如增加蛋白质含量（70%）和平衡的氨基酸谱。 © 2020 作者。约翰威立父子公司代表化学工业协会出版的《食品科学杂志》。
