Cotacallapa-Sucapuca Mario, Vega Erika N, Maieves Helayne A, Berrios José De J, Morales Patricia, Fernández-Ruiz Virginia, Cámara Montaña
Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain.
Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru.
Foods. 2021 May 15;10(5):1096. doi: 10.3390/foods10051096.
The development of new food products obtained by extrusion processing has increased in recent years. Extrusion is used by the food industry to produce a wide variety of food products, such as ready-to-eat foods (e.g., snacks), among others. Pulses have also gained popularity as novel food ingredients in the formulation of a variety of food and food products, due to their high content of macro and micronutrients, and bioactive compounds that improve the nutritional and functional properties of the final food products. In this review, the impact of extrusion variables on proteins, carbohydrates, vitamins, phenolics and antinutritional compounds in pulses and pulse-based formulations are highlighted. Particularly, the impact of the specific mechanical energy. Also, the preservation, increase and/or reduction in those functional compounds, as a consequence of different extrusion processing conditions, are discussed.
近年来，通过挤压加工获得的新型食品的开发有所增加。食品工业利用挤压技术生产各种各样的食品，例如即食食品（如零食）等。由于豆类富含大量宏量和微量营养素以及生物活性化合物，这些物质可改善最终食品的营养和功能特性，因此豆类作为新型食品成分在各种食品和食品产品配方中也越来越受欢迎。在这篇综述中，重点介绍了挤压变量对豆类及豆类配方中的蛋白质、碳水化合物、维生素、酚类和抗营养化合物的影响。特别是比机械能的影响。此外，还讨论了不同挤压加工条件对这些功能化合物的保留、增加和/或减少的影响。
