Enhancement of Corn Flour with Carob Bean for Innovative Gluten-Free Extruded Products
The aim of this work is to study new, extruded products based on corn flour enriched with carob bean and the evaluation of its functional quality to develop novel gluten-free food products. Five samples based on corn flour with added carob bean flour (5 to 12.5%) were formulated. Extrusion was perfo...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/21/3352 |
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| author | Marta Igual Rosa M. Cámara Francesca Fortuna Patricia García-Herrera Mercedes M. Pedrosa Purificación García-Segovia Javier Martínez-Monzó Montaña Cámara |
| author_facet | Marta Igual Rosa M. Cámara Francesca Fortuna Patricia García-Herrera Mercedes M. Pedrosa Purificación García-Segovia Javier Martínez-Monzó Montaña Cámara |
| author_sort | Marta Igual |
| collection | DOAJ |
| description | The aim of this work is to study new, extruded products based on corn flour enriched with carob bean and the evaluation of its functional quality to develop novel gluten-free food products. Five samples based on corn flour with added carob bean flour (5 to 12.5%) were formulated. Extrusion was performed using a single-screw laboratory extruder at pilot plant scale. Extrusion parameters such as color and carbohydrate content (fiber, sucrose, and starch) were evaluated. Carob bean addition led to an increase in starch, soluble fiber, and insoluble fiber. Texture parameters related to hardness (crunchiness) were significantly reduced with the addition of CB (<i>p</i> < 0.05), detectable from a 5% addition of CB and not significant with more CB content. Samples became browner with the addition of CB; however, when the concentrations of CB are high (>5%) no major differences in color were observed. The extrusion process reduced the content of soluble and insoluble fiber, and sucrose in all formulated samples. Extruded samples with 5–7.5% CB seem to be the best formulation in terms of fiber content, color, and texture parameters. These innovative gluten-free foods could be considered as a source of fiber, and a healthier alternative to some commercially available snacks. |
| format | Article |
| id | doaj-art-55acb244d2c74178b635c8c8c601f682 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-55acb244d2c74178b635c8c8c601f6822024-11-08T14:35:59ZengMDPI AGFoods2304-81582024-10-011321335210.3390/foods13213352Enhancement of Corn Flour with Carob Bean for Innovative Gluten-Free Extruded ProductsMarta Igual0Rosa M. Cámara1Francesca Fortuna2Patricia García-Herrera3Mercedes M. Pedrosa4Purificación García-Segovia5Javier Martínez-Monzó6Montaña Cámara7i-Food Group, Instituto Universitario de Ingeniería de Alimentos-Food UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, SpainNutrition and Food Science Department, Pharmacy Faculty, Universidad Complutense de Madrid, Pza. Ramón y Cajal s/n, 28040 Madrid, SpainNutrition and Food Science Department, Pharmacy Faculty, Universidad Complutense de Madrid, Pza. Ramón y Cajal s/n, 28040 Madrid, SpainNutrition and Food Science Department, Pharmacy Faculty, Universidad Complutense de Madrid, Pza. Ramón y Cajal s/n, 28040 Madrid, SpainDepartamento Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria INIA-CSIC, Ctra. de La Coruña km 7.5, 28040 Madrid, Spaini-Food Group, Instituto Universitario de Ingeniería de Alimentos-Food UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spaini-Food Group, Instituto Universitario de Ingeniería de Alimentos-Food UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, SpainNutrition and Food Science Department, Pharmacy Faculty, Universidad Complutense de Madrid, Pza. Ramón y Cajal s/n, 28040 Madrid, SpainThe aim of this work is to study new, extruded products based on corn flour enriched with carob bean and the evaluation of its functional quality to develop novel gluten-free food products. Five samples based on corn flour with added carob bean flour (5 to 12.5%) were formulated. Extrusion was performed using a single-screw laboratory extruder at pilot plant scale. Extrusion parameters such as color and carbohydrate content (fiber, sucrose, and starch) were evaluated. Carob bean addition led to an increase in starch, soluble fiber, and insoluble fiber. Texture parameters related to hardness (crunchiness) were significantly reduced with the addition of CB (<i>p</i> < 0.05), detectable from a 5% addition of CB and not significant with more CB content. Samples became browner with the addition of CB; however, when the concentrations of CB are high (>5%) no major differences in color were observed. The extrusion process reduced the content of soluble and insoluble fiber, and sucrose in all formulated samples. Extruded samples with 5–7.5% CB seem to be the best formulation in terms of fiber content, color, and texture parameters. These innovative gluten-free foods could be considered as a source of fiber, and a healthier alternative to some commercially available snacks.https://www.mdpi.com/2304-8158/13/21/3352plant foodsbioactive compoundsfunctional foodsextrusion |
| spellingShingle | Marta Igual Rosa M. Cámara Francesca Fortuna Patricia García-Herrera Mercedes M. Pedrosa Purificación García-Segovia Javier Martínez-Monzó Montaña Cámara Enhancement of Corn Flour with Carob Bean for Innovative Gluten-Free Extruded Products Foods plant foods bioactive compounds functional foods extrusion |
| title | Enhancement of Corn Flour with Carob Bean for Innovative Gluten-Free Extruded Products |
| title_full | Enhancement of Corn Flour with Carob Bean for Innovative Gluten-Free Extruded Products |
| title_fullStr | Enhancement of Corn Flour with Carob Bean for Innovative Gluten-Free Extruded Products |
| title_full_unstemmed | Enhancement of Corn Flour with Carob Bean for Innovative Gluten-Free Extruded Products |
| title_short | Enhancement of Corn Flour with Carob Bean for Innovative Gluten-Free Extruded Products |
| title_sort | enhancement of corn flour with carob bean for innovative gluten free extruded products |
| topic | plant foods bioactive compounds functional foods extrusion |
| url | https://www.mdpi.com/2304-8158/13/21/3352 |
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