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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #383956
Research Project: New Sustainable Processes, Preservation Technologies, and Product Concepts for Specialty Crops and Their Co-Products

Location: Healthy Processed Foods Research

Title: Extrusion process as an alternative to improve pulses products consumption. A review

Author
item COTAPALLAPA-SUCAPUCA, MARIO - Complutense University Of Madrid (UCM)
item VEGA, ERIKA - Complutense University Of Madrid (UCM)
item MAIEVES, HELAYNE - Complutense University Of Madrid (UCM)
item Berrios, Jose
item MORALES, PATRICIA - Complutense University Of Madrid (UCM)
item FERNANDEZ-RUIZ, VIRGINIA - Complutense University Of Madrid (UCM)
item CAMERA, MONTANA - Complutense University Of Madrid (UCM)

Submitted to: Foods
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/11/2021
Publication Date: 5/15/2021
Citation: Cotapallapa-Sucapuca, M., Vega, E.N., Maieves, H.A., Berrios, J.D., Morales, P., Fernandez-Ruiz, V., Camera, M. 2021. Extrusion process as an alternative to improve pulses products consumption. A review. Foods. 10. Article 1096. https://doi.org/10.3390/foods10051096.
DOI: https://doi.org/10.3390/foods10051096

Interpretive Summary: The development of new food products obtained by extrusion processing has been increased in recent years. Extrusion is used by food industry to produce a wide variety of food products, such as ready-to-eat food products (e.g. snacks), among others. Pulses have gain popularity as novel food ingredients in the formulation of a variety of foods and food products, due to their high content of healthy nutrients that improve the nutritional properties in the final food products. In this review, the extrusion variables and their impact on proteins, carbohydrates, vitamins, antioxidants and antinutritional compounds in pulses and pulse-based formulations are highlighted; as well as the preservation, increase and/or reduction of those compounds, at a consequence of different extrusion processing conditions.

Technical Abstract: The development of new food products obtained by extrusion processing has been increased in recent years. Extrusion is used by food industry to produce a wide variety of food products, such as ready-to-eat food products (e.g. snacks), among others. Pulses have gain popularity as novel food ingredients in the formulation of a variety of foods and food products, due to their high content of macro and micronutrients, and bioactive compounds that improve the nutritional and functional properties in the final food products. In this review, the extrusion variables and their impact on proteins, carbohydrates, vitamins, phenolics and antinutritional compounds in pulses and pulse-based formulations are highlighted; as well as the preservation, increase and/or reduction of those compounds, at a consequence of different extrusion processing conditions.