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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 #420104
Research Project: New Sustainable Processes, Preservation Technologies, and Product Concepts for Specialty Crops and Their Co-Products

Location: Healthy Processed Foods Research

Title: New gluten-free extruded snack-type products based on rice and chickpea and fortified with passion fruit skin: Extrusion cooking effect on phenolic composition, non-nutritional factors, and antioxidant properties

Author
item CIUDAD-MULERO, MARIA - Complutense University Of Madrid (UCM)
item VEGA, ERIKA - Complutense University Of Madrid (UCM)
item GARCIA-HERRERA, PATRICIA - Complutense University Of Madrid (UCM)
item PEDROSA, MERCEDES - National Institute Of Agricultural And Food Research And Technology
item ARRIBAS, CLAUDIA - National Institute Of Agricultural And Food Research And Technology
item Berrios, Jose
item Pan, James
item CAMARA, MONTANA - Complutense University Of Madrid (UCM)
item FERNANDEZ-RUIZ, VIRGINIA - Complutense University Of Madrid (UCM)
item MORALES, PATRICIA - Complutense University Of Madrid (UCM)

Submitted to: Molecules
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/7/2025
Publication Date: 3/9/2025
Citation: Ciudad-Mulero, M., Vega, E.N., Garcia-Herrera, P., Pedrosa, M.M., Arribas, C., Berrios, J.D., Pan, J., Camara, M., Fernandez-Ruiz, V., Morales, P. 2025. New gluten-free extruded snack-type products based on rice and chickpea and fortified with passion fruit skin: Extrusion cooking effect on phenolic composition, non-nutritional factors, and antioxidant properties. Molecules. 30(6). Article 1225. https://doi.org/10.3390/molecules30061225.
DOI: https://doi.org/10.3390/molecules30061225

Interpretive Summary: The addition of fruit by-products, such as passion-fruit-skin flour, into pulse and cereal-based flours into extruded snacks based on cereals is an interesting strategy that significantly improves the functional properties and the nutritional value of snack-type products. This study aimed to investigate the changes induced by extrusion process on the functional properties in terms of concentration of total phenolic compounds, phenolic families (hydroxybenzoic acids, hydroxycinnamic acids, and flavonols) and non-nutritional factors (inositol phosphates and trypsin inhibitors) of novel formulations based on rice-chickpea flours and enriched with different percentages of Fibersol® and passion-fruit-skin flour. The antioxidant activity of formulations was evaluated in vitro, and it was observed that the antioxidant properties were preserved after extrusion treatment. Also, extrusion cooking effectively maintained phenolic compounds and effectively reduced non-nutritional factors. The results revealed the complexity of the analyzed formulations, showing that their composition is influenced not only by the presence of Fibersol® and passion fruit, but also by the interaction of both ingredients.

Technical Abstract: The study looked at how making new products, like snacks, using pulse-cereal-based flours enriched with fruit by-products, such as passion fruit skin flour, is beneficial due to their nutritional value. It found that the extrusion-cooking process maintains the antioxidant activity and phenolic compounds of the snacks while reducing non-nutritional factors. The experimental findings indicate that the specific composition of the analyzed formulations was significantly affected by the presence of individual ingredients, as well as the complex interactions and relationships between them.