Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia lutea subsp. lutea var. hirta and Vicia sativa subsp. sativa)

Autores
Pastor Cavada, Elena; Drago, Silvina Rosa; González, Rolando J.; Juan, Rocío; Pastor, Julio E.; Alaiz, Manuel; Vioque, Javier
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Flour blends based on whole corn and rice with two added wild legumes at 15% level of cereal replacement were extruded to produce whole grain snacks. Extrusion temperature was 175 °C, and the moisture content was adjusted to 14%. The extruded products were evaluated for their physical, chemical and nutritional properties. Results showed that the addition of legumes produces a decrease in expansion in rice-containing samples and an increase in solubility in corn-containing samples. With only 15% of legume added to cereal, a significant increase in protein content and quality was obtained. An increase in fibre, polyphenol, iron and zinc content was also obtained. Protein digestibility was in the range of 81.8– 85.3%. Mineral availability ranged from 6.4 to 16.3% for iron and 10–16.3% for zinc. The performance of each mixture during extrusion and the physical properties of the extruded products were considered to be similar to those expected for snack-type products and described in the literature.
Fil: Pastor Cavada, Elena. Consejo Superior de Investigaciones Cientificas; España. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: González, Rolando J.. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Juan, Rocío. Universidad de Sevilla; España
Fil: Pastor, Julio E.. Universidad de Sevilla; España
Fil: Alaiz, Manuel. Consejo Superior de Investigaciones Cientificas; España
Fil: Vioque, Javier. Consejo Superior de Investigaciones Cientificas; España
Materia
Amino Acid
Cereal
Extrusion
Mineral Availability
Nutritional Properties
Protein Digestibility
Physical Properties
Wild Legumes
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/10952
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/10952
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia lutea subsp. lutea var. hirta and Vicia sativa subsp. sativa)Pastor Cavada, ElenaDrago, Silvina RosaGonzález, Rolando J.Juan, RocíoPastor, Julio E.Alaiz, ManuelVioque, JavierAmino AcidCerealExtrusionMineral AvailabilityNutritional PropertiesProtein DigestibilityPhysical PropertiesWild Legumeshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Flour blends based on whole corn and rice with two added wild legumes at 15% level of cereal replacement were extruded to produce whole grain snacks. Extrusion temperature was 175 °C, and the moisture content was adjusted to 14%. The extruded products were evaluated for their physical, chemical and nutritional properties. Results showed that the addition of legumes produces a decrease in expansion in rice-containing samples and an increase in solubility in corn-containing samples. With only 15% of legume added to cereal, a significant increase in protein content and quality was obtained. An increase in fibre, polyphenol, iron and zinc content was also obtained. Protein digestibility was in the range of 81.8– 85.3%. Mineral availability ranged from 6.4 to 16.3% for iron and 10–16.3% for zinc. The performance of each mixture during extrusion and the physical properties of the extruded products were considered to be similar to those expected for snack-type products and described in the literature.Fil: Pastor Cavada, Elena. Consejo Superior de Investigaciones Cientificas; España. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Drago, Silvina Rosa. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: González, Rolando J.. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Juan, Rocío. Universidad de Sevilla; EspañaFil: Pastor, Julio E.. Universidad de Sevilla; EspañaFil: Alaiz, Manuel. Consejo Superior de Investigaciones Cientificas; EspañaFil: Vioque, Javier. Consejo Superior de Investigaciones Cientificas; EspañaWiley2013-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10952Pastor Cavada, Elena; Drago, Silvina Rosa; González, Rolando J.; Juan, Rocío; Pastor, Julio E.; et al.; Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia lutea subsp. lutea var. hirta and Vicia sativa subsp. sativa); Wiley; International Journal Of Food Science And Technology; 48; 9; 9-2013; 1949-19550950-54231365-2621enginfo:eu-repo/semantics/altIdentifier/url/http://dx.doi.org/10.1111/ijfs.12175info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12175/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:20:38Zoai:ri.conicet.gov.ar:11336/10952instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:20:39.198CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia lutea subsp. lutea var. hirta and Vicia sativa subsp. sativa)
title Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia lutea subsp. lutea var. hirta and Vicia sativa subsp. sativa)
spellingShingle Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia lutea subsp. lutea var. hirta and Vicia sativa subsp. sativa)
Pastor Cavada, Elena
Amino Acid
Cereal
Extrusion
Mineral Availability
Nutritional Properties
Protein Digestibility
Physical Properties
Wild Legumes
title_short Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia lutea subsp. lutea var. hirta and Vicia sativa subsp. sativa)
title_full Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia lutea subsp. lutea var. hirta and Vicia sativa subsp. sativa)
title_fullStr Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia lutea subsp. lutea var. hirta and Vicia sativa subsp. sativa)
title_full_unstemmed Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia lutea subsp. lutea var. hirta and Vicia sativa subsp. sativa)
title_sort Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia lutea subsp. lutea var. hirta and Vicia sativa subsp. sativa)
dc.creator.none.fl_str_mv Pastor Cavada, Elena
Drago, Silvina Rosa
González, Rolando J.
Juan, Rocío
Pastor, Julio E.
Alaiz, Manuel
Vioque, Javier
author Pastor Cavada, Elena
author_facet Pastor Cavada, Elena
Drago, Silvina Rosa
González, Rolando J.
Juan, Rocío
Pastor, Julio E.
Alaiz, Manuel
Vioque, Javier
author_role author
author2 Drago, Silvina Rosa
González, Rolando J.
Juan, Rocío
Pastor, Julio E.
Alaiz, Manuel
Vioque, Javier
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Amino Acid
Cereal
Extrusion
Mineral Availability
Nutritional Properties
Protein Digestibility
Physical Properties
Wild Legumes
topic Amino Acid
Cereal
Extrusion
Mineral Availability
Nutritional Properties
Protein Digestibility
Physical Properties
Wild Legumes
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Flour blends based on whole corn and rice with two added wild legumes at 15% level of cereal replacement were extruded to produce whole grain snacks. Extrusion temperature was 175 °C, and the moisture content was adjusted to 14%. The extruded products were evaluated for their physical, chemical and nutritional properties. Results showed that the addition of legumes produces a decrease in expansion in rice-containing samples and an increase in solubility in corn-containing samples. With only 15% of legume added to cereal, a significant increase in protein content and quality was obtained. An increase in fibre, polyphenol, iron and zinc content was also obtained. Protein digestibility was in the range of 81.8– 85.3%. Mineral availability ranged from 6.4 to 16.3% for iron and 10–16.3% for zinc. The performance of each mixture during extrusion and the physical properties of the extruded products were considered to be similar to those expected for snack-type products and described in the literature.
Fil: Pastor Cavada, Elena. Consejo Superior de Investigaciones Cientificas; España. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: González, Rolando J.. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Juan, Rocío. Universidad de Sevilla; España
Fil: Pastor, Julio E.. Universidad de Sevilla; España
Fil: Alaiz, Manuel. Consejo Superior de Investigaciones Cientificas; España
Fil: Vioque, Javier. Consejo Superior de Investigaciones Cientificas; España
description Flour blends based on whole corn and rice with two added wild legumes at 15% level of cereal replacement were extruded to produce whole grain snacks. Extrusion temperature was 175 °C, and the moisture content was adjusted to 14%. The extruded products were evaluated for their physical, chemical and nutritional properties. Results showed that the addition of legumes produces a decrease in expansion in rice-containing samples and an increase in solubility in corn-containing samples. With only 15% of legume added to cereal, a significant increase in protein content and quality was obtained. An increase in fibre, polyphenol, iron and zinc content was also obtained. Protein digestibility was in the range of 81.8– 85.3%. Mineral availability ranged from 6.4 to 16.3% for iron and 10–16.3% for zinc. The performance of each mixture during extrusion and the physical properties of the extruded products were considered to be similar to those expected for snack-type products and described in the literature.
publishDate 2013
dc.date.none.fl_str_mv 2013-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/10952
Pastor Cavada, Elena; Drago, Silvina Rosa; González, Rolando J.; Juan, Rocío; Pastor, Julio E.; et al.; Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia lutea subsp. lutea var. hirta and Vicia sativa subsp. sativa); Wiley; International Journal Of Food Science And Technology; 48; 9; 9-2013; 1949-1955
0950-5423
1365-2621
url http://hdl.handle.net/11336/10952
identifier_str_mv Pastor Cavada, Elena; Drago, Silvina Rosa; González, Rolando J.; Juan, Rocío; Pastor, Julio E.; et al.; Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia lutea subsp. lutea var. hirta and Vicia sativa subsp. sativa); Wiley; International Journal Of Food Science And Technology; 48; 9; 9-2013; 1949-1955
0950-5423
1365-2621
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://dx.doi.org/10.1111/ijfs.12175
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12175/abstract
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844614189029523456
score 13.070432

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