Effect of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on physical and nutritional properties of extruded products based on whole corn and brown rice

Autores
Pastor Cavada, Elena; Drago, Silvina Rosa; González, Rolando J.; Juan, Rocío; Pastor, Julio E.; Alaiz, Manuel; Vioque, Javier
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effects of the addition of wild legumes (Lathyrus) from the South of Spain on the physical and nutritional properties of extruded products based on whole corn and brown rice were studied. Samples were obtained with a Brabender single screw extruder. The physical characterization of the expanded products was performed by the measurement of density, expansion, solubility and specific mechanical energy consumption (SMEC). Chemical composition, amino acids content, protein digestibility, total polyphenol content and potential availability of iron and zinc were determined. Results showed that expansion, solubility and SMEC were higher for rice blends than for corn blends, while density followed an inverse trend. Addition of legumes produces a decrease of expansion and an increase in solubility in both rice-containing and corn-containing samples. With only 15% of legume replacement, a significant increase in protein content and quality, fiber, and mineral content was obtained. Protein digestibility was in the range of 82-84% and mineral availability in the 6.4-12.1% range for iron and 10-18.6% for zinc. The performance of each mixture during extrusion and the physical properties of the extruded products were considered to be in the range of those expected for snack type products.
Fil: Pastor Cavada, Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Instituto de la Grasa (CSIC); España
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: González, Rolando J.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Juan, Rocío. Universidad de Sevilla; España
Fil: Pastor, Julio E.. Universidad de Sevilla; España
Fil: Alaiz, Manuel. Instituto de la Grasa (CSIC); España
Fil: Vioque, Javier. Instituto de la Grasa (CSIC); España
Materia
LATHYRUS
EXTRUSION
NUTRITIONAL PROPERTIES
IRON AVAILABILITY
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:11336/96474
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/96474
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on physical and nutritional properties of extruded products based on whole corn and brown ricePastor Cavada, ElenaDrago, Silvina RosaGonzález, Rolando J.Juan, RocíoPastor, Julio E.Alaiz, ManuelVioque, JavierLATHYRUSEXTRUSIONNUTRITIONAL PROPERTIESIRON AVAILABILITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effects of the addition of wild legumes (Lathyrus) from the South of Spain on the physical and nutritional properties of extruded products based on whole corn and brown rice were studied. Samples were obtained with a Brabender single screw extruder. The physical characterization of the expanded products was performed by the measurement of density, expansion, solubility and specific mechanical energy consumption (SMEC). Chemical composition, amino acids content, protein digestibility, total polyphenol content and potential availability of iron and zinc were determined. Results showed that expansion, solubility and SMEC were higher for rice blends than for corn blends, while density followed an inverse trend. Addition of legumes produces a decrease of expansion and an increase in solubility in both rice-containing and corn-containing samples. With only 15% of legume replacement, a significant increase in protein content and quality, fiber, and mineral content was obtained. Protein digestibility was in the range of 82-84% and mineral availability in the 6.4-12.1% range for iron and 10-18.6% for zinc. The performance of each mixture during extrusion and the physical properties of the extruded products were considered to be in the range of those expected for snack type products.Fil: Pastor Cavada, Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Instituto de la Grasa (CSIC); EspañaFil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: González, Rolando J.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Juan, Rocío. Universidad de Sevilla; EspañaFil: Pastor, Julio E.. Universidad de Sevilla; EspañaFil: Alaiz, Manuel. Instituto de la Grasa (CSIC); EspañaFil: Vioque, Javier. Instituto de la Grasa (CSIC); EspañaElsevier2011-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/96474Pastor Cavada, Elena; Drago, Silvina Rosa; González, Rolando J.; Juan, Rocío; Pastor, Julio E.; et al.; Effect of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on physical and nutritional properties of extruded products based on whole corn and brown rice; Elsevier; Food Chemistry; 128; 4; 10-2011; 961-9670308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2011.03.126info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:51:41Zoai:ri.conicet.gov.ar:11336/96474instacron: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 09:51:41.313CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on physical and nutritional properties of extruded products based on whole corn and brown rice
title Effect of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on physical and nutritional properties of extruded products based on whole corn and brown rice
spellingShingle Effect of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on physical and nutritional properties of extruded products based on whole corn and brown rice
Pastor Cavada, Elena
LATHYRUS
EXTRUSION
NUTRITIONAL PROPERTIES
IRON AVAILABILITY
title_short Effect of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on physical and nutritional properties of extruded products based on whole corn and brown rice
title_full Effect of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on physical and nutritional properties of extruded products based on whole corn and brown rice
title_fullStr Effect of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on physical and nutritional properties of extruded products based on whole corn and brown rice
title_full_unstemmed Effect of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on physical and nutritional properties of extruded products based on whole corn and brown rice
title_sort Effect of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on physical and nutritional properties of extruded products based on whole corn and brown rice
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 LATHYRUS
EXTRUSION
NUTRITIONAL PROPERTIES
IRON AVAILABILITY
topic LATHYRUS
EXTRUSION
NUTRITIONAL PROPERTIES
IRON AVAILABILITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effects of the addition of wild legumes (Lathyrus) from the South of Spain on the physical and nutritional properties of extruded products based on whole corn and brown rice were studied. Samples were obtained with a Brabender single screw extruder. The physical characterization of the expanded products was performed by the measurement of density, expansion, solubility and specific mechanical energy consumption (SMEC). Chemical composition, amino acids content, protein digestibility, total polyphenol content and potential availability of iron and zinc were determined. Results showed that expansion, solubility and SMEC were higher for rice blends than for corn blends, while density followed an inverse trend. Addition of legumes produces a decrease of expansion and an increase in solubility in both rice-containing and corn-containing samples. With only 15% of legume replacement, a significant increase in protein content and quality, fiber, and mineral content was obtained. Protein digestibility was in the range of 82-84% and mineral availability in the 6.4-12.1% range for iron and 10-18.6% for zinc. The performance of each mixture during extrusion and the physical properties of the extruded products were considered to be in the range of those expected for snack type products.
Fil: Pastor Cavada, Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Instituto de la Grasa (CSIC); España
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: González, Rolando J.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Juan, Rocío. Universidad de Sevilla; España
Fil: Pastor, Julio E.. Universidad de Sevilla; España
Fil: Alaiz, Manuel. Instituto de la Grasa (CSIC); España
Fil: Vioque, Javier. Instituto de la Grasa (CSIC); España
description The effects of the addition of wild legumes (Lathyrus) from the South of Spain on the physical and nutritional properties of extruded products based on whole corn and brown rice were studied. Samples were obtained with a Brabender single screw extruder. The physical characterization of the expanded products was performed by the measurement of density, expansion, solubility and specific mechanical energy consumption (SMEC). Chemical composition, amino acids content, protein digestibility, total polyphenol content and potential availability of iron and zinc were determined. Results showed that expansion, solubility and SMEC were higher for rice blends than for corn blends, while density followed an inverse trend. Addition of legumes produces a decrease of expansion and an increase in solubility in both rice-containing and corn-containing samples. With only 15% of legume replacement, a significant increase in protein content and quality, fiber, and mineral content was obtained. Protein digestibility was in the range of 82-84% and mineral availability in the 6.4-12.1% range for iron and 10-18.6% for zinc. The performance of each mixture during extrusion and the physical properties of the extruded products were considered to be in the range of those expected for snack type products.
publishDate 2011
dc.date.none.fl_str_mv 2011-10
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/11336/96474
Pastor Cavada, Elena; Drago, Silvina Rosa; González, Rolando J.; Juan, Rocío; Pastor, Julio E.; et al.; Effect of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on physical and nutritional properties of extruded products based on whole corn and brown rice; Elsevier; Food Chemistry; 128; 4; 10-2011; 961-967
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/96474
identifier_str_mv Pastor Cavada, Elena; Drago, Silvina Rosa; González, Rolando J.; Juan, Rocío; Pastor, Julio E.; et al.; Effect of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on physical and nutritional properties of extruded products based on whole corn and brown rice; Elsevier; Food Chemistry; 128; 4; 10-2011; 961-967
0308-8146
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2011.03.126
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
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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_ 1844613587716276224
score 13.070432

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