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

Foods, ISSN: 2304-8158, Vol: 10, Issue: 5
2021
  • 28
    Citations
  • 0
    Usage
  • 125
    Captures
  • 1
    Mentions
  • 1
    Social Media
Metric Options:   Counts1 Year3 Year

Metrics Details

  • Citations
    28
  • Captures
    125
  • Mentions
    1
    • Blog Mentions
      1
      • Blog
        1
  • Social Media
    1
    • Shares, Likes & Comments
      1
      • Facebook
        1

Article Description

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

Bibliographic Details

Cotacallapa-Sucapuca, Mario; Vega, Erika N; Maieves, Helayne A; Berrios, José De J; Morales, Patricia; Fernández-Ruiz, Virginia; Cámara, Montaña

MDPI AG

Agricultural and Biological Sciences; Immunology and Microbiology; Social Sciences; Health Professions

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