Use of Legumes in Extrusion Cooking: A Review

Foods
Antonella PasqualoneCarmine Summo

Abstract

The traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of legume flours in extrusion cooking, proving that legumes have excellent potential for the production of extruded ready-to-eat foods by partially or totally replacing cereals. This review identifies the optimal processing conditions for legume-based and legume-added extruded foods, which allow the improvement of the expansion ratio and give the extrudates the spongy and crisp structure expected by consumers. In particular, the effect of the individual processing parameters on the physical-chemical and nutritional properties of the final product is highlighted. The extrusion cooking process, indeed, has a positive effect on nutritional characteristics, because it induces important modifications on starch and proteins, enhancing their digestibility, and reduces the content of trypsin inhibitors, lectins, phytic acid, and tannins, typically present in legumes. Therefore, the extrusion of legume flours is a viable strategy to improve their nutritional features while reducing home preparation time, so as to increa...Continue Reading

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Citations

Feb 11, 2021·Foods·Antonella Pasqualone, Carmine Summo
Nov 21, 2020·Foods·Cristina ProserpioElla Pagliarini
Mar 13, 2021·Journal of the Science of Food and Agriculture·Ramune KuktaiteEva Johansson
Jun 3, 2021·Foods·Mario Cotacallapa-SucapucaMontaña Cámara
Jul 8, 2021·Food Chemistry·Andrea BrescianiAlessandra Marti
Aug 29, 2021·Journal of the Science of Food and Agriculture·Marina MeflehMichele Faccia
Sep 30, 2021·Journal of the Science of Food and Agriculture·Supun Fernando

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Methods Mentioned

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