Proximate, structural, textural, sensory and microbiological properties of non-gluten extrudate using Sorghum (Sorghum bicolor L. Moench) and a sprouted legume (Phaseolus lunatus L.).

IF 1.8 4区 农林科学 Q3 CHEMISTRY, APPLIED Food Science and Technology International Pub Date : 2024-10-14 DOI:10.1177/10820132241289157
Adedoyin I Adebayo, Adebola O Oladunjoye
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Abstract

The inclusion of legumes as functional ingredients in a gluten-free extrusion process has been gaining attention in recent times. In this study, sorghum and germinated lima bean flour (100, 90:10, 80:20, 70:30, 60:40 and 50:50) was extruded (feed moisture - 18%, screw speed - 250 rpm, barrel temperatures 50 °C-120 °C-120 °C, die hole diameter - 3 mm) and analysed for functional, proximate, textural, structural, pasting, microbiological and sensory properties. With 100% sorghum used as control, lima beans addition significantly (p < 0.05) improved the loose (0.37-0.44 g/ml) and packed (0.63-0.72 g/ml) bulk density, while water (5.00-3.15 g/g) and oil (2.45-1.60 g/g) absorption capacity and expansion ratio (3.11-2.30) decreased, respectively. An increase in protein (12.77-18.00%), crude fibre (2.58-5.17%) and ash content (2.11-3.12%) were observed in the extrudate, while the (L*) colour parameter (54.49-43.62), hardness (180.04-78.36 N) and pasting viscosities reduced with addition of lima beans. The structural micrograph depicted air-trapped bubbles with thick walls after adding lima beans, while a notable decline in microbial count below approved limits was observed after 8 weeks of storage. Sensory scores showed that values obtained were above average with the 90:10 sorghum-lima bean ratio having the highest score. The economic and industrial value of underutilised legumes such as lima bean can be promoted as functional ingredients via extrusion in addressing coeliac disease and alternative sources of protein, especially in developing countries.

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使用高粱(Sorghum bicolor L. Moench)和发芽豆科植物(Phaseolus lunatus L.)制成的非面筋挤压物的近似物、结构、质地、感官和微生物特性。
近来,在无麸质挤压工艺中加入豆类作为功能性配料越来越受到关注。在这项研究中,对高粱和发芽利马豆粉(100、90:10、80:20、70:30、60:40 和 50:50)进行了挤压(饲料水分 - 18%,螺杆转速 - 250 rpm,机筒温度 50 °C-120 °C-120 °C,模孔直径 - 3 mm),并对其功能、近似物、质地、结构、糊化、微生物和感官特性进行了分析。以 100% 高粱为对照,添加利马豆后,色泽参数(54.49-43.62)、硬度(180.04-78.36 牛顿)和糊化粘度均显著降低(p L*)。结构显微照片显示,添加利马豆后,气泡壁厚,而微生物数量在储存 8 周后显著下降,低于批准的限值。感官评分显示,所得数值高于平均值,其中高粱与利马豆的比例为 90:10,得分最高。利马豆等未充分利用的豆类的经济和工业价值可通过挤压作为功能性配料加以推广,以解决乳糜泻和替代蛋白质来源的问题,尤其是在发展中国家。
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来源期刊
Food Science and Technology International
Food Science and Technology International 工程技术-食品科技
CiteScore
5.80
自引率
4.30%
发文量
63
审稿时长
18-36 weeks
期刊介绍: Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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