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dc.contributor.author
Pastor Cavada, Elena
dc.contributor.author
Drago, Silvina Rosa
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González, Rolando J.
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Juan, Rocío
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Pastor, Julio E.
dc.contributor.author
Alaiz, Manuel
dc.contributor.author
Vioque, Javier
dc.date.available
2020-02-02T14:19:16Z
dc.date.issued
2011-10
dc.identifier.citation
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
dc.identifier.issn
0308-8146
dc.identifier.uri
http://hdl.handle.net/11336/96474
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
LATHYRUS
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EXTRUSION
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NUTRITIONAL PROPERTIES
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IRON AVAILABILITY
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.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
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-01-29T19:20:56Z
dc.journal.volume
128
dc.journal.number
4
dc.journal.pagination
961-967
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Pastor Cavada, Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Instituto de la Grasa (CSIC); España
dc.description.fil
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
dc.description.fil
Fil: González, Rolando J.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
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Fil: Juan, Rocío. Universidad de Sevilla; España
dc.description.fil
Fil: Pastor, Julio E.. Universidad de Sevilla; España
dc.description.fil
Fil: Alaiz, Manuel. Instituto de la Grasa (CSIC); España
dc.description.fil
Fil: Vioque, Javier. Instituto de la Grasa (CSIC); España
dc.journal.title
Food Chemistry
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodchem.2011.03.126
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