TY - JOUR
T1 - Nutritional, physicochemical, and textural properties of gluten-free extruded snacks containing cowpea and whey protein concentrate
AU - HewaNadungodage, Nadeesha Dilrukshi
AU - Torrico, Damir D.
AU - Brennan, Margaret A.
AU - Brennan, Charles S.
N1 - Publisher Copyright:
© 2021 Institute of Food Science and Technology.
PY - 2022/7
Y1 - 2022/7
N2 - Ready-to-eat extruded snacks with high protein and fibre were developed from a composite flour comprising rice flour, cowpea flour and whey protein concentrate (WPC). Nutritional, physicochemical, and textural properties of extrudates were evaluated, at five ratios of cowpea: WPC (10:0, 15:05, 20:10, 25:15, 30:20); rice flour was used as a control. The protein and fibre content in the extrudates significantly increased (P ≤ 0.05) with cowpea (10%–30%) and WPC (5%–20%) incorporation compared to the control. The extrudates with higher levels of cowpea and WPC showed a significant increase in bulk density and hardness. A slight decrease of 12% was observed in the expansion of 15% cowpea and 5% WPC fortified extrudates compared to the control. The number of peaks during compression increased with incorporations of cowpea and WPC. All cowpea and WPC containing snacks were darker than the control. Significant correlations were found between the protein, fibre, colour values and textural properties. The essential and non-essential amino acid profiles increased in the extrudates, proportionally to the cowpea and WPC fortification.
AB - Ready-to-eat extruded snacks with high protein and fibre were developed from a composite flour comprising rice flour, cowpea flour and whey protein concentrate (WPC). Nutritional, physicochemical, and textural properties of extrudates were evaluated, at five ratios of cowpea: WPC (10:0, 15:05, 20:10, 25:15, 30:20); rice flour was used as a control. The protein and fibre content in the extrudates significantly increased (P ≤ 0.05) with cowpea (10%–30%) and WPC (5%–20%) incorporation compared to the control. The extrudates with higher levels of cowpea and WPC showed a significant increase in bulk density and hardness. A slight decrease of 12% was observed in the expansion of 15% cowpea and 5% WPC fortified extrudates compared to the control. The number of peaks during compression increased with incorporations of cowpea and WPC. All cowpea and WPC containing snacks were darker than the control. Significant correlations were found between the protein, fibre, colour values and textural properties. The essential and non-essential amino acid profiles increased in the extrudates, proportionally to the cowpea and WPC fortification.
KW - Cowpea
KW - extrusion processing
KW - nutritional composition
KW - texture
KW - whey protein concentrate
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U2 - 10.1111/ijfs.15462
DO - 10.1111/ijfs.15462
M3 - Article
AN - SCOPUS:85119484114
SN - 0950-5423
VL - 57
SP - 3903
EP - 3913
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 7
ER -