Nutritional, physicochemical, and textural properties of gluten-free extruded snacks containing cowpea and whey protein concentrate

Nadeesha Dilrukshi HewaNadungodage, Damir D. Torrico, Margaret A. Brennan, Charles S. Brennan

Research output: Contribution to journalArticlepeer-review

Abstract

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.

Original languageEnglish (US)
Pages (from-to)3903-3913
Number of pages11
JournalInternational Journal of Food Science and Technology
Volume57
Issue number7
DOIs
StatePublished - Jul 2022
Externally publishedYes

Keywords

  • Cowpea
  • extrusion processing
  • nutritional composition
  • texture
  • whey protein concentrate

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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