Enhancement of Corn Flour with Carob Bean for Innovative Gluten-Free Extruded Products

The aim of this work is to study new, extruded products based on corn flour enriched with carob bean and the evaluation of its functional quality to develop novel gluten-free food products. Five samples based on corn flour with added carob bean flour (5 to 12.5%) were formulated. Extrusion was perfo...

Full description

Saved in:
Bibliographic Details
Published in:Foods 2024-10, Vol.13 (21), p.3352
Main Authors: Igual, Marta, Cámara, Rosa M, Fortuna, Francesca, García-Herrera, Patricia, Pedrosa, Mercedes M, García-Segovia, Purificación, Martínez-Monzó, Javier, Cámara, Montaña
Format: Article
Language:English
Subjects:
Beans
bioactive compounds
Carbohydrates
Carob
Color
Consumption
Corn
Cornflour
Diet
Dietary fiber
Extrusion
Flour
Food availability
Food products
Food quality
Food sources
functional foods
Gluten
Gluten-free diet
Ingredients
Parameters
plant foods
Product enhancement
Product introduction
Proteins
Starch
Sucrose
Texture
Vegetables
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The aim of this work is to study new, extruded products based on corn flour enriched with carob bean and the evaluation of its functional quality to develop novel gluten-free food products. Five samples based on corn flour with added carob bean flour (5 to 12.5%) were formulated. Extrusion was performed using a single-screw laboratory extruder at pilot plant scale. Extrusion parameters such as color and carbohydrate content (fiber, sucrose, and starch) were evaluated. Carob bean addition led to an increase in starch, soluble fiber, and insoluble fiber. Texture parameters related to hardness (crunchiness) were significantly reduced with the addition of CB ( < 0.05), detectable from a 5% addition of CB and not significant with more CB content. Samples became browner with the addition of CB; however, when the concentrations of CB are high (>5%) no major differences in color were observed. The extrusion process reduced the content of soluble and insoluble fiber, and sucrose in all formulated samples. Extruded samples with 5-7.5% CB seem to be the best formulation in terms of fiber content, color, and texture parameters. These innovative gluten-free foods could be considered as a source of fiber, and a healthier alternative to some commercially available snacks.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13213352