Novel gluten-free formulations from lentil flours and nutritional yeast: Evaluation of extrusion effect on phytochemicals and non-nutritional factors

• Published in: Food chemistry 2020-06, Vol.315, p.126175-126175, Article 126175
• Main Authors: Ciudad-Mulero, María, Fernández-Ruiz, Virginia, Cuadrado, Carmen, Arribas, Claudia, Pedrosa, Mercedes M., De J. Berrios, José, Pan, James, Morales, Patricia
• Format: Article
• Language: English
• Subjects: Animals; Chromatography, High Pressure Liquid; Diet, Gluten-Free; Extrusion; Flour - analysis; Food Analysis - methods; Food, Formulated - analysis; Food-Processing Industry - methods; Galactosides - analysis; Hemagglutination Tests; Inositol phosphates; Inositol Phosphates - analysis; Lectins; Lens Plant - chemistry; Lentils; Oligosaccharides - analysis; Phytochemicals - analysis; Phytochemicals - chemistry; Rats; Trypsin inhibitors; Trypsin Inhibitors - analysis; Yeast, Dried - chemistry; α-Galactosides
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2020.126175

•Extrusion increased prebiotic oligosaccharides in the pulse-yeast-based snacks.•Extrusion reduced non-nutritional factors in the pulse-yeast based snacks.•Safe, functional and gluten-free snacks made from pulse-yeast-based formulations.•The novel developed extruded gluten free snacks are suitable for celiac people. The food industry is increasingly innovating and applying new processing technologies and ingredients to develop novel food products that meet the consumers’ demand. In this study, the effect of extrusion (at 140 °C and 160 °C) was evaluated in different lentil flours formulations enriched with nutritional yeast, in terms of α-galactosides (raffinose, stachyose, verbascose), inositol phosphates (IPs), trypsin inhibitors and lectins content. The content of α-galactosides and IPs was determined by high performance liquid chromatography. Trypsin inhibitor activity (TIA) was evaluated using a small-scale quantitative assay. The lectin content was analyzed using a haemagglutination assay and a Competitive Indirect Enzyme-linked immunosorbent assay. Extrusion promoted a significant increase, up to 85% in total α-galactosides content. After extrusion, IPs content was significantly decreased and TIA as well as lectins content had a reduction higher than 90%. Extrusion demonstrated to have a beneficial effect by increasing desirable prebiotic compounds and decreasing non-nutritional factors.