suitability of pulse flours in extruded · pdf filetable 3. mean sensory scores of spaghetti....
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Table 3. Mean Sensory Scores of Spaghetti.
Table 4. Quality Parameters of Extruded Snack Products.
Table 5. Mean Sensory Scores of Extruded Snack Products.
CONCLUSIONS• Thepartialsubstitutionofdurumsemolinawithpulseflours improvedthenutritionalpropertiesofthespaghettiand extrudedsnacksbyincreasingtheproteincontent.Similar dietaryfibrelevelswerefoundamongthepulse,wholewheat andwholegrainwheatproducts.• Overall,thequalityofthespaghettiandextrudedsnacksmade withpulseflourswascomparabletowholewheatandwhole grainwheatproducts.• Pulseflourscanbesuccessfullyusedinextrudedproduct formulationssuchasspaghettiandextrudedsnackstodevelop healthierproductswithacceptablequalitycharacteristics.• Fibrelevelscouldbefurtherimprovedinthepulseflourproducts ifthehullfractionswereincludedintheflours.
ACKNOWLEDGEMENTSFundingforthisprojectwasprovidedbytheSaskatchewan Pulse GrowersandtheManitoba Pulse Growers Association.ThetechnicalassistanceofE.Sopiwnyk,D.An,R.DeStefano,andP.Ebbinghausisgreatlyappreciated.SpecialthankstoA.Medwidforposterdesignandlayout.
Figure 1. Chickpea, Yellow Pea, Green Lentil and Red Lentil Flours.
Figure 2. Spaghetti Made With 100% Durum Semolina (R1), 100% Whole Grain Durum Semolina (R2) and 10%, 20%, 30% Pulse Flours.
Figure 3. Extruded Snacks Made With 100% Corn Meal, 100% Whole Wheat Flour, 100% Yellow Pea Flour, 100% Red Lentil Flour, 100% Green Lentil Flour and 100% Chickpea Flour.
Table 1. Proximate Analysis of Flours.
Table 2. Quality Parameters of Spaghetti.
SUITABILITY OF PULSE FLOURS IN EXTRUDED PRODUCTSP.Frohlich,A-S.Bellido,G.BouxandL.Malcolmson,CanadianInternationalGrainsInstitute(CIGI),Winnipeg,MB
OBJECTIVEToexaminethesuitabilityofusingpulsefloursinspaghettiandextrudedsnacksandtodetermineiftheproductsexhibitedimprovednutritionalpropertiesandmaintainedacceptablequalitycharacteristics.
MATERIALS AND METHODS
Pulse Flours, Wheat Flours and Corn Meal
• Dehulledandsplityellowpeas,Kabulichickpeas,greenandred lentilswereprocessedintoflourusingaJacobsonbenchtop hammermill.• Wholewheatflourandwholegrain(WG)durumsemolinawere producedusingaBuhlerpilot-scaleflourmill.• Durumsemolinaandcornmealwereacquiredfromcommercial suppliers.• Protein(Williamsetal1998),totalstarch(AACC76-13),total dietaryfibre(AOAC991.43)andcolour(MinoltaCR-310,wet slurryAACC14-30)weredeterminedfortheflours.
Spaghetti
• Pulseflourswereincorporatedintospaghettiatlevelsranging from10-30%.• SpaghettiwasextrudedusingaNamadlaboratorypasta extruderanddriedat85OCusingacommercialdryingcycle.• DriedspaghetticolourwasdeterminedusingaMinoltaCR-310 colorimeter.• Cookingtimewasdefinedasthetimerequiredforthecentre coreinthestrandstodisappear.• Firmnessofthecookedspaghettiwasdeterminedusinga TA.HDPlustextureanalyzerequippedwithapastabladeand plate.
Extruded Snacks
• Extrudedsnackswerepreparedusing100%pulsefloursona ClextralEV-25pilottwinscrewextruder.• Bulkdensityandexpansionratiooftheextrudateswere measured.
Sensory Analysis
• Atrainedsensorypanelratedtheproductsfortheirquality characteristicsusingunstructuredlinescales.Datawas analyzedusingANOVAandTukey’stest.
RESULTS AND DISCUSSION Pulse Flours
• Thehighestproteinlevelswerefoundinthepulseflours (Table1).• Yellowpeaflourhadthehighesttotalstarchanddietaryfibre amongthepulseflours(Table1).• Greenlentilflourhadthehighestb*valueandredlentilflour hadthehighesta*value(Table1,Figure1).
Spaghetti
• Asthelevelofpulseflourincreasedtherewasanincreasein a*values(Table2,Figure2).• Similarcookingtimeswerefoundamongallthetreatments (Table2).• Spaghettimadewithpulseflourswasfirmerthanboth referencesamples(Table2).• Panelistsdidnotfinddifferencesinspaghettifirmnessamong thethreelevelsofpulseflourwiththeexceptionofredlentil flour(Table3).• Nodifferencesinflavorintensitywerefoundamonganyofthe pulseflourtreatments(Table3).• Nodifferenceswerefoundinoverallqualitybetweenthe spaghettimadewithpulsefloursorWGdurumsemolina (Table3).
Extruded Snacks
• Extrudatesmadefromyellowpeaflourhadtheclosest expansionratioandbulkdensitytothe100%cornmeal reference(Table4,Figure3).• Panelistsfoundsignificantdifferencesinhardnessand crunchinessamongthevariousextrudates(Table5).• Nodifferenceswerefoundinflavouracceptabilitybetween extrudedsnacksmadewithpulseflourorwholewheatflour. (Table5).
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Chickpea
Yellow Pea
Green Lentil
R1
10% 20% 30%
R2
Red Lentil
Protein(%,dmb) 23.7 27.0 29.2 21.8 15.8 15.0 13.6 7.01
TotalDietaryFibre(%,dmb)12.1 9.6 10.4 11.4 3 10.9 10.1 2.01
TotalStarch(%,dmb) 51.3 48.5 41.1 39.1 71.5 62.9 67.0 77.71
Colour-a*2 3.5 0.5 17.1 1.3 -2.6 1.2 1.6 -0.7Colour-b*3 33.6 39.7 34.8 30.9 24.2 20.9 15.3 13.2
1DataprovidedbyBungeMillingInc.2a*-greenness(-)toredness(+)3b*-blueness9(-)toyellowness(+)
Yello
wP
ea
Flou
r
Gre
enL
enti
lFl
our
Chi
ckpe
aFl
our
Dur
um
Sem
olin
a
Who
leW
heat
Fl
our
Cor
nM
eal
Red
Lent
ilFl
our
Who
leG
rain
D
urum
Sem
olin
a
Expansion BulkDensity Ratio (g/cm3)
Reference(CornMeal) 3.31 0.09WholeWheatFlour 3.3 0.1 Chickpea Flour 1.4 0.5
Yellow Pea Flour 2.8 0.1
Green Lentil 2.1 0.3
Red Lentil 2.5 0.1
Flavour Overall Firmness1 Intensity2 Quality3
Chickpea FlourReference1(100%Durum) 9 6 10.97aReference2(100%WGDurum) 4.5 10 5.84b 30% 7.87a 7.49a 6.08b 20% 7.64a 8.08a 6.32b 10% 5.9a 7.39a 6.18b
Yellow Pea FlourReference1(100%Durum) 9 6 11.03aReference2(100%WGDurum) 4.5 10 5.52b 30% 7.94a 8.68a 4.83b 20% 6.84a 7.33a 6.52b 10% 7.64a 7.42a 7.68bGreen Lentil FlourReference1(100%Durum) 9 6 11.21aReference2(100%WGDurum) 4.5 10 5.59b 30% 9.01a 8.14a 6.56b 20% 8.39a 7.07a 7.31b 10% 7.49a 6.92a 7.64bRed Lentil FlourReference1(100%Durum) 9 6 10.93aReference2(100%WGDurum) 4.5 10 5.33b 30% 10.04a 8.8a 5.07b 20% 9.87a 7.56a 6.32b 10% 6.32b 6.99a 6.04b
11=soft,15=highdegree21=lowdegree,15=highdegree31=poor,15=excellentab-meanscoreswiththesameletterarenotsignificantlydifferentat(p≤0.05)
Flavour Hardness1 Crunchiness2Acceptability3
Reference(CornMeal) 5 5.6 8.9Green Lentil Flour 11.82a 9.7a 7.64a Red Lentil Flour 6.65b 8.47ab 7.94a
Whole Wheat Flour 6.88b 6.67ab 7.72a
Yellow Pea Flour 3.9c 5.53b 6.41a
11=soft,15=firm21=lowdegree,15=highdegree31=unacceptable,15=acceptableab-meanscoreswiththesameletterarenotsignificantlydifferentat(p≤0.05)
Shear Cooking Colour Force Time a*1 (N) (min)
Reference1(100%Durum) 0.4 9.4 11:00Reference2(100%WGDurum) 12.3 6.8 11:00
Chickpea Flour 10% 0.7 11.7 11:00 20% 9.5 12.3 10:30 30% 16.2 11.0 11:00Yellow Pea Flour 10% 6.0 11.1 11:00 20% 13.7 11.9 11:00 30% 18.4 14.4 10:30Green Lentil Flour 10% 5.5 11.9 11:30 20% 11.6 12.8 11:30 30% 17.3 15.2 11:00Red Lentil Flour 10% 14.3 10.9 11:00 20% 22.0 14.3 11:30 30% 27.7 13.1 11:30
1a*-greenness(-)toredness(+)