Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours.

Claudia Arribas,Blanca Cabellos,Carmen Cuadrado,Mercedes M Pedrosa,Eva Guillamón

doi:10.3390/foods8090381

Claudia Arribas, Blanca Cabellos + Show 3 more

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https://doi.org/10.3390/foods8090381

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Abstract

Generally, extruded gluten-free foods are mostly phytochemically deficient. In this study inositol phosphates, α-galactosides, lectins, protease inhibitors, and phenols, their antioxidant activity and sensorial analysis of some rice/bean/whole carob fruit flour blends were determined in unprocessed (controls) and extruded formulations. The fortification of rice-based extrudates with both legumes has a positive influence on both their bioactive compound content and their acceptability by consumers. The extruded formulations contained around twice as much (p < 0.05) total α-galactosides than their unprocessed counterparts. Extrusion significantly reduced the phytic acid content (10%) and significantly increased the less phosphorylated forms (16%–70%). After extrusion, the lectins and protease inhibitors were eliminated. The different phenolic compounds mostly increased (11%–36%), notably in the formulations with carob fruit. The antioxidant activity and the different groups of phenols showed a positive correlation in the extrudates. All the experimental extrudates had higher amounts of bioactive compounds than the commercial extruded rice. Considering the amount of phytochemicals determined in the novel gluten-free extrudates and the scores of sensorial analysis, formulations containing 20%–40% bean and 5% carob fruit could be adequate in promoting health-related functions, helping to increase pulse consumption, and allowing the food industry to satisfy consumers’ requirement for functional foods.

Highlights

IntroductionAmong the free-from foods, gluten-free (GF) products have become very popular, mainly because consumers perceive these GF foods as healthier than the corresponding gluten-containing counterparts
Nowadays, consumers demand ‘free-from’ foods to improve their health and wellbeing
Considering the amount of phytochemicals determined in the novel gluten-free extrudates and the scores of sensorial analysis, formulations containing 20%–40% bean and 5% carob fruit could be adequate in promoting health-related functions, helping to increase pulse consumption, and allowing the food industry to satisfy consumers’ requirement for functional foods

Summary

Introduction

Among the free-from foods, gluten-free (GF) products have become very popular, mainly because consumers perceive these GF foods as healthier than the corresponding gluten-containing counterparts. There are different, naturally whole GF grains that have shown to contain good nutritional quality and good bioactive compound content, which are intrinsically related to healthy benefits. Dehusked rice (Oryza sativa L.) is reckoned as the most appropriate ingredient for the formulation of a wide variety of GF foods, such as breakfast cereals, cereal-based snacks, or dietetic foods. Whole rice can supply many bioactive compounds, after dehusking and polishing, the obtained white rice loses many phytochemicals, such as phytate, polyphenols, and protease inhibitors [2]. Like other pulses, are well-known sources of phytochemicals (e.g., α-galactosides, phytates, protease inhibitors, phenols, or lectins), which are traditionally considered as antinutritional factors since they can reduce

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