Pulse type and extrusion conditions affect phenolic profile and physical properties of extruded products

Massimo Blandino,Andrea Bresciani,Monica Locatelli,Mattia Loscalzo,Fabiano Travaglia,Francesca Vanara,Alessandra Marti

Food Chemistry（2023）

引用 4|浏览25

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摘要

•The type of pulse affected the co-extruded snack and pasta characteristics.•Red lentils resulted in regular shaped, highly expanded, compact snacks.•The red lentil pasta exhibited a low cooking loss but a high firmness.•Lentils resulted in products with a higher flavonoid content.

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关键词

Legumes,Pulses,Extrusion-cooking,Pasta-making,Snacks,Pasta,Phenolic compounds

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