Effects of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on the physical and nutritional properties of extruded products based on whole corn and brown rice |
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Authors: | Elena Pastor-Cavada Silvina R Drago Rolando J González Rocío Juan Julio E Pastor Manuel Alaiz Javier Vioque |
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Affiliation: | 1. Instituto de la Grasa (CSIC), Avda Padre García Tejero 4, 41012-Sevilla, Spain;2. Instituto de Tecnología de Alimentos, FIQ, Universidad Nacional del Litoral, 1 de Mayo 3250, Santa Fe 3000, Argentina;3. Departamento de Biología Vegetal y Ecología, Universidad de Sevilla, 41012-Sevilla, Spain |
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Abstract: | The effects of the addition of wild legumes (Lathyrus) from the South of Spain on the physical and nutritional properties of extruded products based on whole corn and brown rice were studied. Samples were obtained with a Brabender single screw extruder. The physical characterisation of the expanded products was performed by the measurement of density, expansion, solubility and specific mechanical energy consumption (SMEC). Chemical composition, amino acids content, protein digestibility, total polyphenol content and potential availability of iron and zinc were determined. |
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Keywords: | Lathyrus Extrusion Nutritional properties Iron availability |
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