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Nutritional,physicochemical, and textural properties of gluten-free extruded snacks containing cowpea and whey protein concentrate |
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| Authors: | Nadeesha Dilrukshi HewaNadungodage Damir D. Torrico Margaret A. Brennan Charles S. Brennan |
| Affiliation: | 1. Department of Wine, Food and Molecular Biosciences, Lincoln University, P O Box 85084, Lincoln, Christchurch, 7647 New Zealand Department of Livestock and Avian Sciences, Faculty of Livestock, Fisheries, and Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila, (NWP), 60170 Sri Lanka Riddet Institute, Massey University, University Drive, Palmerston North, New Zealand Contribution: Data curation (equal), Formal analysis (equal), Investigation (lead), Methodology (equal), Writing - original draft (equal), Writing - review & editing (equal);2. Department of Wine, Food and Molecular Biosciences, Lincoln University, P O Box 85084, Lincoln, Christchurch, 7647 New Zealand;3. Department of Wine, Food and Molecular Biosciences, Lincoln University, P O Box 85084, Lincoln, Christchurch, 7647 New Zealand Contribution: Conceptualization (equal), Formal analysis (equal), Project administration (equal), Supervision (equal), Writing - original draft (equal), Writing - review & editing (equal);4. Riddet Institute, Massey University, University Drive, Palmerston North, New Zealand |
| Abstract: | Ready-to-eat extruded snacks with high protein and fibre were developed from a composite flour comprising rice flour, cowpea flour and whey protein concentrate (WPC). Nutritional, physicochemical, and textural properties of extrudates were evaluated, at five ratios of cowpea: WPC (10:0, 15:05, 20:10, 25:15, 30:20); rice flour was used as a control. The protein and fibre content in the extrudates significantly increased (P ≤ 0.05) with cowpea (10%–30%) and WPC (5%–20%) incorporation compared to the control. The extrudates with higher levels of cowpea and WPC showed a significant increase in bulk density and hardness. A slight decrease of 12% was observed in the expansion of 15% cowpea and 5% WPC fortified extrudates compared to the control. The number of peaks during compression increased with incorporations of cowpea and WPC. All cowpea and WPC containing snacks were darker than the control. Significant correlations were found between the protein, fibre, colour values and textural properties. The essential and non-essential amino acid profiles increased in the extrudates, proportionally to the cowpea and WPC fortification. |
| Keywords: | Cowpea extrusion processing nutritional composition texture whey protein concentrate |