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

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

SUBMITTER: Arribas C 

PROVIDER: S-EPMC6770175 | biostudies-literature | 2019 Sep

REPOSITORIES: biostudies-literature