Tas Ayten A¹*, Brewood Keith H¹ and Onarinde Bukola A²

¹Department of Health Professions, Faculty of Health and Education, Manchester Metropolitan University, Manchester, United Kingdom
²National Centre for Food Manufacturing, University of Lincoln, Holbeach, Lincs, United Kingdom

*Corresponding Author: Tas Ayten A, Department of Health Professions, Faculty of Health and Education, Manchester Metropolitan University, Manchester, United Kingdom.

Received: September 28, 2023; Published: November 08, 2023

Abstract

Increasing public health concerns necessitate the production of healthier snacks, preferably with a lower glycaemic index. Resistant starch (RS) is a functional bioactive ingredient with many health benefits, including the modulation of blood glucose levels. By selecting a desirable combination of raw materials, extruded food products with lower starch digestibility can be developed. This study compares the RS content and physical properties of extruded pea-flour-based snacks enriched with protein and dietary fibre. Four recipes were formulated using pea flour (77%), two types of protein concentrate (20%, pea and faba bean protein concentrate) and two types of insoluble fibre (3%, yellow pea and maize fibre). All recipes qualified for high protein and high fibre nutrition claims. The recipe mixes were extruded using a co-rotating, twin-screw extrusion cooker and the resulting pellets were expanded in a hot-air oven. RS content, expansion ratio (ER), bulk density (BD), textural attributes (hardness, crunchiness and crispiness), moisture content and water activity values were determined. The highest ER and low BD and hardness values were obtained with the faba bean protein/maize fibre recipe. This recipe also registered the highest RS content (3.2%, p < .05). Therefore, this sample was the most preferred snack with desirable quality attributes and high nutritional value. This preliminary study demonstrated that it was possible to increase the RS content of the snacks by ingredient substitution without adversely impacting their physical properties.

Keywords: Extrusion; Snack; Resistant Starch; Expansion Ratio; Protein; Fibre

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Citation

Citation: Tas Ayten A.,et al. “Comparison of the Resistant Starch Content and Physical Properties of Extruded Pea Flour-Based Snacks Enriched with Protein and Dietary Fibre".Acta Scientific Nutritional Health 7.12 (2023): 02-09.

Copyright

Copyright: © 2023 Tas Ayten A., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.