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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #183295
Title: THE USE OF EXTRUSION PROCESSING TECHNOLOGY FOR THE FABRICATION OF NOVEL LEGUME-BASED VALUE-ADDED PRODUCTS

Author
item Berrios, Jose
item PATIL, RAMABHAU - WASHINGTON ST. UNIV., WA
item TANG, JUMING - WASHINGTON ST. UNIV., WA
item SWANSON, BARRY - WASHINGTON ST. UNIV., WA

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 7/20/2005
Publication Date: 7/20/2005
Citation: Berrios, J.D., Patil, R.T., Tang, J., Swanson, B.G. 2005. The use of extrusion processing technology for the fabrication of novel legume-based value-added products. Meeting Abstract No. 99F-29. IFT Annual Meeting, July 2005, New Orleans, LA.

Interpretive Summary:

Technical Abstract: Legumes are important source of protein in human diet. However the value-added processing of these flours has not been very popular in western countries mainly due to their beany flavor. The flavor coating of the end product can be one of the alternatives to make improve their acceptability among the masses. The extruded snacks and cereal-type products were developed using twin screw extrusion technology from lentil flour blended with starch and fiber. Four types of flavor coatings were applied using pilot scale batch coater and the effect of coating was evaluated large scale taste testing of these products. The objective of the present study was to evaluate the effect of external flavor coating to legume extrudates on its acceptability among the consumers. The extruded products in the form of cylindrical snacks and spherical breakfast-type products were produced using Clextral twin screw extruder (Patent pending). Three types of oil emulsified flavors were sprayed on the developed value-added extruded products in a batch-type coating machine. The samples were distributed to 550 people and their preference to the texture, flavor, appearance and overall acceptability were collected on the 5-point pictorial hedonic scale. Our results indicated that all the flavors applied to snack-type products as well as sugar coating to ball-shaped breakfast-type products was liked by more than 80% of the consumers. The acceptability was found to be uniform for all four characteristics evaluated. The results showed that improvement due to flavor-coating was higher in the case of snack-type products than in breakfast-type products. The results suggest that legume extrudates both in the form of snacks or breakfast-type products showed improvement in flavor and overall acceptability due to external coating of flavors. However, the type of flavors did not have significant effect on acceptability of snacks by consumers.