Extrusion cooking effect on carbohydrate fraction in novel gluten-free flours based on chickpea and rice

Authors: CIUDAD-MULERO, MARIA - Complutense University Of Madrid (UCM); VEGA, N. ERIKA - Complutense University Of Madrid (UCM); GARCÍA-HERRERA, PATRICIA - Complutense University Of Madrid (UCM); PEDROSA, M.MERCEDES - Complutense University Of Madrid (UCM); ARRIBAS, CLAUDIA - Complutense University Of Madrid (UCM); Berrios, Jose; CÁMARA, MONTANA - Complutense University Of Madrid (UCM); FERNÁNDEZ-RUIZ, VIRGINIA - Complutense University Of Madrid (UCM); MORALES, PATRICIA - Complutense University Of Madrid (UCM)

Submitted to: Molecules
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/6/2022
Publication Date: 2/8/2022
Citation: Ciudad-Mulero, M., Vega, N., García-Herrera, P., Pedrosa, M., Arribas, C., Berrios, J.D., Cámara, M., Fernández-Ruiz, V., Morales, P. 2022. Extrusion cooking effect on carbohydrate fraction in novel gluten-free flours based on chickpea and rice. Molecules. 27(3). Article 1143. https://doi.org/10.3390/molecules27031143.
DOI: https://doi.org/10.3390/molecules27031143

Interpretive Summary: Extrusion cooking allows the development of value-added products from pulses, such as gluten-free snacks with added functional properties. The main objective of this study was to evaluate the changes induced by extrusion processing on the carbohydrate components of novel flour formulations based on chickpeas and rice enriched with different dietary fiber sources. Moreover, the influence of the addition of fiber-rich ingredients, such as soluble corn fiber (Fibersol) and passion fruit, on the analyzed compounds was also evaluated. Sucrose was the main soluble sugar found in analyzed formulations, and raffinose was the prevalent oligosaccharide, followed by stachyose. As a result of the extrusion treatment the content of total and soluble dietary fiber increased significantly in most of the analyzed samples, while no significant changes were observed in total hemicellulose (arabinoxylan) content. However, the content of water-soluble hemicellulose was significantly increased due to extrusion processing. It was observed that the content of total available carbohydrates, stachyose, and water-soluble arabinoxylans were significantly influenced by the addition of soluble corn fiber and passion fruit. The incorporation of these ingredients in gluten-free formulations based on chickpeas and rice, could allow to obtain suitable functional formulations for the development of innovative, gluten-free, extruded snack-type products, which could be an interesting alternative for people with celiac disease.

Technical Abstract: Extrusion cooking allows the development of value-added products from pulses, such as gluten-free snacks with added functional properties. The main objective of this study was to evaluate the changes induced by extrusion processing on the carbohydrate fraction (total carbohydrates, soluble sugars and oligosaccharides, dietary fiber, and arabinoxylans) of novel flour formulations based on chickpeas and rice enriched with different dietary fiber sources. Moreover, the influence of the addition of fiber-rich ingredients, such as Fibersol® and passion fruit, on the analyzed compounds was also evaluated. Sucrose was the main soluble sugar found in analyzed formulations, and raffinose was the prevalent oligosaccharide, followed by stachyose. As a result of the extrusion treatment the content of total and soluble dietary fiber and a-galactosides increased significantly in most of the analyzed samples, while no significant changes were observed in total arabinoxylan content. However, the content of water-soluble arabinoxylans was significantly increased due to extrusion processing. It was observed that the content of total available carbohydrates, stachyose, and water-soluble arabinoxylans were significantly influenced by the addition of Fibersol® and passion fruit. The incorporation of these ingredients in gluten-free formulations based on chickpeas and rice, could allow to obtain suitable functional formulations for the development of innovative, gluten-free, extruded snack-type products, which could be an interesting alternative for people with celiac disease.