suitability of pulse flours in extruded · pdf filetable 3. mean sensory scores of spaghetti....

Table 3. Mean Sensory Scores of Spaghetti.

Table 4. Quality Parameters of Extruded Snack Products.

Table 5. Mean Sensory Scores of Extruded Snack Products.

CONCLUSIONS• Thepartialsubstitutionofdurumsemolinawithpulseflours improvedthenutritionalpropertiesofthespaghettiand extrudedsnacksbyincreasingtheproteincontent.Similar dietaryfibrelevelswerefoundamongthepulse,wholewheat andwholegrainwheatproducts.• Overall,thequalityofthespaghettiandextrudedsnacksmade withpulseflourswascomparabletowholewheatandwhole grainwheatproducts.• Pulseflourscanbesuccessfullyusedinextrudedproduct formulationssuchasspaghettiandextrudedsnackstodevelop healthierproductswithacceptablequalitycharacteristics.• Fibrelevelscouldbefurtherimprovedinthepulseflourproducts ifthehullfractionswereincludedintheflours.

ACKNOWLEDGEMENTSFundingforthisprojectwasprovidedbytheSaskatchewan Pulse GrowersandtheManitoba Pulse Growers Association.ThetechnicalassistanceofE.Sopiwnyk,D.An,R.DeStefano,andP.Ebbinghausisgreatlyappreciated.SpecialthankstoA.Medwidforposterdesignandlayout.

Figure 1. Chickpea, Yellow Pea, Green Lentil and Red Lentil Flours.

Figure 2. Spaghetti Made With 100% Durum Semolina (R1), 100% Whole Grain Durum Semolina (R2) and 10%, 20%, 30% Pulse Flours.

Figure 3. Extruded Snacks Made With 100% Corn Meal, 100% Whole Wheat Flour, 100% Yellow Pea Flour, 100% Red Lentil Flour, 100% Green Lentil Flour and 100% Chickpea Flour.

Table 1. Proximate Analysis of Flours.

Table 2. Quality Parameters of Spaghetti.

SUITABILITY OF PULSE FLOURS IN EXTRUDED PRODUCTSP.Frohlich,A-S.Bellido,G.BouxandL.Malcolmson,CanadianInternationalGrainsInstitute(CIGI),Winnipeg,MB

OBJECTIVEToexaminethesuitabilityofusingpulsefloursinspaghettiandextrudedsnacksandtodetermineiftheproductsexhibitedimprovednutritionalpropertiesandmaintainedacceptablequalitycharacteristics.

MATERIALS AND METHODS

Pulse Flours, Wheat Flours and Corn Meal

• Dehulledandsplityellowpeas,Kabulichickpeas,greenandred lentilswereprocessedintoflourusingaJacobsonbenchtop hammermill.• Wholewheatflourandwholegrain(WG)durumsemolinawere producedusingaBuhlerpilot-scaleflourmill.• Durumsemolinaandcornmealwereacquiredfromcommercial suppliers.• Protein(Williamsetal1998),totalstarch(AACC76-13),total dietaryfibre(AOAC991.43)andcolour(MinoltaCR-310,wet slurryAACC14-30)weredeterminedfortheflours.

Spaghetti

• Pulseflourswereincorporatedintospaghettiatlevelsranging from10-30%.• SpaghettiwasextrudedusingaNamadlaboratorypasta extruderanddriedat85OCusingacommercialdryingcycle.• DriedspaghetticolourwasdeterminedusingaMinoltaCR-310 colorimeter.• Cookingtimewasdefinedasthetimerequiredforthecentre coreinthestrandstodisappear.• Firmnessofthecookedspaghettiwasdeterminedusinga TA.HDPlustextureanalyzerequippedwithapastabladeand plate.

Extruded Snacks

• Extrudedsnackswerepreparedusing100%pulsefloursona ClextralEV-25pilottwinscrewextruder.• Bulkdensityandexpansionratiooftheextrudateswere measured.

Sensory Analysis

• Atrainedsensorypanelratedtheproductsfortheirquality characteristicsusingunstructuredlinescales.Datawas analyzedusingANOVAandTukey’stest.

RESULTS AND DISCUSSION Pulse Flours

• Thehighestproteinlevelswerefoundinthepulseflours (Table1).• Yellowpeaflourhadthehighesttotalstarchanddietaryfibre amongthepulseflours(Table1).• Greenlentilflourhadthehighestb*valueandredlentilflour hadthehighesta*value(Table1,Figure1).

Spaghetti

• Asthelevelofpulseflourincreasedtherewasanincreasein a*values(Table2,Figure2).• Similarcookingtimeswerefoundamongallthetreatments (Table2).• Spaghettimadewithpulseflourswasfirmerthanboth referencesamples(Table2).• Panelistsdidnotfinddifferencesinspaghettifirmnessamong thethreelevelsofpulseflourwiththeexceptionofredlentil flour(Table3).• Nodifferencesinflavorintensitywerefoundamonganyofthe pulseflourtreatments(Table3).• Nodifferenceswerefoundinoverallqualitybetweenthe spaghettimadewithpulsefloursorWGdurumsemolina (Table3).

Extruded Snacks

• Extrudatesmadefromyellowpeaflourhadtheclosest expansionratioandbulkdensitytothe100%cornmeal reference(Table4,Figure3).• Panelistsfoundsignificantdifferencesinhardnessand crunchinessamongthevariousextrudates(Table5).• Nodifferenceswerefoundinflavouracceptabilitybetween extrudedsnacksmadewithpulseflourorwholewheatflour. (Table5).

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Chickpea

Yellow Pea

Green Lentil

R1

10% 20% 30%

R2

Red Lentil

Protein(%,dmb) 23.7 27.0 29.2 21.8 15.8 15.0 13.6 7.01

TotalDietaryFibre(%,dmb)12.1 9.6 10.4 11.4 3 10.9 10.1 2.01

TotalStarch(%,dmb) 51.3 48.5 41.1 39.1 71.5 62.9 67.0 77.71

Colour-a*2 3.5 0.5 17.1 1.3 -2.6 1.2 1.6 -0.7Colour-b*3 33.6 39.7 34.8 30.9 24.2 20.9 15.3 13.2

1DataprovidedbyBungeMillingInc.2a*-greenness(-)toredness(+)3b*-blueness9(-)toyellowness(+)

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Chi

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Dur

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Red

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Expansion BulkDensity Ratio (g/cm3)

Reference(CornMeal) 3.31 0.09WholeWheatFlour 3.3 0.1 Chickpea Flour 1.4 0.5

Yellow Pea Flour 2.8 0.1

Green Lentil 2.1 0.3

Red Lentil 2.5 0.1

Flavour Overall Firmness1 Intensity2 Quality3

Chickpea FlourReference1(100%Durum) 9 6 10.97aReference2(100%WGDurum) 4.5 10 5.84b 30% 7.87a 7.49a 6.08b 20% 7.64a 8.08a 6.32b 10% 5.9a 7.39a 6.18b

Yellow Pea FlourReference1(100%Durum) 9 6 11.03aReference2(100%WGDurum) 4.5 10 5.52b 30% 7.94a 8.68a 4.83b 20% 6.84a 7.33a 6.52b 10% 7.64a 7.42a 7.68bGreen Lentil FlourReference1(100%Durum) 9 6 11.21aReference2(100%WGDurum) 4.5 10 5.59b 30% 9.01a 8.14a 6.56b 20% 8.39a 7.07a 7.31b 10% 7.49a 6.92a 7.64bRed Lentil FlourReference1(100%Durum) 9 6 10.93aReference2(100%WGDurum) 4.5 10 5.33b 30% 10.04a 8.8a 5.07b 20% 9.87a 7.56a 6.32b 10% 6.32b 6.99a 6.04b

11=soft,15=highdegree21=lowdegree,15=highdegree31=poor,15=excellentab-meanscoreswiththesameletterarenotsignificantlydifferentat(p≤0.05)

Flavour Hardness1 Crunchiness2Acceptability3

Reference(CornMeal) 5 5.6 8.9Green Lentil Flour 11.82a 9.7a 7.64a Red Lentil Flour 6.65b 8.47ab 7.94a

Whole Wheat Flour 6.88b 6.67ab 7.72a

Yellow Pea Flour 3.9c 5.53b 6.41a

11=soft,15=firm21=lowdegree,15=highdegree31=unacceptable,15=acceptableab-meanscoreswiththesameletterarenotsignificantlydifferentat(p≤0.05)

Shear Cooking Colour Force Time a*1 (N) (min)

Reference1(100%Durum) 0.4 9.4 11:00Reference2(100%WGDurum) 12.3 6.8 11:00

Chickpea Flour 10% 0.7 11.7 11:00 20% 9.5 12.3 10:30 30% 16.2 11.0 11:00Yellow Pea Flour 10% 6.0 11.1 11:00 20% 13.7 11.9 11:00 30% 18.4 14.4 10:30Green Lentil Flour 10% 5.5 11.9 11:30 20% 11.6 12.8 11:30 30% 17.3 15.2 11:00Red Lentil Flour 10% 14.3 10.9 11:00 20% 22.0 14.3 11:30 30% 27.7 13.1 11:30

1a*-greenness(-)toredness(+)