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  • SUITABILITY OF PULSE FLOURS IN EXTRUDED · PDF fileTable 3. Mean Sensory Scores of Spaghetti. Table 4. Quality Parameters of Extruded Snack Products. Table 5. Mean Sensory Scores of
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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 • The partial substitution of durum semolina with pulse flours improved the nutritional properties of the spaghetti and extruded snacks by increasing the protein content. Similar dietary fibre levels were found among the pulse, whole wheat and whole grain wheat products. • Overall, the quality of the spaghetti and extruded snacks made with pulse flours was comparable to whole wheat and whole grain wheat products. • Pulse flours can be successfully used in extruded product formulations such as spaghetti and extruded snacks to develop healthier products with acceptable quality characteristics. • Fibre levels could be further improved in the pulse flour products if the hull fractions were included in the flours. ACKNOWLEDGEMENTS Funding for this project was provided by the Saskatchewan Pulse Growers and the Manitoba Pulse Growers Association . The technical assistance of E. Sopiwnyk, D. An, R. DeStefano, and P. Ebbinghaus is greatly appreciated. Special thanks to A. Medwid for poster design and layout. 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 PRODUCTS P. Frohlich, A-S. Bellido, G. Boux and L. Malcolmson, Canadian International Grains Institute (CIGI), Winnipeg, MB OBJECTIVE To examine the suitability of using pulse flours in spaghetti and extruded snacks and to determine if the products exhibited improved nutritional properties and maintained acceptable quality characteristics. MATERIALS AND METHODS Pulse Flours, Wheat Flours and Corn Meal • Dehulled and split yellow peas, Kabuli chickpeas, green and red lentils were processed into flour using a Jacobson bench top hammer mill. • Whole wheat flour and whole grain (WG) durum semolina were produced using a Buhler pilot-scale flour mill. • Durum semolina and corn meal were acquired from commercial suppliers. • Protein (Williams et al 1998), total starch (AACC 76-13), total dietary fibre (AOAC 991.43) and colour (Minolta CR-310, wet slurry AACC 14-30) were determined for the flours. Spaghetti • Pulse flours were incorporated into spaghetti at levels ranging from 10-30%. • Spaghetti was extruded using a Namad laboratory pasta extruder and dried at 85 O C using a commercial drying cycle. • Dried spaghetti colour was determined using a Minolta CR-310 colorimeter. • Cooking time was defined as the time required for the centre core in the strands to disappear. • Firmness of the cooked spaghetti was determined using a TA.HD Plus texture analyzer equipped with a pasta blade and plate. Extruded Snacks • Extruded snacks were prepared using 100% pulse flours on a Clextral EV-25 pilot twin screw extruder. • Bulk density and expansion ratio of the extrudates were measured. Sensory Analysis • A trained sensory panel rated the products for their quality characteristics using unstructured line scales. Data was analyzed using ANOVA and Tukey’s test. RESULTS AND DISCUSSION Pulse Flours • The highest protein levels were found in the pulse flours (Table 1). • Yellow pea flour had the highest total starch and dietary fibre among the pulse flours (Table 1). • Green lentil flour had the highest b* value and red lentil flour had the highest a* value (Table 1, Figure 1). Spaghetti • As the level of pulse flour increased there was an increase in a* values (Table 2, Figure 2). • Similar cooking times were found among all the treatments (Table 2). • Spaghetti made with pulse flours was firmer than both reference samples (Table 2). • Panelists did not find differences in spaghetti firmness among the three levels of pulse flour with the exception of red lentil flour (Table 3). • No differences in flavor intensity were found among any of the pulse flour treatments (Table 3). • No differences were found in overall quality between the spaghetti made with pulse flours or WG durum semolina (Table 3). Extruded Snacks • Extrudates made from yellow pea flour had the closest expansion ratio and bulk density to the 100% corn meal reference (Table 4, Figure 3). • Panelists found significant differences in hardness and crunchiness among the various extrudates (Table 5). • No differences were found in flavour acceptability between extruded snacks made with pulse flour or whole wheat flour. (Table 5). www.cigi.ca 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 7.0 1 Total Dietary Fibre (%, dmb) 12.1 9.6 10.4 11.4 3 10.9 10.1 2.0 1 Total Starch (%, dmb) 51.3 48.5 41.1 39.1 71.5 62.9 67.0 77.7 1 Colour - a* 2 3.5 0.5 17.1 1.3 -2.6 1.2 1.6 -0.7 Colour - b* 3 33.6 39.7 34.8 30.9 24.2 20.9 15.3 13.2 1 Data provided by Bunge Milling Inc. 2 a* - greenness (-) to redness (+) 3 b* - blueness 9 (-) to yellowness (+) Yellow Pea Flour Green Lentil Flour Chickpea Flour Durum Semolina Whole Wheat Flour Corn Meal Red Lentil Flour Whole Grain Durum Semolina Expansion Bulk Density Ratio (g/cm 3 ) Reference (Corn Meal) 3.31 0.09 Whole Wheat Flour 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 Firmness 1 Intensity 2 Quality 3 Chickpea Flour Reference 1 (100% Durum) 9 6 10.97a Reference 2 (100% WG Durum) 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 Flour Reference 1 (100% Durum) 9 6 11.03a Reference 2 (100% WG Durum) 4.5 10 5.52b 30% 7.94a 8.68a 4.83b 20% 6.84a 7.33a 6.52b 10% 7.64a 7.42a 7.68b Green Lentil Flour Reference 1 (100% Durum) 9 6 11.21a Reference 2 (100% WG Durum) 4.5 10 5.59b 30% 9.01a 8.14a 6.56b 20% 8.39a 7.07a 7.31b 10% 7.49a 6.92a 7.64b Red Lentil Flour Reference 1 (100% Durum) 9 6 10.93a Reference 2 (100% WG Durum) 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 1 1 = soft, 15 = high degree 2 1 = low degree, 15 = high degree 3 1 = poor, 15 = excellent ab - mean scores with the same letter are not significantly different at (p≤0.05) Flavour Hardness 1 Crunchiness 2 Acceptability 3 Reference (Corn Meal) 5 5.6 8.9 Green 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 1 1 = soft, 15 = firm 2 1 = low degree, 15 = high degree 3 1 = unacceptable, 15 = acceptable ab - mean scores with the same letter are not significantly different at (p≤0.05) Shear Cooking Colour Force Time a* 1 (N) (min) Reference 1 (100% Durum) 0.4 9.4 11:00 Reference 2 (100% WG Durum) 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 11:00 Yellow Pea Flour 10% 6.0 11.1 11:00 20% 13.7 11.9 11:00 30% 18.4 14.4 10:30 Green Lentil Flour 10% 5.5 11.9 11:30 20% 11.6 12.8 11:30 30% 17.3 15.2 11:00 Red Lentil Flour 10% 14.3 10.9 11:00 20% 22.0 14.3 11:30 30% 27.7 13.1 11:30 1 a* - greenness (-) to redness (+)

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Page 1: SUITABILITY OF PULSE FLOURS IN EXTRUDED · PDF fileTable 3. Mean Sensory Scores of Spaghetti. Table 4. Quality Parameters of Extruded Snack Products. Table 5. Mean Sensory Scores of

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).

www.cigi.ca

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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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(+)

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