Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Review
. 2021 May 15;10(5):1096.
doi: 10.3390/foods10051096.

Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review

Mario Cotacallapa-Sucapuca  1   2 , Erika N Vega  1 , Helayne A Maieves  1   3 , José De J Berrios  4 , Patricia Morales  1 , Virginia Fernández-Ruiz  1 , Montaña Cámara  1
Affiliations
Review

Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review

Mario Cotacallapa-Sucapuca et al. Foods. .

Abstract

The development of new food products obtained by extrusion processing has increased in recent years. Extrusion is used by the food industry to produce a wide variety of food products, such as ready-to-eat foods (e.g., snacks), among others. Pulses have also gained popularity as novel food ingredients in the formulation of a variety of food and food products, due to their high content of macro and micronutrients, and bioactive compounds that improve the nutritional and functional properties of the final food products. In this review, the impact of extrusion variables on proteins, carbohydrates, vitamins, phenolics and antinutritional compounds in pulses and pulse-based formulations are highlighted. Particularly, the impact of the specific mechanical energy. Also, the preservation, increase and/or reduction in those functional compounds, as a consequence of different extrusion processing conditions, are discussed.

Keywords: extrusion process; nutritional compounds; phytochemicals; pulses.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest.

Similar articles

See all similar articles

Cited by

See all "Cited by" articles

References

    1. Berk Z. Extrusion. In: Berk Z., editor. Food Process Engineering and Technology. 3rd ed. Academic Press; Cambridge, MA, USA: 2018. pp. 373–394. - DOI
    1. Rauwendaal C. Extrusion machinery. In: Diaz-Luque J., editor. Understanding Extrusion. 3rd ed. Hanser Publisher; Munich, Germany: 2019. pp. 1–18. - DOI
    1. Berrios J.D.J., Morales P., Cámara M., Sánchez-Mata M.C. Carbohydrate composition of raw and extruded pulse flours. Food Res. Int. 2010;43:531–536. doi: 10.1016/j.foodres.2009.09.035. - DOI
    1. Emin M.A. Extrusion. In: Smithers G.W., editor. Reference Module in Food Science. Elsiever; Amsterdam, The Netherlands: 2016. - DOI
    1. Rosentrater K.A., Evers A.D. Extrusion processing of pasta and other products. In: Rosentrater K.A., Evers A.D., editors. Kent’s, Technology of Cereals. 5th ed. Elsiever; Amsterdam, The Netherlands: 2018. pp. 675–689. - DOI

LinkOut - more resources