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Upgrading Black Gram By‑Product to a New Texturized Vegetable Source by Extrusion: Evaluation of Functionality, Antinutrients and In Vitro Digestibility.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/14769/
https://doi.org/10.1007/s12649-020-01296-8
 
Title Upgrading Black Gram By‑Product to a New Texturized Vegetable
Source by Extrusion: Evaluation of Functionality, Antinutrients
and In Vitro Digestibility.
 
Creator Kamani, Mohammad Hassan
Luithui, Yoya
Meera, M. S.
 
Subject 18 Processed foods
22 Legumes-Pulses
23 Vegetables
 
Description In this study, the feasibility of extruding black gram protein-rich by-product was evaluated. The functionality, digestibility and
antinutrient content of the extruded by-product was studied in comparison with the commercial texturized vegetable protein
(TVP). The extrusion signifcantly improved the water absorption capacity (from 2.85 to 3.61 g/g) and starch digestibility
(from 72.88 to 78.83%). The extrusion also reduced the content of phenolics (from 3.21 to 1.94 mg/g), favonoids (from 0.52
to 0.29 mg/g), proanthocyanidins (from 12.93 to 9.7 mg/g) and saponins (from 31.35 to 22.02 mg/g). The microstructure
examination confrmed the structural transformation of starch granules and their embedded protein matrix as a result of
extrusion. Findings of the study indicated that the extruded by-product exhibited favorable functional characteristics, which
were comparable to TVP, a widely used meat substitute. Furthermore, the product development study revealed the suitability
of this extruded by-product as a meat substitute in patty formulation. The above fnding suggests the utility of the black gram
by-product as a potential alternative to commercial TVP.
 
Date 2020
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14769/1/Waste%20and%20Biomass%20Valorization%202020.pdf
Kamani, Mohammad Hassan and Luithui, Yoya and Meera, M. S. (2020) Upgrading Black Gram By‑Product to a New Texturized Vegetable Source by Extrusion: Evaluation of Functionality, Antinutrients and In Vitro Digestibility. Waste and Biomass Valorization.