The food industry is increasingly innovating and applying new processing technologies and ingredients to develop novel food products that meet the consumers' demand. In this study, the effect of extrusion (at 140 °C and 160 °C) was evaluated in different lentil flours formulations enriched with nutritional yeast, in terms of α-galactosides (raffinose, stachyose, verbascose), inositol phosphates (IPs), trypsin inhibitors and lectins content. The content of α-galactosides and IPs was determined by high performance liquid chromatography. Trypsin inhibitor activity (TIA) was evaluated using a small-scale quantitative assay. The lectin content was analyzed using a haemagglutination assay and a Competitive Indirect Enzyme-linked immunosorbent assay. Extrusion promoted a significant increase, up to 85% in total α-galactosides content. After extrusion, IPs content was significantly decreased and TIA as well as lectins content had a reduction higher than 90%. Extrusion demonstrated to have a beneficial effect by increasing desirable prebiotic compounds and decreasing non-nutritional factors.

中文翻译：

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扁豆粉和营养酵母的新型无麸质配方：评估挤压对植物化学物质和非营养因子的影响。

食品工业正在不断创新，并应用新的加工技术和配料来开发满足消费者需求的新颖食品。在这项研究中，评估了在富含营养酵母的扁豆粉不同配方中，α-半乳糖苷（棉子糖，水苏糖，四氢蔗糖），肌醇磷酸酯（IPs）的挤压效果（在140°C和160°C时），胰蛋白酶抑制剂和凝集素的含量。用高效液相色谱法测定α-半乳糖苷和IPs的含量。使用小规模定量测定法评估胰蛋白酶抑制剂活性（TIA）。使用血凝测定和竞争性间接酶联免疫吸附测定分析凝集素含量。挤压促进了α-半乳糖苷总含量的高达85％的显着增加。挤出后 IP含量显着降低，TIA和凝集素含量降低超过90％。通过增加所需的益生元化合物并减少非营养因子，挤压已被证明具有有益的作用。