Skip to main content
SpringerLink
Log in

Impact of Extrusion Temperature on In Vitro Digestibility and Pasting Properties of Pea Flour

  • Original Paper
  • Published:
Plant Foods for Human Nutrition Aims and scope Submit manuscript

Abstract

Pea flour was extruded at 50, 70, and 90 °C. The in vitro digestibility and characteristics of native and extruded pea flour were investigated. The in vitro starch digestibility (IVSD) and in vitro protein digestibility (IVPD) of the extruded pea flour were higher than those of the native pea flour and increased with increasing extrusion temperature from 50 to 90 °C. The rapidly digestible starch increased to 28.34% at 90 °C, the highest slowly digestible starch (SDS) content was 22.70% at 50 °C, and resistant starch content decreased to 4.71% at 90 °C. The IVPD increased from 80.94% relative to the native pea flour to 90.21% at 90 °C. Improved swelling power enabled the extruded pea flour to exhibit better performance and higher breakdown viscosity and lower setback viscosity than the native pea flour demonstrated that extrusion reduced the thermal stability and retrogradation tendency. Increasing extrusion temperatures greatly reduced the relative crystallinity (based on X-ray diffraction analysis) from 32.69% relative to the native pea flour to 9.76% at 90 °C. Extrusion treatment also reduced β-sheet content (based on Fourier transform infrared spectroscopy analysis) from 36.40% relative to the native pea flour to 31.79% at 90 °C. IVPD and IVSD improved, and the SDS content increased at 50 °C and 70 °C, thereby indicating that extruded pea flour can be applied to healthy food products.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  1. Tzitzikas EN, Vincken JP, de Groot J, Gruppen H, Visser RG (2006) Genetic variation in pea seed globulin composition. J Agric Food Chem 54:425–433. https://doi.org/10.1021/jf0519008

  2. Gatel F, Grosjean F (1990) Composition and nutritive value of peas for pigs: a review of European results. Livest Prod Sci 26:155–175. https://doi.org/10.1016/0301-6226(90)90077-J

    Article  Google Scholar 

  3. Linsberger-Martin G, Weiglhofer K, Phuong TPT, Berghofer E (2013) High hydrostatic pressure influences antinutritional factors and in vitro protein digestibility of split peas and whole white beans. LWT-Food Sci Technol 51:331–336. https://doi.org/10.1016/j.lwt.2012.11.008

    Article  CAS  Google Scholar 

  4. El-Hady EA, Habiba RA (2003) Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds. LWT-Food Sci Technol 36:285–293. https://doi.org/10.1016/S0023-6438(02)00217-7

    Article  CAS  Google Scholar 

  5. Jozinović A, Šubarić D, Ačkar Đ, Babić J, Miličević B (2016) Influence of spelt flour addition on properties of extruded products based on corn grits. J Food Eng 172:31–37. https://doi.org/10.1016/j.jfoodeng.2015.04.012

    Article  Google Scholar 

  6. Moad G (2011) Chemical modification of starch by reactive extrusion. Prog Polym Sci 36:218–237. https://doi.org/10.1016/j.progpolymsci.2010.11.002

    Article  CAS  Google Scholar 

  7. Ali S, Singh B, Sharma S (2019) Impact of feed moisture on microstructure, crystallinity, pasting, physico-functional properties and in vitro digestibility of twin-screw extruded corn and potato starches. Plant Foods Hum Nutr 74:474–480. https://doi.org/10.1007/s11130-019-00762-6

  8. Ali S, Singh B, Sharma S (2017) Development of high-quality weaning food based on maize and chickpea by twin-screw extrusion process for low-income populations. J Food Process Eng 40:12500. https://doi.org/10.1111/jfpe.12500

    Article  CAS  Google Scholar 

  9. Alonso R, Grant G, Dewey P, Marzo F (2000) Nutritional assessment in vitro and in vivo of raw and extruded peas (Pisum sativum L.). J Agri Food Chem 48:2286–2290. https://doi.org/10.1021/jf000095o

    Article  CAS  Google Scholar 

  10. Solanas E, Castrillo C, Balcells J, Guada JA (2005) In situ ruminal degradability and intestinal digestion of raw and extruded legume seeds and soya bean meal protein. J Anim Physiol Anim Nutr 89:166–171. https://doi.org/10.1111/j.1439-0396.2005.00555.x

  11. Becker A, Hill SE, Mitchell JR (2001) Relevance of amylose-lipid complexes to the behaviour of thermally processed starches. Starch - Stärke 53:121–130. https://doi.org/10.1002/1521-379X(200104)53:3/4<121::AID-STAR121>3.0.CO;2-Q

    Article  CAS  Google Scholar 

  12. Frías J, Giacomino S, Peñas E, Pellegrino N, Ferreyra V, Apro N, Olivera Carrion M, Vidal-Valverde C (2011) Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds. LWT-Food Sci Technol 44:1303–1308. https://doi.org/10.1016/j.lwt.2010.12.025

  13. Park SJ, Kim TW, Baik BK (2010) Relationship between proportion and composition of albumins, and in vitro protein digestibility of raw and cooked pea seeds (Pisum sativum L.). J Sci Food Agric 90:1719–1725. https://doi.org/10.1002/jsfa.4007

  14. Rathod RP, Annapure US (2016) Effect of extrusion process on antinutritional factors and protein and starch digestibility of lentil splits. LWT-Food Sci Technol 66:114–123. https://doi.org/10.1016/j.lwt.2015.10.028

    Article  CAS  Google Scholar 

  15. Carbonaro M, Maselli P, Nucara A (2012) Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study. Amino Acids 43:911–921. https://doi.org/10.1007/s00726-011-1151-4

    Article  CAS  PubMed  Google Scholar 

  16. Huang J, Yang Q, Pu H (2018) Slowly digestible starch. In: Jin ZY (ed) Functional starch and applications in food, 1st edn. Springer, Singpore, pp 27–61. https://doi.org/10.1007/978-981-13-1077-5

    Chapter  Google Scholar 

  17. Grant G, Edwards JE, Pusztai A (1995) α-Amylase inhibitor levels in seeds generally available in Europe. J Sci Food Agric 67:235–238. https://doi.org/10.1002/jsfa.2740670214

    Article  CAS  Google Scholar 

  18. Melcion JP, van der Poel AFB (1993) Process technology and antinutritional factors: principles, adequacy and process optimization. In: van der Poel AFB et al. (eds) Recent advances of research in antinutritional factors in legume seeds, EAAP Publ. 70. Wageningen press, pp 419-434

  19. Gonzalez M, Alvarez-Ramirez J, Vernon-Carter EJ, Alvarez-Poblano L, Reyes I, Alvarez-Poblano L (2020) Effect of the drying temperature on color, antioxidant activity and in vitro digestibility of green pea (Pisum sativum L.) flour. Starch - Stärke 72:1900228. https://doi.org/10.1002/star.201900228

  20. Sharma S, Singh N, Singh B (2015) Effect of extrusion on morphology, structural, functional properties and in vitro digestibility of corn, field pea and kidney bean starches. Starch - Stärke 67:721–728. https://doi.org/10.1002/star.201500021

    Article  CAS  Google Scholar 

  21. Bouasla A, Wójtowicz A, Zidoune MN, Olech M, Nowak R, Mitrus M, Oniszczuk A (2016) Gluten-free precooked rice-yellow pea pasta: effect of extrusion-cooking conditions on phenolic acids composition, selected properties and microstructure. J Food Sci 81:1070–1079. https://doi.org/10.1111/1750-3841.13287

  22. Dalbhagat CG, Mahato DK, Mishra HN (2019) Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: a review. Trends Food Sci Tech 85:226–240. https://doi.org/10.1016/j.tifs.2019.01.001

    Article  CAS  Google Scholar 

  23. Martínez MM, Rosell CM, Gómez M (2014) Modification of wheat flour functionality and digestibility through different extrusion conditions. J Food Eng 143:74–79. https://doi.org/10.1016/j.jfoodeng.2014.06.035

    Article  CAS  Google Scholar 

  24. Du SK, Jiang HX, Yu XZ, Jane JL (2014) Physicochemical and functional properties of whole legume flour. LWT-Food Sci Technol 55:308–313. https://doi.org/10.1016/j.lwt.2013.06.001

    Article  CAS  Google Scholar 

  25. Liu XL, Zhao SL, Jin YJ, Zhang H (2019) Effect of extruded purple sweet potato flour on the pasting and thermomechanical properties of wheat dough. Chinese Food Sci 40:106–111. https://doi.org/10.7506/spkx1002-6630-20180910-104

    Article  Google Scholar 

  26. Balasubramanian S, Borah A, Mahanta CL (2012) Rheological and nutritional properties of legumes incorporated corn extrudates. Int Food Res J 19:971–975 https://www.researchgate.net/publication/215924526

    CAS  Google Scholar 

  27. Liu CM, Liang RH, Dai TT, Ye JP, Zeng ZC, Luo SJ, Chen J (2016) Effect of dynamic high pressure microfluidization modified insoluble dietary fiber on gelatinization and rheology of rice starch. Food Hydrocolloid 57:55–61. https://doi.org/10.1016/j.foodhyd.2016.01.015

    Article  CAS  Google Scholar 

  28. Gujska E, D-Reinhard W, Khan K (1994) Physicochemical properties of field pea, pinto and navy bean starches. J Food Sci 59:634–636. https://doi.org/10.1111/j.1365-2621.1994.tb05580.x

Download references

Acknowledgments

This research was financially supported by National Natural Science Foundation of China (NO. 31471676) and Innovation Research Fund Project of Zhaoyuan (NO. 2018-281).

Author information

Authors and Affiliations

  1. School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255000, China

    Mingming Qi, Guangyao Zhang, Zhishang Ren, Zhuangzhuang He, Huihui Peng, Dongliang Zhang & Chengye Ma

  2. Key Laboratory of Agricultural Products Functionalization Technology of Shandong Province, Zibo, 255000, China

    Dongliang Zhang & Chengye Ma

Authors
  1. Mingming Qi
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Guangyao Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Zhishang Ren
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Zhuangzhuang He
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Huihui Peng
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Dongliang Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Chengye Ma
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Chengye Ma.

Ethics declarations

Conflict of Interest

The authors have no conflict of interest regarding the content of this paper.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Supplementary Information

ESM 1

(DOCX 255 kb)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Qi, M., Zhang, G., Ren, Z. et al. Impact of Extrusion Temperature on In Vitro Digestibility and Pasting Properties of Pea Flour. Plant Foods Hum Nutr 76, 26–30 (2021). https://doi.org/10.1007/s11130-020-00869-1

Download citation

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11130-020-00869-1

Keywords

Search

Navigation