Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks
A trend related to adding legume seeds to various products has been observed. This work aimed to use fermented red bean/broad bean seeds and their hulls to produce extruded snacks with more beneficial nutritional properties and good sensory quality. Extruded snacks containing fermented ground seeds...
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| Veröffentlicht in: | Nutrients 2021-12, Vol.13 (12), p.4538, Article 4538 |
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| creator | Szymandera-Buszka, Krystyna Gumienna, Malgorzata Jedrusek-Golinska, Anna Waszkowiak, Katarzyna Hes, Marzanna Szwengiel, Artur Gramza-Michalowska, Anna |
| description | A trend related to adding legume seeds to various products has been observed. This work aimed to use fermented red bean/broad bean seeds and their hulls to produce extruded snacks with more beneficial nutritional properties and good sensory quality. Extruded snacks containing fermented ground seeds (50%) or hull (10%) of red bean/broad bean and corn grits with the addition of selected herbs/spices (0.5%) were prepared. The chemical composition, phenolic profile, antioxidant activity, and sensory quality were analysed. The results showed that the protein content ranged from 9 to 22.9 g 100 g(-1), phenolic compounds ranged from 3.97 to 12.80 mg 100 g(-1) (with the addition of herbs/spices, even up to 62.88 mg 100 g(-1)), and antioxidant activities ranged from 4.32 to 10.23 Trolox g(-1) (ABTS assay), depending on the type of fermented materials. The addition of ground seeds/hull did not influence the consumer desirability, whereas the addition of selected herbs/spices, particularly lovage, increased it. The application of fermented red bean and broad bean seeds and their hulls, as part of the assumptions of the planetary diet, enabled enrichment of extruded corn products, which are often consumed by vegans and vegetarians, with nutritionally valuable ingredients. |
| doi_str_mv | 10.3390/nu13124538 |
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This work aimed to use fermented red bean/broad bean seeds and their hulls to produce extruded snacks with more beneficial nutritional properties and good sensory quality. Extruded snacks containing fermented ground seeds (50%) or hull (10%) of red bean/broad bean and corn grits with the addition of selected herbs/spices (0.5%) were prepared. The chemical composition, phenolic profile, antioxidant activity, and sensory quality were analysed. The results showed that the protein content ranged from 9 to 22.9 g 100 g(-1), phenolic compounds ranged from 3.97 to 12.80 mg 100 g(-1) (with the addition of herbs/spices, even up to 62.88 mg 100 g(-1)), and antioxidant activities ranged from 4.32 to 10.23 Trolox g(-1) (ABTS assay), depending on the type of fermented materials. The addition of ground seeds/hull did not influence the consumer desirability, whereas the addition of selected herbs/spices, particularly lovage, increased it. The application of fermented red bean and broad bean seeds and their hulls, as part of the assumptions of the planetary diet, enabled enrichment of extruded corn products, which are often consumed by vegans and vegetarians, with nutritionally valuable ingredients.</description><identifier>ISSN: 2072-6643</identifier><identifier>EISSN: 2072-6643</identifier><identifier>DOI: 10.3390/nu13124538</identifier><identifier>PMID: 34960090</identifier><language>eng</language><publisher>BASEL: Mdpi</publisher><subject>Agricultural production ; antioxidant activity ; Antioxidants ; Beans ; Bread ; Broad beans ; Carbohydrates ; Cardiovascular disease ; Chemical composition ; Corn ; extruded snacks ; Extrusion ; Fabaceae - chemistry ; Fermentation ; fermented beans ; Fermented food ; Flour ; Food Handling ; Herbs ; Hulls ; Humans ; Legumes ; Life Sciences & Biomedicine ; Moisture content ; Nutrient content ; Nutrition & Dietetics ; Phenolic compounds ; Phenols ; Phytochemicals ; Phytochemicals - chemistry ; Polyphenols ; Proteins ; Science & Technology ; Seeds ; sensory analysis ; Sensory evaluation ; Sensory properties ; Snack foods ; Snacks ; Spices ; Vegetables ; Vitamin E ; Zea mays - chemistry</subject><ispartof>Nutrients, 2021-12, Vol.13 (12), p.4538, Article 4538</ispartof><rights>2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2021 by the authors. 2021</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>true</woscitedreferencessubscribed><woscitedreferencescount>5</woscitedreferencescount><woscitedreferencesoriginalsourcerecordid>wos000737115900001</woscitedreferencesoriginalsourcerecordid><citedby>FETCH-LOGICAL-c472t-532e13ac7e22509252c49b51de8dabdd351ceb17af837456ed71970678cbe3c23</citedby><cites>FETCH-LOGICAL-c472t-532e13ac7e22509252c49b51de8dabdd351ceb17af837456ed71970678cbe3c23</cites><orcidid>0000-0003-1298-6201 ; 0000-0002-0744-9033 ; 0000-0003-0264-6027 ; 0000-0001-9893-6090 ; 0000-0003-4570-7221 ; 0000-0002-1673-4717</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8703383/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8703383/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,315,728,781,785,886,27929,27930,39263,53796,53798</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/34960090$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Szymandera-Buszka, Krystyna</creatorcontrib><creatorcontrib>Gumienna, Malgorzata</creatorcontrib><creatorcontrib>Jedrusek-Golinska, Anna</creatorcontrib><creatorcontrib>Waszkowiak, Katarzyna</creatorcontrib><creatorcontrib>Hes, Marzanna</creatorcontrib><creatorcontrib>Szwengiel, Artur</creatorcontrib><creatorcontrib>Gramza-Michalowska, Anna</creatorcontrib><title>Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks</title><title>Nutrients</title><addtitle>NUTRIENTS</addtitle><addtitle>Nutrients</addtitle><description>A trend related to adding legume seeds to various products has been observed. This work aimed to use fermented red bean/broad bean seeds and their hulls to produce extruded snacks with more beneficial nutritional properties and good sensory quality. Extruded snacks containing fermented ground seeds (50%) or hull (10%) of red bean/broad bean and corn grits with the addition of selected herbs/spices (0.5%) were prepared. The chemical composition, phenolic profile, antioxidant activity, and sensory quality were analysed. The results showed that the protein content ranged from 9 to 22.9 g 100 g(-1), phenolic compounds ranged from 3.97 to 12.80 mg 100 g(-1) (with the addition of herbs/spices, even up to 62.88 mg 100 g(-1)), and antioxidant activities ranged from 4.32 to 10.23 Trolox g(-1) (ABTS assay), depending on the type of fermented materials. The addition of ground seeds/hull did not influence the consumer desirability, whereas the addition of selected herbs/spices, particularly lovage, increased it. The application of fermented red bean and broad bean seeds and their hulls, as part of the assumptions of the planetary diet, enabled enrichment of extruded corn products, which are often consumed by vegans and vegetarians, with nutritionally valuable ingredients.</description><subject>Agricultural production</subject><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Beans</subject><subject>Bread</subject><subject>Broad beans</subject><subject>Carbohydrates</subject><subject>Cardiovascular disease</subject><subject>Chemical composition</subject><subject>Corn</subject><subject>extruded snacks</subject><subject>Extrusion</subject><subject>Fabaceae - chemistry</subject><subject>Fermentation</subject><subject>fermented beans</subject><subject>Fermented food</subject><subject>Flour</subject><subject>Food Handling</subject><subject>Herbs</subject><subject>Hulls</subject><subject>Humans</subject><subject>Legumes</subject><subject>Life Sciences & Biomedicine</subject><subject>Moisture content</subject><subject>Nutrient content</subject><subject>Nutrition & Dietetics</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Phytochemicals</subject><subject>Phytochemicals - chemistry</subject><subject>Polyphenols</subject><subject>Proteins</subject><subject>Science & Technology</subject><subject>Seeds</subject><subject>sensory analysis</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>Snack foods</subject><subject>Snacks</subject><subject>Spices</subject><subject>Vegetables</subject><subject>Vitamin E</subject><subject>Zea mays - chemistry</subject><issn>2072-6643</issn><issn>2072-6643</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>HGBXW</sourceid><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>DOA</sourceid><recordid>eNqNklFv0zAUhSMEYtPYCz8AReIFDZXZvnGcvCBV1cYqVQJp8Gw59k3rktjFTgr79zjrKBtP-MVH9346vrZPlr2m5ANATS7dSIGygkP1LDtlRLBZWRbw_JE-yc5j3JJpCSJKeJmdQFGXhNTkNLNL5_xeDXaP-Xy366xO2rvct_mXzd3g9Qb7VOti3gbf59cYenQDmnyF67HHmCtn8tud1RgvbzA0MZ8bk9rW5Ve_hjBO-tYp_T2-yl60yQfPH_az7Nv11dfFzWz1-dNyMV_NdCHYMOPAkILSAhnjpGac6aJuODVYGdUYA5xqbKhQbQWi4CUaQWtBSlHpBkEzOMuWB1_j1Vbugu1VuJNeWXlf8GEtVRis7lAib-qSgyDATJFEVQkOSmmlgAoKPHl9PHjtxqZHo9PVg-qemD7tOLuRa7-XVfKECpLBuweD4H-MGAfZ26ix65RDP0bJSsophQKmud_-g279GFx6qoliFZCa00RdHCgdfIwB2-MwlMgpEPJvIBL85vH4R_TP9yfg_QH4iY1vo7boNB6xKTAgKOX1lJ3p7Or_6YUd7pO08KMb4DdgadBr</recordid><startdate>20211217</startdate><enddate>20211217</enddate><creator>Szymandera-Buszka, Krystyna</creator><creator>Gumienna, Malgorzata</creator><creator>Jedrusek-Golinska, Anna</creator><creator>Waszkowiak, Katarzyna</creator><creator>Hes, Marzanna</creator><creator>Szwengiel, Artur</creator><creator>Gramza-Michalowska, Anna</creator><general>Mdpi</general><general>MDPI AG</general><general>MDPI</general><scope>BLEPL</scope><scope>DTL</scope><scope>HGBXW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7TS</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>K9.</scope><scope>M0S</scope><scope>M1P</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>7X8</scope><scope>5PM</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0003-1298-6201</orcidid><orcidid>https://orcid.org/0000-0002-0744-9033</orcidid><orcidid>https://orcid.org/0000-0003-0264-6027</orcidid><orcidid>https://orcid.org/0000-0001-9893-6090</orcidid><orcidid>https://orcid.org/0000-0003-4570-7221</orcidid><orcidid>https://orcid.org/0000-0002-1673-4717</orcidid></search><sort><creationdate>20211217</creationdate><title>Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks</title><author>Szymandera-Buszka, Krystyna ; 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This work aimed to use fermented red bean/broad bean seeds and their hulls to produce extruded snacks with more beneficial nutritional properties and good sensory quality. Extruded snacks containing fermented ground seeds (50%) or hull (10%) of red bean/broad bean and corn grits with the addition of selected herbs/spices (0.5%) were prepared. The chemical composition, phenolic profile, antioxidant activity, and sensory quality were analysed. The results showed that the protein content ranged from 9 to 22.9 g 100 g(-1), phenolic compounds ranged from 3.97 to 12.80 mg 100 g(-1) (with the addition of herbs/spices, even up to 62.88 mg 100 g(-1)), and antioxidant activities ranged from 4.32 to 10.23 Trolox g(-1) (ABTS assay), depending on the type of fermented materials. The addition of ground seeds/hull did not influence the consumer desirability, whereas the addition of selected herbs/spices, particularly lovage, increased it. 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| subjects | Agricultural production antioxidant activity Antioxidants Beans Bread Broad beans Carbohydrates Cardiovascular disease Chemical composition Corn extruded snacks Extrusion Fabaceae - chemistry Fermentation fermented beans Fermented food Flour Food Handling Herbs Hulls Humans Legumes Life Sciences & Biomedicine Moisture content Nutrient content Nutrition & Dietetics Phenolic compounds Phenols Phytochemicals Phytochemicals - chemistry Polyphenols Proteins Science & Technology Seeds sensory analysis Sensory evaluation Sensory properties Snack foods Snacks Spices Vegetables Vitamin E Zea mays - chemistry |
| title | Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks |
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