Enhancement of Corn Flour with Carob Bean for Innovative Gluten-Free Extruded Products
Marta Igual,
Rosa M. Cámara,
Francesca Fortuna,
Patricia García-Herrera,
Mercedes M. Pedrosa,
Purificación García-Segovia,
Javier Martínez-Monzó,
Montaña Cámara
Affiliations
Marta Igual
i-Food Group, Instituto Universitario de Ingeniería de Alimentos-Food UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
Rosa M. Cámara
Nutrition and Food Science Department, Pharmacy Faculty, Universidad Complutense de Madrid, Pza. Ramón y Cajal s/n, 28040 Madrid, Spain
Francesca Fortuna
Nutrition and Food Science Department, Pharmacy Faculty, Universidad Complutense de Madrid, Pza. Ramón y Cajal s/n, 28040 Madrid, Spain
Patricia García-Herrera
Nutrition and Food Science Department, Pharmacy Faculty, Universidad Complutense de Madrid, Pza. Ramón y Cajal s/n, 28040 Madrid, Spain
Mercedes M. Pedrosa
Departamento Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria INIA-CSIC, Ctra. de La Coruña km 7.5, 28040 Madrid, Spain
Purificación García-Segovia
i-Food Group, Instituto Universitario de Ingeniería de Alimentos-Food UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
Javier Martínez-Monzó
i-Food Group, Instituto Universitario de Ingeniería de Alimentos-Food UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
Montaña Cámara
Nutrition and Food Science Department, Pharmacy Faculty, Universidad Complutense de Madrid, Pza. Ramón y Cajal s/n, 28040 Madrid, Spain
The aim of this work is to study new, extruded products based on corn flour enriched with carob bean and the evaluation of its functional quality to develop novel gluten-free food products. Five samples based on corn flour with added carob bean flour (5 to 12.5%) were formulated. Extrusion was performed using a single-screw laboratory extruder at pilot plant scale. Extrusion parameters such as color and carbohydrate content (fiber, sucrose, and starch) were evaluated. Carob bean addition led to an increase in starch, soluble fiber, and insoluble fiber. Texture parameters related to hardness (crunchiness) were significantly reduced with the addition of CB (p 5%) no major differences in color were observed. The extrusion process reduced the content of soluble and insoluble fiber, and sucrose in all formulated samples. Extruded samples with 5–7.5% CB seem to be the best formulation in terms of fiber content, color, and texture parameters. These innovative gluten-free foods could be considered as a source of fiber, and a healthier alternative to some commercially available snacks.
