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The impact of extrusion on the organics acids composition of gluten-free snacks based on rice, bean and carob flour blends

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dc.contributor.authorArribas, Claudia
dc.contributor.authorPereira, Eliana
dc.contributor.authorBarros, Lillian
dc.contributor.authorGuillamón, Eva
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorPedrosa, M.M.
dc.date.accessioned2018-02-12T17:18:39Z
dc.date.available2018-02-12T17:18:39Z
dc.date.issued2017
dc.description.abstractDue to their nutritional value and chemical profile, legumes, such as beans and carob, have a great potential to be explored leading to the development of novel foods for being included in healthy diets. Organics acids are biomolecules, indispensable for the human body, since they are essential intermediates in cell metabolism. Some of these molecules exhibit antioxidant potential, since they are capable of chelating metals or delocalizing electronic charge from free radicals. Thus, they can be applied in a wide range of industries including food, pharmaceuticals, cosmetics, detergents, polymers and textiles [1]. The aim of this study was to evaluate the changes induced by extrusion processing on organics acids in novel formulations containing different ratios of rice (50-80%), bean (20-40%), and carob (5-10%). The methodology based on Barros et al. [2] for organics acids’ extraction was applied and the analysis was performed by using ultra-fast-liquid-chromatography coupled to a photodiode array detector (UFLC–PAD). Generally, seven organic acids were identified, namely oxalic, quinic, malic, shikimic, citric, succinic and fumaric acids. However, the composition of these molecules in the studied samples was heterogeneous, being citric acid the major organic acid found in all samples, with the exception of rice and carob where succinic and quinic acids prevailed, respectively. Bean sample was the raw material with the highest organics acids content (3.46 ± 0.01 g/100 g dry weight). On the other hand, commercial extruded rice was the sample that showed the lowest content of total organics acids, presenting trace amounts of all the identified molecules. In general, the higher amount of legume in the non-extruded and extruded samples, the higher concentration of organics acids content detected. In general, the total content of organics acids was not significantly affected by food processing, which is in accordance with other reported works [3]. With this study, it was possible to conclude that the incorporation of legumes may improve the nutritional value of the studied snacks, increasing the levels of organic acids, in comparison with those only made with rice.pt_PT
dc.description.sponsorshipThis work was supported by the Spanish Ministry of Economy and Competitiveness (RTA2012-00042-C02 and RTA2015-00003-C02-01). C. Arribas was supported by a PhD contract from INIA. The authors are also grateful to FCT, Portugal and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationArribas, Claudia; Pereira, Eliana; Barros, Lillian; Guillamón, E.; Ferreira, Isabel C.F.R.; Pedrosa, M.M. (2017). The impact of extrusion on the organics acids composition of gluten-free snacks based on rice, bean and carob flour blends. In 10º Encontro Nacional de Cromatografia. Bragança. ISBN 978-972-745-234-7pt_PT
dc.identifier.isbn978-972-745-234-7
dc.identifier.urihttp://hdl.handle.net/10198/15701
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Politécnico de Bragançapt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleThe impact of extrusion on the organics acids composition of gluten-free snacks based on rice, bean and carob flour blendspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardNumberUID/AGR/00690/2013
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.citation.conferencePlaceBragança, Portugalpt_PT
oaire.citation.title10º Encontro Nacional de Cromatografiapt_PT
oaire.fundingStream5876
person.familyNamePereira
person.familyNameBarros
person.familyNameFerreira
person.givenNameEliana
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-idBE17-462D-9A75
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0003-2854-6745
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridQ-8017-2018
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id55938912300
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
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