Upgrading Black Gram By‑Product to a New Texturized Vegetable Source by Extrusion: Evaluation of Functionality, Antinutrients and In Vitro Digestibility.

Kamani, Mohammad Hassan and Luithui, Yoya and Meera, M. S. (2021) Upgrading Black Gram By‑Product to a New Texturized Vegetable Source by Extrusion: Evaluation of Functionality, Antinutrients and In Vitro Digestibility. Waste and Biomass Valorization, 12 (8). pp. 4319-4330.

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Abstract

In this study, the feasibility of extruding black gram protein-rich by-product was evaluated. The functionality, digestibility and antinutrient content of the extruded by-product was studied in comparison with the commercial texturized vegetable protein (TVP). The extrusion signifcantly improved the water absorption capacity (from 2.85 to 3.61 g/g) and starch digestibility (from 72.88 to 78.83%). The extrusion also reduced the content of phenolics (from 3.21 to 1.94 mg/g), favonoids (from 0.52 to 0.29 mg/g), proanthocyanidins (from 12.93 to 9.7 mg/g) and saponins (from 31.35 to 22.02 mg/g). The microstructure examination confrmed the structural transformation of starch granules and their embedded protein matrix as a result of extrusion. Findings of the study indicated that the extruded by-product exhibited favorable functional characteristics, which were comparable to TVP, a widely used meat substitute. Furthermore, the product development study revealed the suitability of this extruded by-product as a meat substitute in patty formulation. The above fnding suggests the utility of the black gram by-product as a potential alternative to commercial TVP.

Item Type:	Article
Uncontrolled Keywords:	extruding, black gram, protein-rich by-product, texturized vegetable protein
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 22 Legumes-Pulses 600 Technology > 08 Food technology > 23 Vegetables
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	07 Jan 2021 08:31
Last Modified:	29 Nov 2021 06:41
URI:	http://ir.cftri.res.in/id/eprint/14769

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