豆类不适合挤压烹饪的传统观念现在已经完全过时了。近年来,已经进行了越来越多的研究来评估各种豆科植物粉在挤压蒸煮中的行为,证明豆类具有通过部分或全部替代谷物来生产挤压即食食品的巨大潜力。这篇综述确定了豆类和豆类添加膨化食品的最佳加工条件,这可以提高膨胀比,并使挤出物具有消费者期望的海绵状和酥脆的结构。特别是,强调了各个加工参数对最终产品的物理化学和营养特性的影响。挤压蒸煮过程,的确,对营养特性有积极的影响,因为它诱导淀粉和蛋白质的重要修饰,提高它们的消化率,并减少胰蛋白酶抑制剂的含量,凝集素,植酸,还有单宁,通常存在于豆类中。因此,豆类面粉的挤压是一种可行的策略,以改善其营养特征,同时减少家庭准备时间,从而增加这些可持续作物的消费。
The traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of legume flours in extrusion cooking, proving that legumes have excellent potential for the production of extruded ready-to-eat foods by partially or totally replacing cereals. This
review identifies the optimal processing conditions for legume-based and legume-added extruded foods, which allow the improvement of the expansion ratio and give the extrudates the spongy and crisp structure expected by consumers. In particular, the effect of the individual processing parameters on the physical-chemical and nutritional properties of the final product is highlighted. The extrusion cooking process, indeed, has a positive effect on nutritional characteristics, because it induces important modifications on starch and proteins, enhancing their digestibility, and reduces the content of trypsin inhibitors, lectins, phytic acid, and tannins, typically present in legumes. Therefore, the extrusion of legume flours is a viable strategy to improve their nutritional features while reducing home preparation time, so as to increase the consumption of these sustainable crops.