In recent years, the traditional belief that legumes are not suitable for the preparation of extruded products has been re-examined. It has been shown that legumes can effectively replace grains in extruded products. In the process of extrusion of legumes, the regulation of processing parameters (temperature, shear forces, pressure) is important, which affects the physicochemical and nutritional properties of the product. During the process, conformational changes and interactions occur between proteins, carbohydrates, lipids, and other components, affecting quality. The process of extrusion actually has a positive effect on the nutritional properties, as it causes significant changes in starch and proteins, which improves their digestibility. At the same time, the content of antinutritive factors such as trypsin inhibitors, lectins, phytic acids and tannins, which are usually present in legumes, is reduced. The process of extruding legumes can thus improve their nutritional properties. Recently, the use of protein from legumes for the preparation of products that have traditionally been based on meat is on rise.
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