Carbohydrate composition of raw and extruded pulse flours

摘要: Extrusion cooking technology is commercially used in the fabrication of a variety snack-type and ready-to-eat foods made from cereal grains. However, with exception soybean, pulses such as lentil, dry pea chickpea have not been for development extruded food products. In this study, total carbohydrates, mono-, di- oligosaccharides, soluble insoluble dietary fiber were determined before after extrusion under specific processing conditions. Concentrations available carbohydrates (TAC) flours ranged 625 g/kg to 657 matter. Dry showed highest concentration TAC, followed by lentil. did significantly (p < 0.05) affect TAC content lentil flours. decreased raffinose family oligosaccharides (raffinose stachyose) pulse extrudates. Formulated demonstrated beneficial increase fiber. This research indicates that value-added, nutritious snacks reduced levels flatulence factors higher contents can be fabricated successfully formulations based on or chickpea, represent good alternatives traditional cereal-based snacks. Also, commercialization pulse-based would consumption.