Use fiber as nutritional supplement in expanded products.High fiber-supplemented functional snack or breakfast foods could help improve the average intake of dietary fiber in the diet of Americans, which currently is only about half of the recommended amount. However, it is necessary to determine if fiber supplements could damage the appearance and texture of extrudates, which play a major role in determining product quality. The objective of scientists at Washington State University Washington State University, at Pullman; land-grant and state supported; chartered 1890, opened 1892 as an agriculture college. From 1905 to 1959 it was the State College of Washington. and colleagues was to investigate the addition of dietary fiber supplements to legume legume (lĕ`gy  m, lĭgy extrudates. Their research indicates that while fiber may
slightly reduce the quality of the extrudates, it still holds potential
as a nutrition supplement for expanded foods based on legume flours.
Seeds of two legume cultivars, Yellow Split Pea (YSP YSP Yamaha Sound Projector YSP Yemeni Socialist Party (Yemen) YSP Marathon, Ontario, Canada (Airport Code) YSP Yield Spread Premium YSP Youth Smoking Prevention YSP Yale Summer Program ) and Red Chief Lentil lentil, leguminous Old World annual plant (Lens culinaris) with whitish or pale blue flowers. Its pods contain two greenish-brown or dark-colored seeds, also called lentils, which when fully ripe are ground into meal or used in soups and stews. (RCL RCL - Reduced Control Language. A simplified job control language for OS360, translated to IBM JCL. "Reduced Control Language for Non- Professional Users", K. Appel in Command Languages, C. Unger ed, N-H 1973. ), were processed with different sources of dietary fiber in a twin-screw extruder. The influences of different fiber--apple pomace pomace the residue of fruits after juice is extracted and contains skins, pips and stalks; refers usually to grapes. Used as animal feed but useful only if dried. Called also pulp, marc. fiber and wheat bran--and related concentration levels of 5%, 10%, 15% and 20% were studied by determining the expansion index (EI), relative diameter difference, density, color and texture profiles of the corresponding extrudates. Researchers also compared the texture profiles of the extrudates with those of six commercial extruded snacks. They found that the fiber supplements decreased the EI and increased the density, linearly, as their concentrations increased. No significant differences were observed between the two cultivars, YSP and RCL, when examining the EI. Adding fiber reduced the relative diameter difference of the extrudates. The fiber's original brown color also slightly darkened dark·en v. dark·ened, dark·en·ing, dark·ens v.tr. 1. a. To make dark or darker. b. To give a darker hue to. 2. To fill with sadness; make gloomy. 3. the extrudates. The hardness and strength of the extrudates increased significantly when fiber concentrations increased. Apple pomace fiber affected the physical properties of the extrudates more remarkably than wheat bran did, except for color. The scientists also determined that pea and lentil extrudates exhibit texture equivalent to commercial extruded snacks that have similar moisture contents. Further information. Juming Tang, Department of Biological Systems Engineering, Washington State University, L.J. Smith 256, P.O. Box 646120, Pullman, WA 99164; phone: 509-335-2140; fax: 509-335-2722; email: jtang@wsu.edu. |
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