The impact of extrusion on the organics acids composition of gluten-free snacks based on rice, bean and carob flour blends
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resumo
Due to their nutritional value and chemical profile, legumes, such as beans and carob, have a great
potential to be explored leading to the development of novel foods for being included in healthy diets.
Organics acids are biomolecules, indispensable for the human body, since they are essential
intermediates in cell metabolism. Some of these molecules exhibit antioxidant potential, since they are
capable of chelating metals or delocalizing electronic charge from free radicals. Thus, they can be
applied in a wide range of industries including food, pharmaceuticals, cosmetics, detergents, polymers
and textiles [1]. The aim of this study was to evaluate the changes induced by extrusion processing on
organics acids in novel formulations containing different ratios of rice (50-80%), bean (20-40%), and
carob (5-10%). The methodology based on Barros et al. [2] for organics acids’ extraction was applied
and the analysis was performed by using ultra-fast-liquid-chromatography coupled to a photodiode array
detector (UFLC–PAD). Generally, seven organic acids were identified, namely oxalic, quinic, malic,
shikimic, citric, succinic and fumaric acids. However, the composition of these molecules in the studied
samples was heterogeneous, being citric acid the major organic acid found in all samples, with the
exception of rice and carob where succinic and quinic acids prevailed, respectively. Bean sample was
the raw material with the highest organics acids content (3.46 ± 0.01 g/100 g dry weight). On the other
hand, commercial extruded rice was the sample that showed the lowest content of total organics acids,
presenting trace amounts of all the identified molecules. In general, the higher amount of legume in the
non-extruded and extruded samples, the higher concentration of organics acids content detected. In
general, the total content of organics acids was not significantly affected by food processing, which is in
accordance with other reported works [3]. With this study, it was possible to conclude that the
incorporation of legumes may improve the nutritional value of the studied snacks, increasing the levels of
organic acids, in comparison with those only made with rice.
