New Functional Extruded Products Based on Corn and Lentil Flour Formulated with Winemaking By-Products

Cotacallapa-Sucapuca M.; Berrios J.D.J.; Pan J.; Alves P.; Arribas C.; Pedrosa M.M.; Morales P.; Cámara M. · Processes (2025) · DOI: 10.3390/pr13061635

Resumen

To enhance the nutritional value of food products, new functional extruded products have been developed based on combinations of corn and lentil flour (70:30), with added salt (1.25%), sugar (5%), and resistant starch V (5–20%), and fortified winemaking by-products (fermented and unfermented pomace/pomace seeds) (5–20%). The formulations were processed through a 32 mm twin screw extruder. The developed extrudates were analyzed for bioactive content. The findings show that among the experimental formulations, those with the highest concentration (20%) presented the greatest amounts of the following functional compound total dietary fiber, total arabinoxylans, resistant starch, total phenols, total flavonols, and total anthocyanins, and the lowest content of raffinose and stachyose. These study results indicate that extrusion is an effective method for adding value to underutilized commodities, such as winemaking by-products. A future sensory evaluation study will be conducted on the extruded products with the highest amount of winemaking by-products of 20%.

Instituciones: Universidad Nacional de Moquegua