5,167
Views
8
CrossRef citations to date
0
Altmetric
Articles

High protein and low-fat chips (snack) made out of a legume mixture

Botana alta en proteína y baja en grasa elaborada a partir de una mezcla de leguminosas

ORCID Icon, ORCID Icon, ORCID Icon, ORCID Icon, ORCID Icon & ORCID Icon
Pages 661-668 | Received 08 Feb 2019, Accepted 04 May 2019, Published online: 23 Sep 2019

References

  • Aji, W., Ravalli, S., Szabolcs, M., Jiang, X., Sciacca, R. R., Michler, R. E., & Cannon, P. J. (1997). L-Arginine prevents xanthoma development and inhibits atherosclerosis in LDL cholesterol receptor knockout mice. Circulation, 95, 430–437. doi:10.1161/01.CIR.95.2.430
  • Akubor, P. (2003). Functional properties and performance of cowpea/plantain/wheat flour blends in biscuits. Plant Foods for Human Nutrition, 58, 1–8. doi:10.1023/B:QUAL.0000041154.09382.d8
  • Alonso, R., Aguirre, A., & Marzo, F. (2000). Effect of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chemistry, 68, 158–165. doi:10.1016/S0308-8146(99)00169-7
  • Anjum, F. M., Ahmad, I., Butt, M. S., Sheikh, M. A., & Pasha, I. (2005). Amino acid composition of spring wheats and losses of lysine during chapati baking. Journal of Food Composition and Analysis, 18, 523–532. doi:10.1016/j.jfca.2004.04.009
  • AOAC. (1990). Association of official analitical chemists. 930.15, 954.01 and 985.29 methods. K. Helrich, (15 ed.) USA.
  • Apaydin, H., Ertan, S., & Ozekmekçi, S. (2000). Broad bean (Vicia faba) a natural source of L-Dopa prolongs “on” periods in patients with Parkinson’s disease who have “on-off” fluctuations. Movement Disordenes, (15), 164–166. doi:10.1002/1531-8257(200001)15:1<164::AID-MDS1028>3.0.CO;2-E
  • Aukje, A. C., Marieke, V. A., de Vet, A. E., Fennis, B. M., & de Ridder, D. (2015). It’s my party and I eat if I want to. Reasons for Unhealthy Snacking. Appetite, 84, 20–27.
  • Baum, J. I., O’Conner, J. C., Seyler, J. E., Anthony, T. G., Freund, G. G., & Layman, D. K. (2005). Leucine effects on PI3-kinase and insulin signaling in rat skeletal muscle. American Journal of Physiology, 288, E86–91.
  • Besant, P. G., & Paul, V. (2012). Histone H4 histidine phosphorylation: Kinases, phosphatases, liver regeneration and cancer. Biochemical Society Transactions, 40, 290–293. doi:10.1042/BST20110605
  • Carbonaro, M., Cappelloni, M., Nicoli, S., Lucarini, M., & Carnovale, E. (1997). Solubility-digestibility relationship of legume proteins. Journal of Agricultural and Food Chemistry, 45, 3387–3394. doi:10.1021/jf970070y
  • Cruz-Solorio, A., Villanueva-Arce, R., Garín-Aguilar, M. E., Leal-Lara, H., & Valencia Del Toro, G. (2018). Functional properties of flours and protein concentrates of 3 strains of the edible mushroom Pleurotus ostreatus. Journal of Food Science and Technology, 55, 3892–3901. doi:10.1007/s13197-018-3312-x
  • De Almeida Costa, G. E., Queiroz-Monici, K. S., Machado Reis, S. M. P., & Costa de Oliveira, A. (2006). Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chemistry, 94, 327–330. doi:10.1016/j.foodchem.2004.11.020
  • De Vlieger, N. M., Collins, C., & Bucher, T. (2017). What is a nutritious snack? Level of processing and macronutrient content influences young adults’ perceptions. Appetite, 114, 55–63. doi:10.1016/j.appet.2017.03.021
  • Gulia, N., Dhaka, V., & Khatkar, B. S. (2014). Instant noodles: Processing, quality, and nutritional aspects. Critical Reviews in Food Science and Nutrition, 54, 1386–1399. doi:10.1080/10408398.2011.638227
  • Gupta, P., & Premavalli, K. S. (2012). Development of radish fibre based snack by response surface methodology (RSM). Journal of Food Science and Technology, 49, 58–65. doi:10.1007/s13197-011-0261-z
  • Gutiérrez-Dorado, R., Ayala-Rodríguez, A. E., Milán-Carrillo, J., López-Cervantes, J., Garzón-Tiznado, J. A., López-Valenzuela, J. A., … Reyes-Moreno, C. (2008). Technological and nutritional properties of flours and tortillas from nixtamalized and extruded quality protein maize (Zea mays L.). Cereal Chemistry, 85, 808–816. doi:10.1094/CCHEM-85-6-0808
  • Hartmann, C., Siegrist, M., & Van der Horst, K. (2013). Snack frequency: Associations with healthy and unhealthy food choices. Public Health Nutrition, 16, 1487–1496. doi:10.1017/S1368980012003771
  • Hawrylewicz, E. J., Zapata, J. J., & Blair, W. H. (1995). Soy and experimental cancer: Animal studies. The Journal of Nutrition, 125, 698s–708s.
  • Hertrampf, J. W., & Piedad-Pascual, F. (2000). Handbook on ingredients for aquaculture feeds (pp. 482–483). Dordrecht, Netherlands: Kluwer Academic Publishers.
  • Krajcovicova-Kudlackova, M., Babinska, K., & Valachovicova, M. (2005). Health benefits and risks of plant proteins. Bratisl Lek Listy, 106, 231–234.
  • Madhusoodanan, J. (2017). Hungering for obesity treatments. ACS Central Science, 3, 150−152. doi:10.1021/acscentsci.7b00165
  • Man, S., & Păucean, A. (2013). The effect of incorporation of red lentil flour on the bread quality. Journal of Agroalimentary Processes and Technologies, 19, 148–152.
  • Matos-Chamorro, A., & Chambilla-Mamani, E. (2010). Importancia de la fibra dietética, sus propiedades funcionales en la alimentación humana y en la industria alimentaria. Revista De Investigación En Ciencia Y Tecnología De Alimentos, 1, 4–17.
  • Millward, D. J., Layman, D. K., Tomé, D., & Schaafsma, G. (2008). Protein quality assessment: Impact of expanding understanding of protein and amino acid needs for optimal health. American Journal of Clinical Nutrition, 87, 1576S– 1581S. doi:10.1093/ajcn/87.5.1576S
  • Mitchell, D., Lawrence, F., & Hartman, T. (2009). Consumption of dry beans, peas, and lentils could improve diet quality in the US population. Journal of the American Dietetic Association, 109, 909−913. doi:10.1016/j.jada.2009.02.029
  • Moss, J. (1990). Nitrogen to protein conversion factor for ten cereals and six legumes or oilseeds. A reappraisal of its definition and determination. variation according to species and to seed protein content. Journal of Agricultural and Food Chemistry, (38), 18–24. doi:10.1021/jf00091a004
  • Noakes, M., Keogh, J. B., Foster, P. R., & Clifton, P. M. (2005). Effect of an energy- restricted, high-protein, low-fat diet relative to a conventional high-carbohydrate, low-fat diet on weight loss, body composition, nutritional status, and markers of cardiovascular health in obese women. American Journal of Clinical Nutrition, 81, 1298–1306. doi:10.1093/ajcn/81.6.1298
  • Nosworthy, M. G., Franczyk, A., Zimoch-Korzycka, A., Appah, P., Utioh, A., Neufeld, J., & House, J. D. (2017). Impact of processing on the protein quality of pinto bean (Phaseolus vulgaris) and buckwheat (Fagopyrum esculentum Moench) flours and blends, as determined by in Vitro and in Vivo methodologies. Journal of Agricultural and Food Chemistry, 65, 3919−3925. doi:10.1021/acs.jafc.7b00697
  • Ochoa-Martínez, L. A., Castillo-Vázquez, K., Figueroa-Cárdenas, J. D., Morales- Castro, J., & Gallegos-Infante, J. A. (2016). Quality evaluation of tortilla chips made with corn meal dough and cooked bean flour. Cogent Food & Agriculture, 2, 1–7.
  • Piernas, C., & Popkin, B. M. (2010). Snacking increased among U.S. Adults between 1977 and 2006. The Journal of Nutrition, 140, 325–332. doi:10.3945/jn.109.112763
  • Qayyum, M. M. N., Butt, M. S., Anjum, F. M., & Nawaz, H. (2012). Composition analysis of some selected legumes for protein isolates recovery. Journal of Animal and Plant Sciences, 22, 1156–1162.
  • Sai-Ut, S., Ketnawa, S., Chaiwut, P., & Rawdkuen, S. (2009). Biochemical and functional properties of proteins from red kidney, navy and adzuki beans. Asian Journal of Food and Agro-Industry, 2, 493–504.
  • Souza, J. R., Mente, A., Maroleanu, A., Cozma, A., Ha, V., Kishibe, T., & Anand, S. (2015). Intake of saturated and trans unsaturated fatty acids and risk of all-cause mortality, cardiovascular disease, and type 2 diabetes: Systematic review and meta-analysis of observational studies. The BMJ, 1–16. doi:10.1136/bmj.h3978
  • Tazrart, K., Lamacchia, C., Zaidic, F., & Haros, M. (2016). Nutrient composition and in vitro digestibility of fresh pasta enriched with Vicia faba. Journal of Food Composition and Analysis, 47, 8–15. doi:10.1016/j.jfca.2015.12.007
  • Townsend, D. M., Tew, K. D., & Tapiero, H. (2004). Sulfur containing amino acids and human disease. Biomedicine & Pharmacotherapy, 58, 47–55. doi:10.1016/j.biopha.2003.11.005
  • United States Department of Agriculture. (2007). The food supply and dietary fiber: Its availability and effect on health: Nutrition insight 36. Washington, DC: Author.
  • Winham, D. M., Hutchins, A. M., & Johnston, C. S. (2007). Pinto bean consumption reduces biomarkers for heart disease risk. Journal of the American College of Nutrition, 26, 243–249.
  • Yang, Q., Liu, S., Sun, J., Yu, L., Zhang, C., Bi, J., & Yang, Z. (2014). Nutritional composition and protein quality of the edible beetle holotrichia parallela. Journal of Insect Science, 14, 1–4. doi:10.1093/jis/14.1.1