The effect of extrusion on the bioactive compounds and antioxidant capacity of novel gluten-free expanded products based on carob fruit, pea and rice blends

Abstract The bioactive compounds (inositol phosphates, α-galactosides, protease inhibitors, lectins, and phenolic compounds) and antioxidant activity (ORAC) of different rice-legume (carob fruit and pea) blends were evaluated in non-extruded (as control) and extruded formulations. Extrusion reduced ( p p Industrial relevance This research responds to the growing interest of consumers to find new healthy products, and, therefore, it may allow the food industry to meet their demand of functional foods. Extrusion cooking is a processing technique widely used in the food industry. The results obtained in this study demonstrated that blends based on legumes (carob fruit and pea) and rice can be a novel source of bioactive compounds to be used in the production of expanded gluten-free snack or breakfast cereals-like products with health promoting functions.