Progress 10/01/07 to 09/30/12
Outputs
Progress Report Objectives (from AD-416): Investigate the use of extrusion technology for the development of value- added food products formulated with nutritional yeast and legume pulses. Approach (from AD-416): Process various formulations containing nutritional yeast and legume pulses as major ingredients, using selected extrusion processing conditions for moisture, temperature and screw speeds for the development of value-added food products. The goal of this project is to investigate the use of extrusion technology for the development of value-added food products formulated with nutritional yeast and legume pulses, which contributes directly to objective 2 of the in-house project. Progress on this project is monitored by periodic correspondence and phone conversations. During the period covering this report, lentil-nutritional chromium- yeast (Cr-Y) prototype snack-food product(s) were fabricated and fed to normal and obese type hyperphagic Ob/Ob mice. Feed intake by Ob/Ob fed Cr- Y were higher than for the normal phenotype mice but there were no differences in feed intake within the Ob/Ob or normal groups. Retroperitoneal adipose and the epididymal adipose were significantly lower for Ob/Ob mice on the Cr-Y yeast diet compared to Ob/Ob controls. Following the 12-hour fast, both the Normal and Ob/Ob mouse groups on the Cr-Y treatment diets had glucose levels which trended lower in comparison to the non treatment diets. Total length of the study was 21 weeks. The results showed that snack-type foods from pulse-based formulations fortified with Cr-NY will provide consumers with highly nutritious, healthy, safe, and convenient food alternatives. A patent application was submitted on the health impact of extruded lentil snack fortified with Cr- Y.
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Progress 10/01/10 to 09/30/11
Outputs
Progress Report Objectives (from AD-416) Investigate the use of extrusion technology for the development of value- added food products formulated with nutritional yeast and legume pulses. Approach (from AD-416) Process various formulations containing nutritional yeast and legume pulses as major ingredients, using selected extrusion processing conditions for moisture, temperature and screw speeds for the development of value-added food products. Documents CRADA. Log 34696. Formerly 5325- 41000-052-01T; October, 2010. Preliminary studies have resulted in the development of prototype, value- added expanded extruded snacks containing significant levels of nutritional yeast and lentils. The developed snack products were used in animal feeding trials. Estimation of cholesterol (total, very low density lipoprotein (VLDL),low density lipoprotein (LDL), and high density lipoprotein (HDL)) revealed that the novel expanded extruded snacks had hypocholesterolemic effects. Additionally, their in-vitro digestibility and sensory evaluation demonstrated that the snacks were highly nutritious and acceptable. These studies are expected to generate important information on the nutritional and health benefits of these novel products as healthier and superior food alternatives to commercial snacks for the marketplace.
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Progress 10/01/09 to 09/30/10
Outputs
Progress Report Objectives (from AD-416) Investigate the use of extrusion technology for the development of value- added food products formulated with nutritional yeast and legume pulses. Approach (from AD-416) Process various formulations containing nutritional yeast and legume pulses as major ingredients, using selected extrusion processing conditions for moisture, temperature and screw speeds for the development of value-added food products. Documents CRADA. Log 34696. The goal of this project is to investigate the use of extrusion technology for the development of value-added food products formulated with nutritional yeast and legume pulses, which contributes directly to Objective 2 of the in-house project. Progress on this project is monitored by periodic correspondence and phone conversations. During the period covering this report, lentil-nutritional yeast prototype snack-food product(s) were fabricated and evaluated for their glycemic index (GI) value and in vitro protein digestibility. The lentil- nutritional yeast snacks fall into the GI category of Medium GI (61-62); while, their in vitro protein digestibility was improved by extrusion cooking, with values in the range of 88-89%, compared to 90% for Casein (reference). The results showed that fortification of lentils with nutritional yeast improved the nutritional value of the final snack products.
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Progress 10/01/08 to 09/30/09
Outputs
Progress Report Objectives (from AD-416) Investigate the use of extrusion technology for the development of value- added food products formulated with nutritional yeast and legume pulses. Approach (from AD-416) Process various formulations containing nutritional yeast and legume pulses as major ingredients, using selected extrusion processing conditions for moisture, temperature and screw speeds for the development of value-added food products. Documents CRADA. Log 34696. Significant Activities that Support Special Target Populations Preliminary studies have resulted in the development of prototype, value- added expanded extruded snacks containing significant levels of nutritional yeast. This agreement was amended for another year to continue with this research work. The developed snack products will be used in animal feeding trials, estimation of Glycemic index and digestibility. These studies are expected to generate important information on the nutritional and health benefits of these products as healthier and superior food alternatives to traditional cereal- and potato-based snacks for the marketplace.
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Progress 10/01/07 to 09/30/08
Outputs
Progress Report Objectives (from AD-416) Investigate the use of extrusion technology for the development of value- added food products formulated with nutritional yeast and legume pulses. Approach (from AD-416) Process various formulations containing nutritional yeast and legume pulses as major ingredients, using selected extrusion processing conditions for moisture, temperature and screw speeds for the development of value-added food products. Documents CRADA. Log 34696. Significant Activities that Support Special Target Populations Legume growers are in need of new value-added outlets for their crops in order to compete effectively with imported legumes. These problems can be ameliorated by development of new value-added foods with unique nutritional and sensory properties. Using extrusion technology, high protein, high fiber, and low in fat, legume-nutritional yeast-based snacks were developed by researchers in the Processed Foods Research Unit, Albany, CA, in collaboration with a national food company. The developed value-added legume-based products were evaluated for their sensory attributes and received great acceptance by tasters.
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