Q uality Attributes of Functional Extruded Lentil-based Snacks Fortified with Nutritional Yeast

1. 3rd International Conference & Exhibition on Nutrition & Food Science Track 6: Food Processing and Technology Valencia – September 23-25, 2014 Quality Attributes of Functional Extruded Lentil-based Snacks Fortified with Nutritional Yeast Jose De J. Berrios USDA-ARS-WRRC

2. Nutritional & Health Value of Pulses

3. Nutritional Yeast Yeast grown, from pure strains of Saccharomyces cerevisiae, on a purified nutrient source specifically for its nutritional value. • Nutritional Yeast • Excellent source of protein (essential and non-essential AA’s) • Rich in Vitamins (B-complex; folic acid) • High in Dietary Fibers (β-glucans) • Naturally low in Fat and Sodium • Product with No added Preservatives • Kosher certified • Not a Genetically Modified Organism (GMO)

4. Cheese Sourdough Root beer Brewer’s Yeast (S. cerevisiae) Beer Bread Spirits

5. Seed Propagation Fermenter Add Air, Molasses/Nutrients Cream Storage Cooling Separator Cooling of Yeast In Heat Exchanger Pasteurization of Yeast Yeast is Drum Dried Final Product-Packaged Grinder Nutritional Yeast Production Lesaffre Yeast Corporation

6. SaFlavor+ : Protein and DF Pro SCB: B Vits Nutritional Yeast (S. cerevisiae) Protein/flavor Forte: Cr/B Vits Cell wall basic: B-Glucan

7. SaFlavor+ : Protein and DF Pro SCB: B Vits Nutritional Yeast (SaFlavor+: protein and TDF) Nutritional Yeast (S. cerevisiae) Protein/flavor Forte: Cr/B Vits Cell wall basic: B-Glucan

8. The Food Pyramid

9. Available Products from Legume Pulses • Whole Pulses • canned, micronized, split, flaked • Products made with Whole Pulses • soups, chilis, refried beans, frozen entrees, snack mixes, roasted and fried snacks (peas & lentils) • Ground Pulses • Flours or powders (including naturally fermented flours) • Products made with Ground Pulses • specialty bakery mixes, vegetarian foods (RTE frozen entrees, vegi burgers), pasta & noodles, extruded-fried snacks, and dips

10. Global Market (billion USD) Projected Value by 2014 Category (billion USD)Savory Snack Industry: 61.5 (CAGR: 3.7%)Breakfast Cereal Industry: 26.2 (CAGR: 3.1%)Functional Foods: 90 (CAGR > 4%)Gluten Free: 4.2 (CAGR > 5%)**: Faster growth - $4.2 bn - end of 2014 and $6.6 bn (CAGR > 20%) in 2017Whole Grain and High Fiber food market - $27.6bn by 2017 High Protein-low Fat Food & Beverages - $40bnSource: Datamonitor

11. Feeds: • Pets • Cat food • Fish Feed • Your products… • Extruded wheat • Debittered soya • Extruded soya • Calf fattening feed • Extruded corn • Extruded barley What Products are Made on an Extruder? • Food: • Breakfast cereals • Snack foods • Flat bread • TVP • Caseinate • Corn flakes • Chocolate • Shapes: • Flakes • Rings • Stars • Tubes • Rods • Spheres • Granulates • Alphabet • Pictures • Starch • Instant foods • Modified starches • Swelling starch • Instant flours • Filled tubes

12. Investigate the use of extrusion technology to develop ready-to-eat healthy expanded snack-type products from lentil flours fortified with Nutritional Yeast Objectives Evaluate the sensorial, physico-chemical and nutritional attributes of the developed extrudates

13. Main Ingredients Lentil (Lens culinaris) Nutritional Yeast: (Sacharomyces cerevisiae) MATERIALS AND METHODS

15. 32mm TS Extruder 50+ kg/h capacity 1,200 rpm Extruder 140 and 160C 500 rpm

16. Texture Modifiers Pin Mill Raw Materials Formulation Mix Formulation: ContinuousMixer Starches Emulsifying agents H2O Flavoring agents Lentil Flour Hammer Mill Fibers Cooling/ Drying/ Cutting Twin ScrewExtruder Nutr. Yeast Extrudate Rods Formulation & ExtrusionProcessing

17. Sensory Evaluation • Sensory Evaluation: 7-point hedonic scale • Overall liking

18. 5 mL pH 8.0 4oC 50 mL Protein Suspension 6.25 mg/mlpH 8.0 37oC In Vitro Protein Digestibility(Hsu et al. 1977) 1.6mg/ml Trypsin 3.1 mg/ml Chymotrypsin 1.3 mg/ml Peptidase Multienzyme Solution: 6.0 mg/ml total pH Meter y=210.464–18.103x y=IVPD (%) x=pH value of the protein suspension after 10 minutes digestion

19. RESULTS AND DISCUSSION

20. Sensory Evaluation Results

21. Increase (%) in nutritional value due to NY fortification

22. 97.32% 90.37% 100.00% 87.92% 92.63% IVPD

23. Increase (%) in nutritional value & Digestibility due to NY fortification Nutrients Formula Ctrl 12%, 140C % increase Protein 22.1b 25a 13.12 Ash 1.92b 4.27a 122.40 Fat 0.37b 0.64a 72.97 IVPD 83.40b 88.60a 6.24

24. SME

25. Effect of NY fortification on extrudate Physico-chemical parameters

26. ♦Nutritional components: protein, ash (minerals), fat, and dietary fiber of the extruded snacks increased as the concentration of NY increased in the lentil-based formulations ♦ Sensory evaluation test demonstrated that the Lentil-based extruded snacks containing up to 12% NY, had good acceptability by the tasters ♦Fortification with 12% NY significantly increased the IVPD of the extruded snack CONCLUSIONS ♦Effect of Yeast fortification on some physico-chemical parameters: ● Degree of expansion of the extrudateswas considered appropriated for expanded snacks ● Bulk density was inversely related to expansion ratio and directly related with higher yeast concentration ●SME required to process the extrudates was favored by higher Yeast concentration ●Water activity of the extrudates was very low and similar to those of dehydrated foods (Aw  0.4) ♦Expanded extruded snack-type foods, made from pulse-based formulations fortified with NY,would generate economic advantages for pulse’ producers and food processors & provide consumers with highly nutritious, healthy, safe, and convenient food alternatives

27. Mr. James Pan Chemist, Extrusion Program Processed Foods Research Unit Mr. Matthew Tom Systems Engineer Extrusion Program Processed Foods Research Acknowledgement Adeline Cheong, Ph.D. Senior Manager – Business Development

28. My working team

29. WRRC Thank You!!

30. ER