TITLE:
Relative Bile Acid Binding Potential of Extruded Lentil Snacks
AUTHORS:
Talwinder Singh Kahlon, Jose De Jesus Berrios, Mei Chen Chiu, James Lin-ko Pan
KEYWORDS:
Lentils; Raw Formulations; Extruded Snacks; Bile Acid Binding
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.4,
February
11,
2014
ABSTRACT:
Previously we have
reported that extrusion significantly improved healthful potential of cereals. It
was hypothesized that snacks produced by extrusion would be more healthful than
their raw formulations. Bile acid binding has been reported to indicate
cholesterol lowering and cancer risk reduction potential of food and fractions.
Bile acid binding potential of five lentil snack raw formulations and their
extruded snacks were evaluated. The raw formulations were 100% lentils (F01),
69% lentils (F02), 57% lentils + 12% supplement (F03), F03 with 125 μg/100g
Chromium (F04), F03 with 536 μg/100g Chromium (F05), and their respective
extruded (E) snacks E01, E02, E03, E04 and E05. The in vitro bile acid binding on an equal dry matter basis relative to
cholestyramine, was F01 (0.5%), E01 (3.7%), F02
(0.6%), E02 (3.0%), F03 (1.6%), E03 (5.1%), F04 (2.0%), E04 (4.2%), F05 (0.8%)
and E05 (3.6%). Replacing 12% lentils with high protein supplements (F02 vs.
F03) resulted in significantly higher bile acid binding, suggesting that the supplement appears to have higher bile
acid binding capacity than that of lentils. All the extruded lentil snacks had
significantly higher bile acid binding compared with their raw formulations. Extruding with added chromium containing yeast
resulted in significantly lower bile acid binding in a dose dependent manner. Most
healthful lentil snacks were produced with the addition of high protein
supplement without added chromium-containing yeast (E03). Data proved the
hypothesis that lentil snacks produced by extrusion are significantly more
healthful than their raw formulations.