Table 1.
Effect of extrusion treatment on the soluble sugars, ciceritol, and α-galactosides (mg/g dry weight) content of raw materials, the non-extruded (NE-) and the extruded (Ex-) flour formulations, and the commercial sample.
| Sample | Sucrose | Galactinol | Raffinose | Ciceritol | Stachyose | Total α-Galactosides |
|---|---|---|---|---|---|---|
| Bean | 30.00 ± 0.95 e,f,g | 2.29 ± 0.05 a,b | 5.92 ± 0.09 c | 0.34 ± 0.01 a | 26.85 ± 0.25 g | 32.77± 0.25 g |
| Carob fruit | 150.46 ± 10.04 h | n.d. * | 5.84 ± 0.02 c | n.d. | n.d. | 5.84 ± 0.02 a |
| Rice | 2.98 ± 0.15 a | n.d. | n.d. | n.d. | n.d. | n.d. |
| NE-20.0 ** | 8.65 ± 0.15 a,b,A | 2.53 ± 0.10 a,b,c,A | 2.84 ± 0.13 a,A | 0.78 ± 0.04 b,A | 8.55 ± 0.40 a,A | 11.39 ± 0.55 b,A |
| NE-20.5 | 16.85 ± 0.29 c,d,A | 2.97 ± 0.06 b,c,d,e,A | 3.08 ± 0.03 a,A | 0.90 ± 0.02 b,c,A | 7.59 ± 0.17 a,A | 10.67 ± 0.15 b,A |
| NE-20.10 | 29.91 ± 0.96 g,h,A | 3.30 ± 0.07 c,d,e,A | 3.14 ± 0.04 a,A | 0.94 ± 0.03 b,c,d,A | 8.61 ± 0.40 a,A | 11.76 ± 0.45 b,A |
| NE-40.0 | 12.44 ± 0.15 c,A | 3.58 ± 0.03 d,e,A | 3.87 ± 0.04 b,A | 1.14 ± 0.05 c,d,e,A | 11.82 ± 0.23 c,A | 15.69 ± 0.25 c,A |
| NE-40.5 | 22.83 ± 0.73 d,e,f,A | 3.11 ± 0.13 b,c,d,e,A | 3.97 ± 0.08 b,A | 1.19 ± 0.05 d,e,A | 13.37 ± 0.40 d,A | 17.34 ± 0.49 d,A |
| NE-40.10 | 30.06 ± 0.41 h,A | 1.87 ± 0.09 a,A | 3.89 ± 0.09 b,A | 1.25 ± 0.04 e,A | 12.37 ± 0.28 c,d,A | 16.26 ± 0.48 c,d,A |
| Ex-20.0 | 10.27 ± 0.08 a,b,A | 2.84 ± 0.11 b,c,d,A | 9.46 ± 0.35 e,B | 5.44 ± 0.07 f,B | 10.30 ± 0.43 b,B | 19.76 ± 0.78 e,B |
| Ex-20.5 | 22.10 ± 0.19 d,e,B | 10.27 ± 0.34 h,B | 7.60 ± 0.27 d,B | 5.64 ± 0.15 f,B | 11.51 ± 0.50 c,B | 19.10 ± 0.81 e,B |
| Ex-20.10 | 34.62 ± 0.10 e,f,g,A | 9.71 ± 0.44 h,B | 8.12 ± 0.26 d,B | 5.42 ± 0.07 f,B | 13.36 ± 0.07 d,B | 21.48 ± 0.33 f,B |
| Ex-40.0 | 17.84 ± 0.16 c,d,A | 3.81 ± 0.10 e,A | 12.21 ± 0.24 f,B | 8.92 ± 0.07 h,B | 20.91 ± 0.13 e,B | 33.13 ± 0.50 g,h,B |
| Ex-40.5 | 31.64 ± 0.05 f,g,A | 5.31 ± 0.25 f,B | 12.16 ± 0.15 f,B | 8.93 ± 0.13 h,B | 22.14 ± 0.20 f,B | 34.30 ± 0.28 h,B |
| Ex-40.10 | 41.60 ± 0.07 e,f,g,B | 7.31 ± 0.33 g,B | 12.05 ± 0.34 f,B | 8.41 ± 0.01 g,B | 20.98 ± 0.20 e,f,B | 33.03 ± 0.14 g,h,B |
| Commercial extruded rice | 71.40 ± 1.31 g | n.d. | n.d. | n.d. | n.d. | n.d. |
| p value | <0.0001 | <0.001 | <0.0001 | <0.001 | <0.0001 | <0.001 |
* n.d. not detected. Values are mean ± standard error (n = 4); mean values in the same column followed by a different superscript are significantly (p < 0.05) different; small superscript letters mean differences between all the samples analysed, whereas capital superscript letters mean differences due to extrusion treatment for the same formulation. ** Sample codes: 20.0 (20% bean; 0% whole carob fruit); 20.5 (20% bean; 5% whole carob fruit); 20.10 (20% bean; 10% whole carob fruit); 40.0 (40% bean; 0% whole carob fruit); 40.5 (40% bean; 5% whole carob fruit); and 40.10 (40% bean; 10% whole carob fruit).