2022
DOI: 10.1108/nfs-01-2022-0021
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Development of third generation protein rich snacks from lentil and egg powder through microwave assisted extrusion cooking

Abstract: Purpose The purpose of this study was to formulate a complete protein food from lentil flour (LF) and egg powder (EP) through microwave-assisted extrusion technology. Design/methodology/approach In the first part of the hybrid technology, the feed proportion and extrusion conditions were optimized through design expert using central composite rotatable design. In the second part of hybrid technology, the optimized protein pellets (PP) obtained were subjected to microwave heating (MH) for 50,100, 150, 200 and… Show more

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Cited by 5 publications
(7 citation statements)
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“…As can be seen, RG presented a higher volume mean diameter (D [4,3]) than did the RF (348 and 186.2 μm, respectively), corroborating the above-mentioned results. In total, 50% of RF presented a particle size of less than 178.9 μm; however, only 10% of RG presented a particle size of less than 170 μm.…”
Section: Particle Sizesupporting
confidence: 83%
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“…As can be seen, RG presented a higher volume mean diameter (D [4,3]) than did the RF (348 and 186.2 μm, respectively), corroborating the above-mentioned results. In total, 50% of RF presented a particle size of less than 178.9 μm; however, only 10% of RG presented a particle size of less than 170 μm.…”
Section: Particle Sizesupporting
confidence: 83%
“…In total, 50% of RF presented a particle size of less than 178.9 μm; however, only 10% of RG presented a particle size of less than 170 μm. Likewise, 90% of the RF particles had a particle size smaller than 313.9 μm, while only 50% of the RG particles had a particle size smaller As can be seen, RG presented a higher volume mean diameter (D [4,3]) than did the RF (348 and 186.2 µm, respectively), corroborating the above-mentioned results. In total, 50% of RF presented a particle size of less than 178.9 µm; however, only 10% of RG presented a particle size of less than 170 µm.…”
Section: Particle Sizesupporting
confidence: 80%
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“…Higher values of WAI with the increase in sweet chestnut flour proportion in the blend is due to the increased levels of starch in feed formulations, leading to improved exposure of hydrophilic groups of starch to water molecules, thereby allowing better moisture penetration into the porous extrudate structure (Seth et al, 2015;Delgado-Nieblas et al, 2015). Furthermore, WAI increased with the increase in feed moisture because water exerts a plasticizing effect on feed material during extrusion by reducing shear and, thus, limited degradation and gelatinization of starch, which consequently enhanced the water holding capacity of extrudates (Hagenimana et al, 2006;Yousouf et al, 2022). In addition, the Second generation extruded snacks plasticization of melt at higher moisture content caused a depletion of dough elasticity, thereby decreasing WAI (Ding et al, 2006).…”
Section: Water Absorption Indexmentioning
confidence: 99%