Evaluation of Processing Conditions for Lentil and Corn Blend Extrudate

Fenta, Tadesse; Kumar, Yogesh

doi:10.1007/978-3-030-15357-1_5

Cited by 2 publications

(3 citation statements)

References 11 publications

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“…In recent years extensive research has been carried out to develop extruded products from legumes [ 6 , 7 ], in most cases blended with cereals [ 1 , 8 , 9 , 10 ]. Specific studies evaluated the effect of extrusion-cooking parameters, such as feed moisture, extrusion temperature, and screw speed on the nutritional [ 11 ], physico-chemical [ 8 , 10 ], textural [ 12 , 13 ], and sensory characteristics [ 14 ] of the final product, also by means of trials directly carried out at industrial level [ 15 ]. However, no studies were carried out on the effect of the die, which determined the shape and size of the finished products during the extrusion of the legumes.…”

Section: Introductionmentioning

confidence: 99%

Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks

Costantini

Šabovics

Galoburda

et al. 2021

Foods

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Legumes are not valued by all consumers, mostly due to the prolonged soaking and cooking process they require. This problem could be solved by preparing legume-based ready-to-eat snacks. In this study, the effect of two different dies (circular and star-shaped, with cross-sections of 19.6 and 35.9 mm2, respectively) on the physico-chemical properties, anti-nutritional compounds, and sensory features of extruded breakfast snacks was determined. Extruded products were obtained from 100% legume flours of red lentil, faba bean, brown pea, and common bean. The extrusion-cooking conditions were 2.5 g/s feed rate; 160 ± 1 °C die temperature; 16 ± 1 g/100 g feed moisture, and 230 rpm screw speed. Star-shaped extrudates showed a lower expansion ratio, degree of starch gelatinization, and water solubility index, as well as higher bulk density, hardness, crunchiness, and lightness (L*) values. The oligosaccharides showed non univocal variations by changing the die, whereas phytates did not vary at all. The extrudates from lentil flour (richer in fiber) were the least preferred by sensory panelists, due to their hard texture. However, the spherical extrudates were preferred over the star-shaped product. These results emphasize the possibility of improving the physico-chemical and sensory properties of legume extrudates by selecting a proper die.

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Section: Introductionmentioning

confidence: 99%

Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks

Costantini

Šabovics

Galoburda

et al. 2021

Foods

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“…maize or rice starch) products in the last few years by adding plant-based proteins to the blends. 3 In order to enhance the nutritional value of extruded snack products by protein fortification, a wide range of proteins can be applied. Up to now, soy, wheat gluten and whey protein have been the dominant protein ingredients used in extruded snacks.…”

Section: Introductionmentioning

confidence: 99%

“…A number of studies have focused on the nutritional improvement of starch‐based (i.e. maize or rice starch) products in the last few years by adding plant‐based proteins to the blends 3 . In order to enhance the nutritional value of extruded snack products by protein fortification, a wide range of proteins can be applied.…”

Section: Introductionmentioning

confidence: 99%

Texture, sensory properties and functionality of extruded snacks from pulses and pseudocereal proteins

et al. 2021

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BACKGROUND The protein‐rich fractions of pulses and pseudocereals exhibit a well‐balanced amino acid profile, particularly when combined in different portions, and are therefore high‐value ingredients for the production of extruded snacks. However, the impact of a combination of pulses and pseudocereals on the physical and sensory qualities of extruded snacks has not been investigated up to now. Native or preconditioned protein isolates and concentrates from pulses – as single ingredients or in combination with protein‐rich flours of pseudocereals – were analyzed regarding their thermal and functional properties in relation to extrusion characteristics. Low moisture extrusion cooking was used to investigate the impact of protein source (lentil, lupin, faba bean), pseudocereal source (quinoa, amaranth, buckwheat) and protein content (30%, 50%, 70%) on sectional expansion, specific hardness, density and sensory properties of the snacks. RESULTS With increasing protein content from 30% to 50%, the sectional expansion decreased and the density and specific hardness of the extrudates increased, which could be counteracted by preconditioning of the protein‐rich ingredients. Lupin protein‐based extrudates exhibited satisfactory texture and sensory properties. Extruded mixtures of pulses and pseudocereals (70% protein) exhibited a smaller sectional expansion compared to pulses as single ingredients (30%, 50%), regardless of pseudocereal type. However, the texture and sensory properties of the extruded blends were satisfactory. CONCLUSIONS We show for the first time that protein‐rich fractions of pulses and pseudocereals can be processed into expanded snacks with favorable texture and nutritional properties such as increased protein contents (70%) and balanced amino acid profiles. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Evaluation of Processing Conditions for Lentil and Corn Blend Extrudate

Cited by 2 publications

References 11 publications

Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks

Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks

Texture, sensory properties and functionality of extruded snacks from pulses and pseudocereal proteins

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