Extrusion Cooking of Lentil Flour (Lens Culinaris–Red)–Corn Starch–Corn Oil Mixtures

Abstract

An expanded food product was obtained from lentil flour-corn starch-corn oil mixtures by extrusion cooking. Effects of protein, lipid, and moisture contents of the feed mixture; cooking temperature and screw speed on starch gelatinization; protein insolubility; and lipid complexation were investigated. Effects of these functional properties on expansion ratio, cell size distribution, and cutting strength were assessed. Optimum feed composition was 67% lentil flour, 30% corn starch, and 3% corn oil (db). This mixture was processed at 15% moisture content and 178 • C temperature. Expansion ratio was 3.7 and degree of gelatinization was 0.70.

Investigation of functional properties and color changes of corn extrudates enriched with broccoli or olive paste

“…Olive-based products have also been found to reduce coronary heart disease incidences and certain cancers (De Faveri et al., 2008). One of the widely used techniques aiming to the incorporation of nutrients in food formulation is extrusion cooking (Altan et al., 2009; Dogan et al., 2013; Geetha et al., 2010; Stojceska et al., 2008). Extrusion cooking is a continuous cooking, mixing, and forming process, which is characterized by low cost and is considered to be an efficient technology in food processing.…”

“…(2008) investigated the physical and functional properties of extruded food snacks produced with the addition of 3–7% of food-by-products (orange peel, grape seed, and tomato pomace). Concerning extrusion cooking with the addition of an oily phase the addition of corn oil in lentil flour has been studied and a 3% content was found to be the optimum composition (Dogan et al., 2013).…”

Use of Legumes in Extrusion Cooking: A Review

“…Extrusion cooking also has a relevant effect on the pasting properties of starch (Table 3), resulting in gelatinization and dextrinization at an extent depending on the operational parameters adopted. The degree of gelatinization increases at higher temperature and feed moisture, and lower screw speed [52]. A degree of gelatinization of 79% was assessed in extruded blends of cereal and lentil flours processed at 165 • C and 24% moisture [52].…”

“…The degree of gelatinization increases at higher temperature and feed moisture, and lower screw speed [52]. A degree of gelatinization of 79% was assessed in extruded blends of cereal and lentil flours processed at 165 • C and 24% moisture [52].…”

“…Low shear rate, on the contrary, makes it possible to reach higher viscosity when the extruded flour is rehydrated [ 53 ]. Limited levels of lipids (about 2%) act as lubricants, reducing shear and therefore enhancing gelatinization, because they prevent starch from being degraded to dextrins, whereas higher levels of lipids cause a decrease in gelatinization degree due to the formation of amylose–lipid complexes [ 52 ].…”