No 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.

No abstract

Fourteen brands of commercial Raki samples were analysed chemically and compared with two samples produced in a local distillery, according to traditional methods, to determine whether the raw materials (grape or raisin) and distillation practices result in distinguishable chemical fingerprints in the final product. The samples were analysed with respect to the content of trans-anethol, methyl alcohol, ethyl alcohol, higher alcohols and other volatiles, using gas chromatography. Principal component analysis showed that chemometric analysis could be used to distinguish between traditional and flavoured Raki products.

No abstract