Effect of Extrusion Variables on the Hardness of Lentil Semolina Extrudates

Effect of Extrusion Compression Ratio and Particle Size of Rice on the Sectional Expansion Index of Third-Generation Snacks

“…In the case of the RF samples expanded with a 1:1 CR, their maximum expansion was reached at 90 s, in contrast to that of RG at a 1:1 CR, whose SEI values showed stability at 60 s. Moreover, in addition to the fact that the 1:1 and 2:1 CR samples took longer to stabilize (with the exception of the 1:1 RG samples), their SEI values are lower than those obtained with a 3:1 CR. Petrova et al [12] found that starch gelatinization increased with an increasing screw compression ratio, which favored the expansion of extrudates [13]. Also, a higher CR increases die pressure, which, as indicated by Gat et al [14], is related to higher expansion.…”

Dynamics of Some Hydrolytic Enzymes During the Sprouts Production from Lentil Seeds (Lens Culinaris)

“…The moisture of the prepared germs is about 60% and they should be dried up to 20% and further milled to granules suitable for extrusion. the effects of some parameters during the extrusion of lentil seeds semolina were studied (22) and showed the effectiveness of the process. extruded Leguminosae seeds cover the requirements of vegetarians and the religious tolerance as well as they present suitable substances for further design of new food products and additives for wide groups of consumers.…”