Effects of extrusion conditions and nitrogen injection on physical, mechanical, and microstructural properties of red lentil puffed snacks

Luo, Siwen; Chan, Elyssa; Masatcioglu, M. Tugrul; Erkinbaev, Chyngyz; Paliwal, Jitendra; Köksel, Filiz

doi:10.1016/j.fbp.2020.02.002

Cited by 45 publications

(15 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A greater number of positive peaks indicated a greater number of fracture events, thus, crisper extrudates. A longer linear distance resulted in a longer drop from the peak for each fracture event on average, and thus, resulted in crisper extrudates [ 24 ]. Data acquisition was performed using the “Exponent” software (Stable Microsystems Ltd.).…”

Section: Methodsmentioning

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

View full text Add to dashboard Cite

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.

show abstract

Section: Methodsmentioning

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

View full text Add to dashboard Cite

show abstract

“…The colour parameters are defined as darkness/lightness (

), greenness/redness (

), and blueness/yellowness (

). A reference of

and

was used (Zero calibration box, CM-A124, Konica Minolta, Osaka, Japan) following Luo et al [ 17 ]. The overall colour difference (

) between the third-generation products and the reference was calculated using the following equation [ 17 ]:

…”

Section: Methodsmentioning

confidence: 99%

“…Textural attributes including hardness, crispiness and crunchiness were obtained using a Texture Profile Analyzer (TA-XT-plus, Stable Micro Systems, Gudalming, UK) with a 5 kg load cell and a 1 mm thick Warner-Bratzler shear blade probe. Fifteen third-generation products were randomly grouped into three and tested following the method of Luo et al [ 17 ]. Briefly, extrudates were cut into 4 cm long pieces, individually placed on the equipment platform with a 90° shear angle to the blade.…”

Section: Methodsmentioning

confidence: 99%

Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks

Sinaki

Masatcioglu

Paliwal

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

This study aimed to evaluate how extrusion cooking conditions and microwave heating play a role in enhancing physical and thermal properties of third-generation expanded cellular snacks made from yellow pea (YP) and red lentil (RL) flours for the first time. Increasing temperature and moisture content during extrusion resulted in darker, crunchier and crispier products with higher expansion index (EI). Microwave heating after extrusion led to an increase in cell size and porosity of YP and RL products when qualitatively compared to extrusion alone. Additionally, extrusion followed by microwave heating resulted in extensive damage to starch granular structure and complete denaturation of proteins. Using microwave heating, as a fast and inexpensive process, following partial cooking with extrusion was demonstrated to greatly improve the physical and thermal properties of YP and RL snacks. Microwave heating following mild extrusion, instead of severe extrusion cooking alone, can potentially benefit the development of high quality nutritionally-dense expanded cellular snacks made from pulse flours.

show abstract

“…Extrusion-cooking is an economic HTST (high temperature–short time) processing technique that is used in the manufacture of a wide range of cereal- and pulse-based processed puffed foods [ 11 ]. As an alternative to ready-to-eat (RTE) extrudates, third-generation half product snack pellets are usually generated through so-called cold extrusion.…”

Section: Introductionmentioning

confidence: 99%

Characteristics of Newly Developed Extruded Products Supplemented with Plants in a Form of Microwave-Expanded Snacks

2021

View full text Add to dashboard Cite

The following research focuses on the possibility of applying fresh plant material as a carrot pulp to supplement newly developed extruded products in the form of pellets and microwave-expanded snacks. Fresh carrot pulp, as a valuable vegetable ingredient, was used in the amount of 2.5 g/100 g to 30.0 g/100 g in a potato-based recipe. The snack pellets were processed via extrusion-cooking, using a single-screw extruder with a plasticizing unit L/D = 18, and the use of variable screw speeds. The produced pellets underwent microwave expansion to limit the fat content, so as to produce ready-to-eat (RTE) snacks. The pellets and snacks were tested for nutritional value, as well as for selected quality features: physical properties, structure, pasting characteristics, and texture profile, and PCA analysis and a correlation matrix were performed on the obtained results. Microwave expansion of pellets increased the total phenolic content, the antioxidant activity, water absorption index and lightness of snacks, but decreased the bulk density and setback values of the expanded products when compared to pellets. Generally, we found that it was possible to use up to 30.0 g/100 g of fresh carrot pulp with a positive effect on nutritional value, and without negative effects on the physical properties of extruded products. Both the extrusion-cooking and microwave expansion can minimize the negative impact on plant materials, due to the short processing time.

show abstract

Effects of extrusion conditions and nitrogen injection on physical, mechanical, and microstructural properties of red lentil puffed snacks

Cited by 45 publications

References 47 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

Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks

Characteristics of Newly Developed Extruded Products Supplemented with Plants in a Form of Microwave-Expanded Snacks

Contact Info

Product

Resources

About