Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters

Pasqualone, Antonella; Costantini, Michela; Labarbuta, Rossella

doi:10.1016/j.lwt.2021.111580

Cited by 30 publications

(35 citation statements)

References 35 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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“…The global market value of plant-based snacks was US$34.69 billion in 2019 with an annual growth rate of up to 8.7% forecasted for the coming years, i.e., expected to worth over US$73 billion by 2028 [ 3 ]. In this regard, extrusion, a high temperature-short time process which has been traditionally used for production of starchy snack foods, can also be used for formulating snacks rich in plant proteins [ 4 , 5 , 6 , 7 ]. However, when compared to their starch-rich counterparts, protein enriched extrudates are generally unappealing, e.g., less expanded and harder [ 8 , 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

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

Sinaki

Masatcioglu

Paliwal

et al. 2021

Foods

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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.

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“…La velocidad de cizalla se mantuvo constante a 16,75 s -1 , en todo el rango de calentamiento (25 °C -95°C -25°C) mientras que la velocidad de calentamiento fue de 10 °C/min. El pico de viscosidad (PV), la caída de viscosidad (BD) y set back (SB) se registraron por duplicado (Pasqualone et al, 2021). Por último, mediante la función de Savistky-Golay se suavizaron los datos en el programa GraphPad Prism versión 6.…”

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Propiedades reológicas de quinua (Chenopodium quinoa Wild) obtenidas mediante molienda abrasiva y tratamiento térmico

2021

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El objetivo de esta investigación fue determinar el efecto de la molienda abrasiva y el tratamiento térmico sobre las propiedades reológicas de harinas de quinua. Se determinó que la molienda abrasiva era apropiada para obtener harinas del germen y del perisperma, pero el tratamiento térmico modificó las propiedades reológicas. El modelo de la potencia fue empleado para determinar el índice de flujo (n) y la consistencia (k). Los resultados evidenciaron diferencias significativas entre el índice n de las harinas obtenidas del germen y del perisperma. Se observó un comportamiento dilatante a bajas concentraciones y pseudoplástico a altas concentraciones. Las velocidades de corte mayores a 200 s -1 provocaron errores en la determinación de comportamiento reológico. Se observó un comportamiento Newtoniano en las dispersiones sometidas al proceso de calentamiento/enfriamiento, provocando una viscosidad estable a velocidad de corte entre 0 a 200 s -1 . Se concluye que el modelo de la potencia se ajusta satisfactoriamente, logrando describir el comportamiento reológico de harinas de quinua.

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Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters

Cited by 30 publications

References 35 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

Propiedades reológicas de quinua (Chenopodium quinoa Wild) obtenidas mediante molienda abrasiva y tratamiento térmico

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