Some physical properties of lentil seeds affected by harvest time

Gürsoy, Songül

doi:10.15547/ast.2020.03.042

Cited by 2 publications

(2 citation statements)

References 26 publications

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“…The geometric and arithmetic diameters of the red lentils (3.77 mm and 3.42 mm, respectively) were much smaller than the yellow peas (6.61 mm and 6.48 mm, respectively). The arithmetic and geometric mean diameters, and sphericity values of red lentil variety: Seyran-96 from the study conducted by Gürsoy and Güzel [23] matches with the results of red lentils in present study. The higher sphericity value for yellow peas (92.99%) compared to red lentils (76.54%) suggests that the shape of yellow peas tends to be more spherical in nature.…”

Section: Grain Characteristicssupporting

confidence: 89%

Comprehensive Understanding of Roller Milling on the Physicochemical Properties of Red Lentil and Yellow Pea Flours

et al. 2021

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The development of convenience foods by incorporating nutrient-rich pulses such as peas and lentils will tremendously alter the future of pulse and cereal industries. However, these pulses should be size-reduced before being incorporated into many food products. Therefore, an attempt was made to adapt roller mill settings to produce de-husked yellow pea and red lentil flours. The milling flowsheets unique to yellow peas and red lentils were developed in producing small, medium, and large flours with maximum yield and flour quality. This study also investigated the differences in chemical composition, physical characteristics, and particle size distributions of the resultant six flour fractions. The kernel dimensions and physicochemical properties of the whole yellow pea and red lentils were also studied to develop customized mill settings. Overall, the mill settings had a significant effect on the physical properties of different particle-sized flours. The geometric mean diameters of different particle-sized red lentil flours were 56.05 μm (small), 67.01 μm (medium), and 97.17 μm (large), while for yellow pea flours they were 41.38 μm (small), 60.81 μm (medium), and 98.31 μm (large). The particle size distribution of all the flour types showed a bimodal distribution, except for the small-sized yellow pea flour. For both the pulse types, slightly more than 50% flour was approximately sizing 50 μm, 75 μm, and 100 μm for small, medium, and large settings, respectively. The chemical composition of the flour types remained practically the same for different-sized flours, fulfilling the objective of this current study. The damaged starch values for red lentil and yellow pea flour types increased with a decrease in flour particle size. Based on the Hausner’s ratios, the flowability of large-sized flour of red lentils could be described as passable; however, all the remaining five flour types were indicated as either poor or very poor. The findings of this study assist the millers to adapt yellow pea and red lentil milling technologies with minor modifications to the existing facilities. The study also helps in boosting the production of various baking products using pulse and wheat flour blends to enhance their nutritional quality.

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Section: Grain Characteristicssupporting

confidence: 89%

Comprehensive Understanding of Roller Milling on the Physicochemical Properties of Red Lentil and Yellow Pea Flours

et al. 2021

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“…This indicated that the shape was close to spherical. Sphericity values were found in the range of 53.3-58.7% for wheat varieties, 44.4-45.8% for the barley variety, 73.5-78.0% for the lentil variety, and 86.3-89.8% for the chickpea variety (Gürsoy & Güzel, 2010).…”

Section: The Dimensions Of Seedmentioning

confidence: 95%

Physical Characteristics of Local Light-Brown Waxy Sorghum with Varying Levels of Polishing

Rahmawati,

Pujilestari,

Amelia

2023

JTEP-L

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Sorghum contains a high level of tannins and is known to be anti-nutritional and give rise to an astringent flavour, so polishing is needed. This study aimed to characterize local light-brown waxy sorghum from Lamongan due to varying levels of polishing. An experimental procedure with five replications was used. The results showed that the weight of 1000 grains, seed volume, bulk density, and true density one-time polishing was 20.3109±0.3606 g, 0.016±0.000 ml, 0.755±0.015 g/ml, and 1.70±0.02 g/ml, respectively, whereas the two-time polishing was 12.6072±0.6172 g, 0.010±0.000 ml, 0.843±0,011 g/ml, and 1.67±0,02 g/ml, respectively. The sorghum seed size after one-time polishing was length 4.64±0,23 mm, width 2.98±0,17 mm, height 2.38±0,08 mm, and sphericity 69.04%, whereas after two-time polishing it was 2.90±0.12 mm, 2.89±0.09 mm, 1.84±0.11 mm, and 85.82%, respectively. More polishing resulted in a decrease in 1000 seed weight, hardness, volume, porosity, and true density of sorghum. The results also revealed that sorghum was red after one-time polishing and yellow-red after two-time polishing. Tannin content was 8971.59±42.87 mg/L and 915.88±11.64 mg/L, respectively for one-time and two-time polishing. Light-brown waxy sorghum from Lamongan should be polished two-time to be developed into flour and instant sorghum rice. Keywords: Lamongan, Light-Brown Waxy Sorghum, Polishing, Physical characteristics, Tannins

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Some physical properties of lentil seeds affected by harvest time

Cited by 2 publications

References 26 publications

Comprehensive Understanding of Roller Milling on the Physicochemical Properties of Red Lentil and Yellow Pea Flours

Comprehensive Understanding of Roller Milling on the Physicochemical Properties of Red Lentil and Yellow Pea Flours

Physical Characteristics of Local Light-Brown Waxy Sorghum with Varying Levels of Polishing

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