Lentil-based snacks: Structural and textural evaluation

Lazou, Andriana
Krokida, Magdalini
Zogzas, Nikolaos
Karathanos, Vaios

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Publication date

December 2011

DOI

10.1016/j.profoo.2011.09.236

Publisher

Published by Elsevier Ltd.

ISSN

2211-601X

Citation count (estimate)

Abstract

AbstractStructural and textural properties of corn-lentil extrudates were investigated as affected by process conditions, including extrusion temperature (170-230°C), feed rate (2.5-6.8kg/h) and feed moisture content (13-19% wb). Lentil was used in mixtures with corn flour at a ratio of 10 to 50% (lentil/corn). Process conditions and raw material composition affected significantly (p<0.001) structural and textural properties of extrudates. Apparent density increased with feed rate, moisture content and material ratio and decreased with temperature. Expansion ratio decreased with moisture content, material ratio and temperature and increased with feed rate. Modulus of elasticity increased with feed composition and decreased with extrusion co...