Extrusion Cooking of Lentil Flour (Lens Culinaris-Red)-Corn Starch-Corn Oil Mixtures

被引：18

作者：

Dogan, H. ^{[2
]}

Gueven, A. ^{[3
]}

Hicsasmaz, Z. ^{[1
]}

机构：

[1] Trakya Univ, Fac Engn & Architecture, Dept Food Engn, TR-22100 Edirne, Turkey

[2] Kansas State Univ, Dept Grain Sci & Ind, Manhattan, KS 66506 USA

[3] Tunceli Univ, Dept Food Engn, Tunceli, Turkey

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2013年 / 16卷 / 02期

关键词：

Extrusion cooking; Snack food; Legume; Lentil; Macromolecular modification; Image analysis; PHASEOLUS-VULGARIS L; FUNCTIONAL-PROPERTIES; STRUCTURAL-PROPERTIES; PHYSICOCHEMICAL PROPERTIES; SENSORY CHARACTERISTICS; PROCESSING CONDITIONS; PHYSICAL-PROPERTIES; FEED COMPOSITION; CICER-ARIETINUM; PROTEIN;

D O I：

10.1080/10942912.2011.551866

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

An expanded food product was obtained from lentil flourcorn starchcorn oil mixtures by extrusion cooking. Effects of protein, lipid, and moisture contents of the feed mixture; cooking temperature and screw speed on starch gelatinization; protein insolubility; and lipid complexation were investigated. Effects of these functional properties on expansion ratio, cell size distribution, and cutting strength were assessed. Optimum feed composition was 67% lentil flour, 30% corn starch, and 3% corn oil (db). This mixture was processed at 15% moisture content and 178 degrees C temperature. Expansion ratio was 3.7 and degree of gelatinization was 0.70.

引用

页码：341 / 358

页数：18

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