Extrusion Cooking of Lentil Flour (Lens Culinaris–Red)–Corn Starch–Corn Oil Mixtures
2013
Dogan, H. | Gueven, A. | Hicsasmaz, Z.
An expanded food product was obtained from lentil flour–corn starch–corn 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°C temperature. Expansion ratio was 3.7 and degree of gelatinization was 0.70.
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