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Öğe Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks(Mdpi, 2022) Sinaki, Nasibeh Y.; Masatcioglu, Mustafa Tugrul; Paliwal, Jitendra; Koksel, FilizThis 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.Öğe Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours(Wiley, 2019) Chan, Elyssa; Masatcioglu, Tugrul M.; Koksel, FilizPulse flours are nutritionally dense ingredients that can increase protein and fiber contents of extruded foods to create healthier snacks. However, extruding with such ingredients can deteriorate desirable physical properties such as expansion. The use of physical blowing agents (e.g., gases) can counter this. In this study, N-2 and CO2 gases were used to investigate the impact of blowing agents on physical properties of red lentil and yellow pea extrudates. Microscopy imaging of extrudate cross-sections showed increased number of cells brought about by gas injection. Some textural parameters, such as crunchiness, were positively affected by gas use regardless of pulse type, whereas others, such as bowl life, were a function of both pulse and gas type. The greatest changes in overall extrudate color and lightness were observed for red lentil with N-2 gas injection. The use of physical blowing agents during food extrusion presents great potential in manipulating extrudate expansion, microstructure, texture, and color, with N-2 gas well suited for red lentil extrudates in dry form and CO2 gas well suited for yellow pea extrudates in wet form. Practical applicationsPhysical blowing agent-assisted extrusion is a novel technology for the food industry's ability to control aerated food structure and texture. As such, the concentration and solubility of blowing agents may be manipulated to enhance the physical properties of high protein- and high fiber-aerated foods, including ready-to-eat snacks, breakfast cereals, and gluten-free products. The use of physical blowing agent-assisted extrusion has tremendous potential for the development of nutritionally dense, plant-based aerated foods with consumer appeal. The results obtained are useful for the food industry because incorporation of such food products into our daily diets, through processing them using innovative technologies, not only adds value to plants (e.g., pulses and cereals) but also has potential health, economic, and ecological benefits for the society.Öğe Effects of extrusion conditions and nitrogen injection on physical, mechanical, and microstructural properties of red lentil puffed snacks(Elsevier, 2020) Luo, Siwen; Chan, Elyssa; Masatcioglu, Mustafa Tugrul; Erkinbaev, Chyngyz; Paliwal, Jitendra; Koksel, FilizPurpose: Red lentils are rich in proteins and fibres, and thus have great potential to be used as healthy ingredients in extruded snacks. However, at high protein and fibre concentrations, the level of expansion, microstructure uniformity and textural appeal are impaired. Using physical blowing agents during extrusion can overcome these quality issues. This study investigates the effects of moisture content (18%-22%), screw speed (150 rpm-200 rpm), and blowing agent (i.e., N-2) injection pressure (0-500 kPa) on physical, mechanical and microstructural properties of puffed red lentil snacks. Principle results: Compared to conventional extrusion, N-2 injection at 300 kPa decreased extrudate density from 0.25 to 0.41 kg/m(3) to 0.12 to 0.26 kg/m(3) (across all feed moistures and screw speeds studied), and substantially altered the extrudate's microstructure. Extrudates with N-2 injection had numerous small cells that were more evenly distributed. Moreover, an increase in feed moisture from 18% to 22% increased extrudate hardness and decreased crispiness. Major conclusions: N-2 injection during extrusion has a great potential in manipulating extrudate expansion, microstructure, texture, and colour of red lentil extrudates. Extrudates produced with 300 kPa N-2 injection pressure had the maximum expansion compared to other N-2 injection pressures studied. (C) 2020 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.Öğe Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking(Wiley, 2019) Masatcioglu, Mustafa Tugrul; Koksel, FilizBACKGROUND There are excellent opportunities for greater incorporation into our diets of pulses, which are rich in proteins and dietary fibers, if their functional properties are modified to fit a wide range of applications in the food industry. The objective of this research was to produce high protein and fiber extrudates from yellow pea and red lentil flours using conventional and N-2 gas injection assisted extrusion cooking methods. The effects of process variables on extrudate functional and thermal properties were also investigated. RESULTS The cold viscosity of extrudates produced by N-2 gas injection were higher than those produced by conventional extrusion, indicating that gas-assisted extrusion does affect the end-product pasting properties. At higher barrel temperatures (150-175 degrees C) extrudates did not exhibit any thermal transition in their thermograms, and thus their starches were completely gelatinized and proteins completely denatured during extrusion. In general, water solubility of extrudates produced by N-2 gas injection was significantly (P < 0.05) higher than those produced by conventional extrusion. Emulsion capacity and stability of yellow pea extrudates were in the range of 44-50% and 42-47%, respectively, and the counterpart values of red lentil extrudates were very similar (in the range of 43-47% and 43-46%, respectively). CONCLUSION Nitrogen gas injection assisted extrusion cooking can be used practically in development of pulse extrudates which contain high protein and dietary fiber. This novel and innovative technique is a reliable alternative method to the conventional CO2 gas injection assisted extrusion cooking methods in the snack food and food ingredient industries. (c) 2019 Society of Chemical IndustryÖğe Physical and functional properties of wheat flour extrudates produced by nitrogen injection assisted extrusion cooking(Academic Press Ltd- Elsevier Science Ltd, 2019) Li, Xiang; Masatcioglu, Mustafa Tugrul; Koksel, FilizExtrusion cooking is widely used to produce cereal-based puffed snacks and food ingredients with superior functionality. The effects of nitrogen injection with three pressure levels (0, 100 and 200 kPa) on physical and functional properties of wheat flour extrudates were investigated in this study. The performance of nitrogen gas as a physical blowing agent and the effect of nitrogen injection pressure as a new extrusion cooking parameter were also evaluated. Nitrogen injection significantly decreased extrudate density and increased extrudate's expansion index. Nitrogen assisted extrudates had less yellow, less red but brighter color, increased crunchiness, and cold viscosity. Extrudate's water solubility increased significantly at 200 kPa nitrogen injection pressure, but no effect on water binding capacity was observed. The use of nitrogen as a physical blowing agent substantially affected all physical properties studied. The manipulation of nitrogen injection pressure as a new extrusion parameter also showed noticeable effects on water solubility and pasting properties of extrudates. Nitrogen injection during extrusion can potentially be used to produce a wider range of aerated snack foods. The manipulation of nitrogen injection pressure could be a new approach to produce more functionalized food ingredients fit for different end-products.Öğe Physical properties of puffed yellow pea snacks produced by nitrogen gas assisted extrusion cooking(Elsevier Science Bv, 2018) Koksel, Filiz; Masatcioglu, M. TugrulExtrusion is an effective means of aerating foods, thereby converting dense, hard materials into lighter and more appealing forms. In this study, physical properties of yellow pea puffed snacks were manipulated using nitrogen assisted extrusion cooking. Extrudates were prepared at three feed moisture contents [low (0.14 g water/g feed material), medium (0.16 g water/g feed), high (0.18 g water/g feed)]. Nitrogen gas was injected into the extruder barrel (150 degrees C at the die) at five different pressures (100-500 kPa), making this study the first to employ nitrogen as a physical blowing agent during extrusion cooking. High correlations were found between extrudate expansion and hardness (r = -0.899), between bulk density and crunchiness (r = -0.874), and between nitrogen gas injection pressure and crispiness (r = 0.822). While extrudate expansion was feed moisture content and nitrogen pressure dependent; microstructure, texture and color were not substantially influenced by feed moisture content. These results show the potential of physical blowing agent assisted extrusion for improved extrudate physical, textural and microstructural properties.
