Yazar "Paliwal, Jitendra" seçeneğine göre listele

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    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, Filiz
    This 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.
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    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, Filiz
    Purpose: 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.