Effects of extrusion conditions and nitrogen injection on physical, mechanical, and microstructural properties of red lentil puffed snacks
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Dosyalar
Tarih
2020
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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.
Açıklama
Anahtar Kelimeler
Extrusion, Red lentil, Nitrogen injection, Microstructure, Texture, Colour
Kaynak
Food and Bioproducts Processing
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
121
