Effects of extrusion conditions and nitrogen injection on physical, mechanical, and microstructural properties of red lentil puffed snacks

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dc.authoridKoksel, Filiz/0000-0002-6277-4314
dc.contributor.authorLuo, Siwen
dc.contributor.authorChan, Elyssa
dc.contributor.authorMasatcioglu, Mustafa Tugrul
dc.contributor.authorErkinbaev, Chyngyz
dc.contributor.authorPaliwal, Jitendra
dc.contributor.authorKoksel, Filiz
dc.date.accessioned2024-09-18T20:19:58Z
dc.date.available2024-09-18T20:19:58Z
dc.date.issued2020
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractPurpose: 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.en_US
dc.description.sponsorshipUniversity of Manitobaen_US
dc.description.sponsorshipThe authors would like to acknowledge the University of Manitoba Start-up and GETSfunding, and thank Ingredion Inc. for supplying the red lentil flour.en_US
dc.identifier.doi10.1016/j.fbp.2020.02.002
dc.identifier.endpage153en_US
dc.identifier.issn0960-3085
dc.identifier.issn1744-3571
dc.identifier.scopus2-s2.0-85079356820en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage143en_US
dc.identifier.urihttps://doi.org/10.1016/j.fbp.2020.02.002
dc.identifier.urihttps://hdl.handle.net/20.500.12483/9986
dc.identifier.volume121en_US
dc.identifier.wosWOS:000555821400013en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood and Bioproducts Processingen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectExtrusionen_US
dc.subjectRed lentilen_US
dc.subjectNitrogen injectionen_US
dc.subjectMicrostructureen_US
dc.subjectTextureen_US
dc.subjectColouren_US
dc.titleEffects of extrusion conditions and nitrogen injection on physical, mechanical, and microstructural properties of red lentil puffed snacksen_US
dc.typeArticleen_US

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