Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks

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dc.authoridKoksel, Filiz/0000-0002-6277-4314
dc.authoridPaliwal, Jitendra/0000-0002-1665-3626
dc.authoridMASATCIOGLU, MUSTAFA TUGRUL/0000-0002-2583-8796
dc.contributor.authorSinaki, Nasibeh Y.
dc.contributor.authorMasatcioglu, Mustafa Tugrul
dc.contributor.authorPaliwal, Jitendra
dc.contributor.authorKoksel, Filiz
dc.date.accessioned2024-09-18T20:19:56Z
dc.date.available2024-09-18T20:19:56Z
dc.date.issued2022
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThis 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.en_US
dc.description.sponsorshipUniversity of Manitoba; Research Manitoba's New Investigator Operating grant; Pulse Cluster of the Canadian Agricultural Partnership's AgriScience Programen_US
dc.description.sponsorshipThis research was funded by the University of Manitoba's Start-up and University Collaborative Research Program grants, Research Manitoba's New Investigator Operating grant, and the Pulse Cluster of the Canadian Agricultural Partnership's AgriScience Program.en_US
dc.identifier.doi10.3390/foods11010038
dc.identifier.issn2304-8158
dc.identifier.issue1en_US
dc.identifier.pmid35010164en_US
dc.identifier.scopus2-s2.0-85121762164en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.3390/foods11010038
dc.identifier.urihttps://hdl.handle.net/20.500.12483/9967
dc.identifier.volume11en_US
dc.identifier.wosWOS:000743320800001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherMdpien_US
dc.relation.ispartofFoodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectexpanded cellular snacksen_US
dc.subjectextrusionen_US
dc.subjectpulses textureen_US
dc.subjectprotein denaturationen_US
dc.subjectstarch gelatinizationen_US
dc.titleDevelopment of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacksen_US
dc.typeArticleen_US

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