Physical properties of puffed yellow pea snacks produced by nitrogen gas assisted extrusion cooking

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dc.authoridKoksel, Filiz/0000-0002-6277-4314
dc.contributor.authorKoksel, Filiz
dc.contributor.authorMasatcioglu, M. Tugrul
dc.date.accessioned2024-09-18T20:19:58Z
dc.date.available2024-09-18T20:19:58Z
dc.date.issued2018
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractExtrusion 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.en_US
dc.description.sponsorshipUniversity of Manitobaen_US
dc.description.sponsorshipThe authors would like to acknowledge the University of Manitoba for financial support, Ingredion Inc. for supplying the yellow pea flour, and to thank Ms. Mengyuan Zhang, Ms. Katrina M. Leong and Ms. Elyssa Chen for their technical assistance.en_US
dc.identifier.doi10.1016/j.lwt.2018.04.011
dc.identifier.endpage598en_US
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85045250198en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage592en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2018.04.011
dc.identifier.urihttps://hdl.handle.net/20.500.12483/9983
dc.identifier.volume93en_US
dc.identifier.wosWOS:000432640600082en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofLwt-Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectExtrusion cookingen_US
dc.subjectPhysical blowing agenten_US
dc.subjectColoren_US
dc.subjectTextureen_US
dc.subjectMicrostructureen_US
dc.titlePhysical properties of puffed yellow pea snacks produced by nitrogen gas assisted extrusion cookingen_US
dc.typeArticleen_US

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