Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours

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dc.authoridKoksel, Filiz/0000-0002-6277-4314
dc.contributor.authorChan, Elyssa
dc.contributor.authorMasatcioglu, Tugrul M.
dc.contributor.authorKoksel, Filiz
dc.date.accessioned2024-09-18T21:05:24Z
dc.date.available2024-09-18T21:05:24Z
dc.date.issued2019
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractPulse flours are nutritionally dense ingredients that can increase protein and fiber contents of extruded foods to create healthier snacks. However, extruding with such ingredients can deteriorate desirable physical properties such as expansion. The use of physical blowing agents (e.g., gases) can counter this. In this study, N-2 and CO2 gases were used to investigate the impact of blowing agents on physical properties of red lentil and yellow pea extrudates. Microscopy imaging of extrudate cross-sections showed increased number of cells brought about by gas injection. Some textural parameters, such as crunchiness, were positively affected by gas use regardless of pulse type, whereas others, such as bowl life, were a function of both pulse and gas type. The greatest changes in overall extrudate color and lightness were observed for red lentil with N-2 gas injection. The use of physical blowing agents during food extrusion presents great potential in manipulating extrudate expansion, microstructure, texture, and color, with N-2 gas well suited for red lentil extrudates in dry form and CO2 gas well suited for yellow pea extrudates in wet form. Practical applicationsPhysical blowing agent-assisted extrusion is a novel technology for the food industry's ability to control aerated food structure and texture. As such, the concentration and solubility of blowing agents may be manipulated to enhance the physical properties of high protein- and high fiber-aerated foods, including ready-to-eat snacks, breakfast cereals, and gluten-free products. The use of physical blowing agent-assisted extrusion has tremendous potential for the development of nutritionally dense, plant-based aerated foods with consumer appeal. The results obtained are useful for the food industry because incorporation of such food products into our daily diets, through processing them using innovative technologies, not only adds value to plants (e.g., pulses and cereals) but also has potential health, economic, and ecological benefits for the society.en_US
dc.description.sponsorshipUniversity of Manitobaen_US
dc.description.sponsorshipUniversity of Manitobaen_US
dc.identifier.doi10.1111/jfpe.12989
dc.identifier.issn0145-8876
dc.identifier.issn1745-4530
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85059942920en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpe.12989
dc.identifier.urihttps://hdl.handle.net/20.500.12483/13550
dc.identifier.volume42en_US
dc.identifier.wosWOS:000465343100003en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Process Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCo2 Injectionen_US
dc.subjectMechanical-Propertiesen_US
dc.subjectExtrusion Conditionsen_US
dc.subjectWheaten_US
dc.subjectCornen_US
dc.subjectExpansionen_US
dc.subjectParametersen_US
dc.subjectProductsen_US
dc.subjectTextureen_US
dc.titleEffects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil floursen_US
dc.typeArticleen_US

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