Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking
Yükleniyor...
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
BACKGROUND There are excellent opportunities for greater incorporation into our diets of pulses, which are rich in proteins and dietary fibers, if their functional properties are modified to fit a wide range of applications in the food industry. The objective of this research was to produce high protein and fiber extrudates from yellow pea and red lentil flours using conventional and N-2 gas injection assisted extrusion cooking methods. The effects of process variables on extrudate functional and thermal properties were also investigated. RESULTS The cold viscosity of extrudates produced by N-2 gas injection were higher than those produced by conventional extrusion, indicating that gas-assisted extrusion does affect the end-product pasting properties. At higher barrel temperatures (150-175 degrees C) extrudates did not exhibit any thermal transition in their thermograms, and thus their starches were completely gelatinized and proteins completely denatured during extrusion. In general, water solubility of extrudates produced by N-2 gas injection was significantly (P < 0.05) higher than those produced by conventional extrusion. Emulsion capacity and stability of yellow pea extrudates were in the range of 44-50% and 42-47%, respectively, and the counterpart values of red lentil extrudates were very similar (in the range of 43-47% and 43-46%, respectively). CONCLUSION Nitrogen gas injection assisted extrusion cooking can be used practically in development of pulse extrudates which contain high protein and dietary fiber. This novel and innovative technique is a reliable alternative method to the conventional CO2 gas injection assisted extrusion cooking methods in the snack food and food ingredient industries. (c) 2019 Society of Chemical Industry
Açıklama
Anahtar Kelimeler
yellow pea, red lentil, nitrogen gas injection, functional properties, thermal properties, RVA
Kaynak
Journal of The Science of Food and Agriculture
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
99
Sayı
15
