Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking

Basit Öğe Kaydı
dc.authoridKoksel, Filiz/0000-0002-6277-4314
dc.contributor.authorMasatcioglu, Mustafa Tugrul
dc.contributor.authorKoksel, Filiz
dc.date.accessioned2024-09-18T21:01:36Z
dc.date.available2024-09-18T21:01:36Z
dc.date.issued2019
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractBACKGROUND 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 Industryen_US
dc.description.sponsorshipURGP (University Research Grants Program) Funds; University of Manitobaen_US
dc.description.sponsorshipThe authors would like to acknowledge the University of Manitoba Start-up and URGP (University Research Grants Program) Funds for financial support, Ingredion Inc. for supplying the yellow pea and red lentil flours, and to thank Ms. Mengyuan Zhang and Ms. Katrina M. Leong for their technical assistance.en_US
dc.identifier.doi10.1002/jsfa.9964
dc.identifier.endpage6805en_US
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue15en_US
dc.identifier.pmid31368528en_US
dc.identifier.scopus2-s2.0-85069976059en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage6796en_US
dc.identifier.urihttps://doi.org/10.1002/jsfa.9964
dc.identifier.urihttps://hdl.handle.net/20.500.12483/12873
dc.identifier.volume99en_US
dc.identifier.wosWOS:000486929700001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of The Science of Food and Agricultureen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectyellow peaen_US
dc.subjectred lentilen_US
dc.subjectnitrogen gas injectionen_US
dc.subjectfunctional propertiesen_US
dc.subjectthermal propertiesen_US
dc.subjectRVAen_US
dc.titleFunctional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cookingen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
[ N/A ]
İsim:
Tam Metin / Full Text
Boyut:
540.57 KB
Biçim:
Adobe Portable Document Format
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu