Kesre, CihanMasatcioglu, M. Tugrul2024-09-182024-09-1820220023-64381096-1127https://doi.org/10.1016/j.lwt.2021.112530https://hdl.handle.net/20.500.12483/9984In this study, extruded snacks were produced from corn flour supplemented with red lentil bran (RLB), and effects of exit-die temperature (110, 130 or 150 degrees C), feed moisture content (19 or 21%), and bran levels (5 or 10%) on the physical and textural properties of extrudates were investigated. A 5% RLB addition level improved the radial expansion index (REI) values of extrudates produced at relatively low exit-die temperature (110 and 130 degrees C), compared to control samples. Among the bran supplemented samples, the highest REI (4.46) and the lowest extrudate density (ED) (164 kg m(-3)) results were obtained from 5% RLB blended corn extrudates produced at 150 degrees C exit-die temperature and 19% feed moisture content. High correlations were determined between extrudates REI and crunchiness (R-2 = 0.871) between ED and hardness (R-2 = 0.890) and between REI and ED (R-2 = -0.857). Whereas REI, ED and colour values of extrudates significantly (p < 0.001) influenced by RLB addition to feeding recipe; hardness and crunchiness were not considerably affected. These results show RLB one of the pulse by-products can be used practically in the development of fibre-rich extruded snacks and utilised to provide products with added-value from lentil wastes.eninfo:eu-repo/semantics/openAccessExtrusion cookingRed lentil branCorn flourPhysical propertiesTextural characteristicsArticle15310.1016/j.lwt.2021.1125302-s2.0-85115892324Q1WOS:000704368400009Q1