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oai:munzur-rdlopen.rawdatalibrary.net:munzur/40172026-10-28T15:47:41Zopenairecom_munzur_1col_munzur_2com_munzur_8col_munzur_154

Extrusion Cooking of Lentil Flour (Lens Culinaris-Red)-Corn Starch-Corn Oil MixturesDogan, H.Gueven, A.Hicsasmaz, Z.Extrusion cookingSnack foodLegumeLentilMacromolecular modificationImage analysisAn expanded food product was obtained from lentil flourcorn starchcorn oil mixtures by extrusion cooking. Effects of protein, lipid, and moisture contents of the feed mixture; cooking temperature and screw speed on starch gelatinization; protein insolubility; and lipid complexation were investigated. Effects of these functional properties on expansion ratio, cell size distribution, and cutting strength were assessed. Optimum feed composition was 67% lentil flour, 30% corn starch, and 3% corn oil (db). This mixture was processed at 15% moisture content and 178 degrees C temperature. Expansion ratio was 3.7 and degree of gelatinization was 0.70.TAYLOR & FRANCIS INC2013-01Articlehttps://rdlopen.rawdatalibrary.net/r/munzur/4017https://doi.org/10.1080/10942912.2011.5518661094-2912enINTERNATIONAL JOURNAL OF FOOD PROPERTIESinfo:eu-repo/semantics/closedAccessinfo:eu-repo/semantics/articlehttps://munzur-rdlopen.rawdatalibrary.net/tr/items/munzur/4017