Physical characteristics of corn extrudates supplemented with red lentil bran

Kesre C., MASATCIOĞLU M. T.

LWT, cilt.153, 2022 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 153
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.lwt.2021.112530
  • Dergi Adı: LWT
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Anahtar Kelimeler: Corn flour, Extrusion cooking, Physical properties, Red lentil bran, Textural characteristics
  • Hatay Mustafa Kemal Üniversitesi Adresli: Evet

Özet

In 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 °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 °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 °C exit-die temperature and 19% feed moisture content. High correlations were determined between extrudates REI and crunchiness (R2 = 0.871) between ED and hardness (R2 = 0.890) and between REI and ED (R2 = −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.