Structural properties of corn-legume based extrudates as a function of processing conditions and raw material characteristics

Lazou, AE; Michailidis, PA; Thymi, S; Krokida, MK; Bisharat, GI

dc.contributor.author	Lazou, AE	en
dc.contributor.author	Michailidis, PA	en
dc.contributor.author	Thymi, S	en
dc.contributor.author	Krokida, MK	en
dc.contributor.author	Bisharat, GI	en
dc.date.accessioned	2014-03-01T01:27:19Z
dc.date.available	2014-03-01T01:27:19Z
dc.date.issued	2007	en
dc.identifier.issn	1094-2912	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/18394
dc.subject	Chickpea	en
dc.subject	Expansion ratio	en
dc.subject	Extrusion cooking	en
dc.subject	Lentil	en
dc.subject	Mexican bean	en
dc.subject	Porosity	en
dc.subject	White bean	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Moisture	en
dc.subject.other	Porosity	en
dc.subject.other	Proteins	en
dc.subject.other	Raw materials	en
dc.subject.other	Structural properties	en
dc.subject.other	Thermal effects	en
dc.subject.other	Chickpea	en
dc.subject.other	Expansion ratio	en
dc.subject.other	Extrusion cooking	en
dc.subject.other	Mexican bean	en
dc.subject.other	White bean	en
dc.subject.other	Food products	en
dc.subject.other	Cicer arietinum	en
dc.subject.other	Lens culinaris	en
dc.subject.other	Zea mays	en
dc.title	Structural properties of corn-legume based extrudates as a function of processing conditions and raw material characteristics	en
heal.type	journalArticle	en
heal.identifier.primary	10.1080/10942910601154305	en
heal.identifier.secondary	http://dx.doi.org/10.1080/10942910601154305	en
heal.language	English	en
heal.publicationDate	2007	en
heal.abstract	The effect of extrusion conditions, including feed rate (2.52-6.84 kg/h), feed moisture content (13-19% wet basis), screw speed (150-250 rpm), and extrusion temperature (150-230 degrees C) on structural properties of corn-legume based extrudates was studied. Four different types of legumes, chickpea, mexican bean, white bean, and lentil were used to form mixtures with corn flour in a ratio ranging from 10 to 90% (corn/legume). A simple power model was used to correlate porosity with extrusion conditions and material characteristics. The influence of feed rate in the extrudates porosity is incorporated into mean residence time. Porosity of extrudates was found to increase with temperature and residence time and to decrease with feed moisture content and corn to legume ratio. Screw speed did not affect extrudates properties. Expansion ratio showed a similar behavior with porosity. The addition of legumes (protein source) led to more dense products. Comparatively, the usage of white bean in mixtures for the production of snacks, led to a product with higher porosity than those with other legumes.	en
heal.publisher	TAYLOR & FRANCIS INC	en
heal.journalName	International Journal of Food Properties	en
dc.identifier.doi	10.1080/10942910601154305	en
dc.identifier.isi	ISI:000251080700004	en
dc.identifier.volume	10	en
dc.identifier.issue	4	en
dc.identifier.spage	721	en
dc.identifier.epage	738	en