Melting temperatures of extruded products with texturized proteins

Thymi, S; Krokida, MK; Pappa, A; Marinos-Kouris, D

dc.contributor.author	Thymi, S	en
dc.contributor.author	Krokida, MK	en
dc.contributor.author	Pappa, A	en
dc.contributor.author	Marinos-Kouris, D	en
dc.date.accessioned	2014-03-01T01:28:46Z
dc.date.available	2014-03-01T01:28:46Z
dc.date.issued	2008	en
dc.identifier.issn	1094-2912	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/18958
dc.subject	Bean	en
dc.subject	Chickpea	en
dc.subject	Differential scanning calorimetry	en
dc.subject	Kidneybean	en
dc.subject	Lentil	en
dc.subject	Melting Point	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Differential scanning calorimetry	en
dc.subject.other	Extrusion	en
dc.subject.other	Melting point	en
dc.subject.other	Phase transitions	en
dc.subject.other	Proteins	en
dc.subject.other	Bean	en
dc.subject.other	Chickpea	en
dc.subject.other	Extrusion temperature	en
dc.subject.other	Kidneybean	en
dc.subject.other	Lentil	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	Melting temperatures of extruded products with texturized proteins	en
heal.type	journalArticle	en
heal.identifier.primary	10.1080/10942910601118722	en
heal.identifier.secondary	http://dx.doi.org/10.1080/10942910601118722	en
heal.language	English	en
heal.publicationDate	2008	en
heal.abstract	Thermal properties of new extruded products with texturized properties were examined using Differential Scanning Calorimetry (DSC). Corn-texturized protein systems were extrusion-cooked in a twin-screw extruder with varying feed rate (0.7-1.9 g/s), screw speed (150-250 rpm), extrusion temperature (150 to 260 degrees C), and feed moisture content (13 to 19 g/100g wet basis). Four different texturized legume flours, namely bean, chickpea, kidneybean, and lentil were mixed with corn grits. A simple mathematical model was used to correlate the melting transition temperature with the extrusion conditions and moisture content. As expected, phase transition behaviour and thermal properties of the corn-water-legume system depend significantly on product temperature, feed moisture and corn/legume ratio and less on screw speed and feed rate.	en
heal.publisher	TAYLOR & FRANCIS INC	en
heal.journalName	International Journal of Food Properties	en
dc.identifier.doi	10.1080/10942910601118722	en
dc.identifier.isi	ISI:000253581800001	en
dc.identifier.volume	11	en
dc.identifier.issue	1	en
dc.identifier.spage	1	en
dc.identifier.epage	12	en