Functional properties of corn and corn-lentil extrudates

Lazou, A; Krokida, M

dc.contributor.author	Lazou, A	en
dc.contributor.author	Krokida, M	en
dc.date.accessioned	2014-03-01T01:33:30Z
dc.date.available	2014-03-01T01:33:30Z
dc.date.issued	2010	en
dc.identifier.issn	0963-9969	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/20458
dc.subject	Extrusion cooking	en
dc.subject	Lentil	en
dc.subject	Oil absorption	en
dc.subject	Water absorption	en
dc.subject	Water solubility	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Corn flour	en
dc.subject.other	Extrudates	en
dc.subject.other	Extrusion conditions	en
dc.subject.other	Extrusion temperatures	en
dc.subject.other	Feed-rates	en
dc.subject.other	Functional properties	en
dc.subject.other	Industrial use	en
dc.subject.other	Lentil	en
dc.subject.other	Moisture contents	en
dc.subject.other	Oil absorption	en
dc.subject.other	Water absorption index	en
dc.subject.other	Water solubilities	en
dc.subject.other	Water solubility index	en
dc.subject.other	Extrusion	en
dc.subject.other	Industrial applications	en
dc.subject.other	Moisture determination	en
dc.subject.other	Principal component analysis	en
dc.subject.other	Solubility	en
dc.subject.other	Ternary systems	en
dc.subject.other	Water content	en
dc.subject.other	Water absorption	en
dc.subject.other	Lens culinaris	en
dc.subject.other	Zea mays	en
dc.title	Functional properties of corn and corn-lentil extrudates	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.foodres.2009.09.017	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.foodres.2009.09.017	en
heal.language	English	en
heal.publicationDate	2010	en
heal.abstract	Functional properties of corn and corn-lentil extrudates were investigated as a result of extrusion conditions, including feed rate (2.5-6.8 kg/h), feed moisture (13-19% wet basis) and extrusion temperature (170-230 degrees C). Lentil was used in mixtures with corn flour at a ratio of 10-50% (legume/corn). The water absorption index of extrudates increased with extrusion temperature and feed moisture content and decreased with feed rate and lentil/corn ratio. The water Solubility index of extrudates increased with temperature, but decreased with feed moisture content and feed rate. The oil absorption index of extrudates increased with extrusion temperature and decreased with feed rate, feed moisture content and lentil/corn ratio. Generally, the use of lentil flour led to products with lower values for functional properties. Principal component analysis of functional properties discriminated samples with appropriate functionality based on industrial use. (C) 2009 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCIENCE BV	en
heal.journalName	Food Research International	en
dc.identifier.doi	10.1016/j.foodres.2009.09.017	en
dc.identifier.isi	ISI:000275158400027	en
dc.identifier.volume	43	en
dc.identifier.issue	2	en
dc.identifier.spage	609	en
dc.identifier.epage	616	en