Sensory properties and acceptability of corn and lentil extruded puffs

Lazou, A; Krokida, M; Tzia, C

dc.contributor.author	Lazou, A	en
dc.contributor.author	Krokida, M	en
dc.contributor.author	Tzia, C	en
dc.date.accessioned	2014-03-01T01:34:35Z
dc.date.available	2014-03-01T01:34:35Z
dc.date.issued	2010	en
dc.identifier.issn	0887-8250	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/20759
dc.subject.classification	Food Science & Technology	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	Moisture contents	en
dc.subject.other	Overall acceptability	en
dc.subject.other	Process condition	en
dc.subject.other	Sensory attributes	en
dc.subject.other	Sensory characteristics	en
dc.subject.other	Sensory properties	en
dc.subject.other	Textural characteristic	en
dc.subject.other	Moisture	en
dc.subject.other	Moisture determination	en
dc.subject.other	Extrusion	en
dc.subject.other	Lens culinaris	en
dc.subject.other	Zea mays	en
dc.title	Sensory properties and acceptability of corn and lentil extruded puffs	en
heal.type	journalArticle	en
heal.identifier.primary	10.1111/j.1745-459X.2010.00308.x	en
heal.identifier.secondary	http://dx.doi.org/10.1111/j.1745-459X.2010.00308.x	en
heal.language	English	en
heal.publicationDate	2010	en
heal.abstract	Sensory characteristics of corn and corn-lentil extrudates were investigated as affected by extrusion conditions and legume-to-corn ratio. Appearance attributes of products were decreased with extrusion temperature and feed moisture content, but improved with feed rate. Color of extrudates was mostly affected by the lentil-to-corn ratio so that its increase led to darker products. Extrusion temperature improved crispness and melting of extrudates. Feed moisture content decreased crunchiness and crispness of the extrudates and increased hardness. Overall acceptability of extrudates generally decreased with the addition of lentil flour (except for 30% material ratio) and the increase in feed moisture content and temperature. The correlation of sensory properties showed that textural characteristics can be related with appearance and flavor attributes. Manipulation of the process conditions during extrusion can lead to preparation of products with desired sensory attributes. PRACTICAL APPLICATIONS Sensory characteristics of corn and corn-lentil extrudates developed in this study could be used by the snack industry to understand the similarities and differences of extruded snacks produced at different extrusion conditions and feed compositions and to select the appropriate ranges of processing conditions to meet consumers' expectations. This study suggests that acceptable snacks can be produced even at high legume contents if the process conditions are selected properly.	en
heal.publisher	WILEY-BLACKWELL PUBLISHING, INC	en
heal.journalName	Journal of Sensory Studies	en
dc.identifier.doi	10.1111/j.1745-459X.2010.00308.x	en
dc.identifier.isi	ISI:000284963100004	en
dc.identifier.volume	25	en
dc.identifier.issue	6	en
dc.identifier.spage	838	en
dc.identifier.epage	860	en