Structural and textural characterization of corn-lentil extruded snacks

Lazou, A; Krokida, M

dc.contributor.author	Lazou, A	en
dc.contributor.author	Krokida, M	en
dc.date.accessioned	2014-03-01T01:34:41Z
dc.date.available	2014-03-01T01:34:41Z
dc.date.issued	2010	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/20800
dc.subject	Extrusion cooking	en
dc.subject	Lentil flour	en
dc.subject	Quality	en
dc.subject	Sensory evaluation	en
dc.subject	Structure	en
dc.subject	Texture	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Apparent density	en
dc.subject.other	Corn flour	en
dc.subject.other	Expansion ratio	en
dc.subject.other	Extruded snacks	en
dc.subject.other	Extrusion conditions	en
dc.subject.other	Extrusion temperatures	en
dc.subject.other	Feed compositions	en
dc.subject.other	Feed-rates	en
dc.subject.other	Flour quality	en
dc.subject.other	Macrostructures	en
dc.subject.other	Modulus of elasticity	en
dc.subject.other	Moisture contents	en
dc.subject.other	Power model	en
dc.subject.other	Process condition	en
dc.subject.other	Quality	en
dc.subject.other	Quality characteristic	en
dc.subject.other	Sensory evaluation	en
dc.subject.other	Textural characteristic	en
dc.subject.other	Textural characterization	en
dc.subject.other	Textural properties	en
dc.subject.other	Extrusion	en
dc.subject.other	Moisture	en
dc.subject.other	Moisture determination	en
dc.subject.other	Textures	en
dc.subject.other	Quality control	en
dc.subject.other	Lens culinaris	en
dc.subject.other	Zea mays	en
dc.title	Structural and textural characterization of corn-lentil extruded snacks	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.jfoodeng.2010.04.024	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.jfoodeng.2010.04.024	en
heal.language	English	en
heal.publicationDate	2010	en
heal.abstract	Structural and textural properties of extruded corn and corn-lentil mixtures were investigated as a result of process conditions, including extrusion temperature (170-230 degrees C), feed rate (2.52-6.84 kg/h) and feed moisture content (13-19% wb). Lentil was used in mixtures with corn flour at a ratio of 10-50% (legume/corn). Apparent density increased with feed rate, moisture content and material ratio and decreased with temperature, while expansion ratio showed an opposite behavior. Modulus of elasticity increased with feed composition and decreased with extrusion conditions. Number of peaks during compression decreased with extrusion temperature and feed composition. Similar behavior was also found for sensory evaluated structural and textural characteristics. The examination of macrostructure confirmed the effects of extrusion conditions and feed composition on structural and textural properties. The properties correlation revealed critical relationships among instrumental and sensorial characteristics. Hence, simple power model equations were developed, which enable their prediction and consequently the design of extruded snacks with acceptable quality characteristics. (C) 2010 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.doi	10.1016/j.jfoodeng.2010.04.024	en
dc.identifier.isi	ISI:000280119500003	en
dc.identifier.volume	100	en
dc.identifier.issue	3	en
dc.identifier.spage	392	en
dc.identifier.epage	408	en