Thermal characterisation of corn-lentil extruded snacks

Lazou, A; Krokida, M

dc.contributor.author	Lazou, A	en
dc.contributor.author	Krokida, M	en
dc.date.accessioned	2014-03-01T01:37:28Z
dc.date.available	2014-03-01T01:37:28Z
dc.date.issued	2011	en
dc.identifier.issn	0308-8146	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/21508
dc.subject	Amylose-lipid complex	en
dc.subject	DSC	en
dc.subject	Extrusion cooking	en
dc.subject	Glass transition	en
dc.subject	Plasticisation	en
dc.subject	Sorption isotherms	en
dc.subject.classification	Chemistry, Applied	en
dc.subject.classification	Food Science & Technology	en
dc.subject.classification	Nutrition & Dietetics	en
dc.subject.other	Amylose-lipid complex	en
dc.subject.other	Corn flour	en
dc.subject.other	DSC	en
dc.subject.other	Endothermic peaks	en
dc.subject.other	Experimental data	en
dc.subject.other	Extrudates	en
dc.subject.other	Extruded snacks	en
dc.subject.other	Extrusion process	en
dc.subject.other	Extrusion temperatures	en
dc.subject.other	Feed-rates	en
dc.subject.other	GAB model	en
dc.subject.other	Glass transition temperature	en
dc.subject.other	Gordon-Taylor equation	en
dc.subject.other	Moisture contents	en
dc.subject.other	Plasticisation	en
dc.subject.other	Plasticisers	en
dc.subject.other	Room temperature	en
dc.subject.other	Sorption isotherms	en
dc.subject.other	Specific mechanical energy	en
dc.subject.other	Thermal characterisation	en
dc.subject.other	Water Act	en
dc.subject.other	Adsorption isotherms	en
dc.subject.other	Extrusion	en
dc.subject.other	Glass	en
dc.subject.other	Moisture	en
dc.subject.other	Moisture determination	en
dc.subject.other	Plasticizers	en
dc.subject.other	Sorption	en
dc.subject.other	Temperature	en
dc.subject.other	Glass transition	en
dc.subject.other	amylose	en
dc.subject.other	plasticizer	en
dc.subject.other	water	en
dc.subject.other	article	en
dc.subject.other	cooking	en
dc.subject.other	corn	en
dc.subject.other	differential scanning calorimetry	en
dc.subject.other	fast food	en
dc.subject.other	food extrusion	en
dc.subject.other	glass transition temperature	en
dc.subject.other	isotherm	en
dc.subject.other	lentil	en
dc.subject.other	melting point	en
dc.subject.other	moisture	en
dc.subject.other	phase transition	en
dc.subject.other	room temperature	en
dc.subject.other	thermal analysis	en
dc.subject.other	Lens culinaris	en
dc.subject.other	Zea mays	en
dc.title	Thermal characterisation of corn-lentil extruded snacks	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.foodchem.2011.02.029	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.foodchem.2011.02.029	en
heal.language	English	en
heal.publicationDate	2011	en
heal.abstract	The phase transitions of extruded corn-lentil snacks were investigated using different extrusion process conditions, which were feed rate (2.52-6.84 kg/h), extrusion temperature (170-230 degrees C) and feed moisture content (13-19% wb). Lentil flour-corn flour mixtures were used at ratios ranging from 10-50%. Extrusion temperature, feed rate and feed moisture content decreased the specific mechanical energy during extrusion cooking. The sorption isotherm at room temperature of corn-lentil snacks was described successfully by the GAB model. The glass transition temperature of extrudates (midpoint of the specific heat shift) increased with feed rate, extrusion temperature, and lentil to corn ratio. Water acts as a plasticiser on extrudates, depressing their glass transition temperature. The Gordon-Taylor equation was used for the plasticisation description and had a good fit with the experimental data. Generally, as the moisture content decreased, the sharpness of glass transition also decreased. The formation of amylose-lipid complexes was confirmed by the presence of an endothermic peak. (C) 2011 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Food Chemistry	en
dc.identifier.doi	10.1016/j.foodchem.2011.02.029	en
dc.identifier.isi	ISI:000289830000029	en
dc.identifier.volume	127	en
dc.identifier.issue	4	en
dc.identifier.spage	1625	en
dc.identifier.epage	1633	en