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A Novel cooked extruded lentils analog: physical and chemical properties
- Abu-Ghoush, Mahmoud, Alavi, Sajid, Al-Shathri, Abdulaziz
- Journal of food science and technology 2015 v.52 no.7 pp. 4216-4225
- adhesion, calorimeters, extruders, extrusion, hardness, lentils, physicochemical properties, starch, texture, viscosity, wheat
- Developing an extruded lentil analog is our aim. Lentil analog with six formulations were produced using a pilot-scale single (SS) and twin screw (TS) extruders. Texture analysis of lentil analogs prepared for consumption revealed that the products formulated with 60:40 and 70:30 soy: wheat ratios exhibited a significantly higher hardness, adhesiveness and lower springiness as compared to all other treatments. Differential Scanning Calorimeter (DSC) results indicated that all starches in dry blend are completely 100 % gelatinized by extrusion for all treatments at 100 °C. The maximum peak of viscosity for TS was formed after 5.58 min. from the run at 89.9 °C for the best treatment. However, this lentil analog product can provide a high quality lentil which can be used as a substitute for regular lentils.