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Published in:
2019 | OriginalPaper | Chapter
Evaluation of Processing Conditions for Lentil and Corn Blend Extrudate
Authors : Tadesse Fenta, Yogesh Kumar
Published in: Advances of Science and Technology
Publisher: Springer International Publishing
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Abstract
An expanded food product was obtained from lentil-corn flour mixture by extrusion cooking. The lentil flour addition was maintained at 10%, 30% and 50% mixed with cereal or (corn) flour which was maintained at 50%, 70% and 90%. Operating conditions were cooking temperature; blend ratio and moisture contents of the feed mixture. Physicochemical properties of the extruded product were investigated.
The proportions of lentil and corn were selected using a unique 17-run, three-factor, and three-level using response surface methodology. Response variables were physical properties (specific length, degree of expansion and bulk density) and functional properties (water absorption index, water solubility index and water hydration capacity) and then sensory quality of the product.
It was demonstrated that lentil has good potential for making extruded products rich in protein and fiber. The best model which gives a protein rich extruded product with desirable physical and functional attributes were 47.8% lentil flour, 52.2% corn flour (db) processed at 15.82% moisture content and 181.97 °C temperature. The product was fully expanded and well cooked with almost uniform in sizes and shapes at these optimum conditions. Hence, the processing factors must be at its optimal values to achieve high extrudate quality and consistence.