Physical characteristics of corn extrudates supplemented with red lentil bran
Cihan Kesre, M. Tugrul Masatcioglu
Abstract
In this study, extruded snacks were produced from corn flour supplemented with red lentil bran (RLB), and effects of exit-die temperature (110, 130 or 150 °C), feed moisture content (19 or 21%), and bran levels (5 or 10%) on the physical and textural properties of extrudates were investigated. A 5% RLB addition level improved the radial expansion index (REI) values of extrudates produced at relatively low exit-die temperature (110 and 130 °C), compared to control samples. Among the bran supplemented samples, the highest REI (4.46) and the lowest extrudate density (ED) (164 kg m−3) results were obtained from 5% RLB blended corn extrudates produced at 150 °C exit-die temperature and 19% feed moisture content. High correlations were determined between extrudates REI and crunchiness (R2 = 0.871) between ED and hardness (R2 = 0.890) and between REI and ED (R2 = −0.857). Whereas REI, ED and colour values of extrudates significantly (p < 0.001) influenced by RLB addition to feeding recipe; hardness and crunchiness were not considerably affected. These results show RLB one of the pulse by-products can be used practically in the development of fibre-rich extruded snacks and utilised to provide products with added-value from lentil wastes.