Pasta from yellow lentils: How process affects starch features and pasta quality.
Food Chem
; 364: 130387, 2021 Dec 01.
Article
em En
| MEDLINE
| ID: mdl-34233245
ABSTRACT
The effects of conventional extrusion (CV) and extrusion-cooking (EC) were investigated on 100% yellow lentils (YL). Both the extrusion processes led to pasta with good cooking quality (cooking loss 7.0-7.1 g/100 g, firmness 530-608 N), even in overcooking (cooking loss 7.7-7.9 g/100 g, firmness 418-513 N). Contrary to what is known for gluten-free cereals, CV is effective in producing pasta from native YL with no need for a pre-gelatinization step. However, pasta from EC showed a higher compression energy (2898 versus 2448 N*mm). In this sample, starch presented a higher degree of gelatinization (75.5 versus 57.6 g/100 g) and lower enthalpy (0.97 versus 1.07 J/g). At the same time, EC promoted a more compact structure that required higher temperature for melting (66.49 versus 63.16 °C) and showing pasting properties (79.1 versus 74.7 °C). Thus, by selecting suitable extrusion conditions it is possible to improve the cooking behavior of 100% pulse pasta.
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Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Amido
/
Lens (Planta)
Idioma:
En
Ano de publicação:
2021
Tipo de documento:
Article