Effect of extrusion cooking on the functional properties and starch components of lentil/banana blends: Response surface analysis

R. G. Hernández-Nava; L. A. Bello-Pérez; E. San Martín-Martínez; H. Hernández-Sánchez; R. Mora-Escobedo

Effect of extrusion cooking on the functional properties and starch components of lentil/banana blends: Response surface analysis

Translated title of the contribution: Effect of extrusion cooking on the functional properties and starch components of lentil/banana blends: Response surface analysis

R. G. Hernández-Nava, L. A. Bello-Pérez, E. San Martín-Martínez, H. Hernández-Sánchez, R. Mora-Escobedo

Research output: Contribution to journal › Article › peer-review

29 Scopus citations

Abstract

Banana and lentil flour blends were processed in a single screw extruder modifying the flour properties of the blend (20.5-79.5%), at selected range of die temperature (145-175 oC) and the feeding moisture content (20-24%).Functional characteristics evaluated in the extrudates were water absorption index (WAI), water solubility index (WSI), bulk density (BD), paste viscosity properties, microstructure and resistant starch content. The concentration of lentil/banana blends and temperature were the most important variables affecting dependent variables WAI, WSI, BD and viscosity properties. The results of this study indicated that extrusion cooking induced desirable functional characteristics to lentil/banana blends by increasing their resistant starch content.

Translated title of the contribution	Effect of extrusion cooking on the functional properties and starch components of lentil/banana blends: Response surface analysis
Original language	English
Pages (from-to)	409-419
Number of pages	11
Journal	Revista Mexicana de Ingeniera Quimica
Volume	10
Issue number	3
State	Published - Dec 2011

Keywords

Banana flour
Extrusion
Functional properties
Lentil flour

Cite this

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title = "Effect of extrusion cooking on the functional properties and starch components of lentil/banana blends: Response surface analysis",

abstract = "Banana and lentil flour blends were processed in a single screw extruder modifying the flour properties of the blend (20.5-79.5%), at selected range of die temperature (145-175 oC) and the feeding moisture content (20-24%).Functional characteristics evaluated in the extrudates were water absorption index (WAI), water solubility index (WSI), bulk density (BD), paste viscosity properties, microstructure and resistant starch content. The concentration of lentil/banana blends and temperature were the most important variables affecting dependent variables WAI, WSI, BD and viscosity properties. The results of this study indicated that extrusion cooking induced desirable functional characteristics to lentil/banana blends by increasing their resistant starch content.",

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T1 - Effect of extrusion cooking on the functional properties and starch components of lentil/banana blends

T2 - Response surface analysis

AU - Hernández-Nava, R. G.

AU - Bello-Pérez, L. A.

AU - Martín-Martínez, E. San

AU - Hernández-Sánchez, H.

AU - Mora-Escobedo, R.

PY - 2011/12

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N2 - Banana and lentil flour blends were processed in a single screw extruder modifying the flour properties of the blend (20.5-79.5%), at selected range of die temperature (145-175 oC) and the feeding moisture content (20-24%).Functional characteristics evaluated in the extrudates were water absorption index (WAI), water solubility index (WSI), bulk density (BD), paste viscosity properties, microstructure and resistant starch content. The concentration of lentil/banana blends and temperature were the most important variables affecting dependent variables WAI, WSI, BD and viscosity properties. The results of this study indicated that extrusion cooking induced desirable functional characteristics to lentil/banana blends by increasing their resistant starch content.

AB - Banana and lentil flour blends were processed in a single screw extruder modifying the flour properties of the blend (20.5-79.5%), at selected range of die temperature (145-175 oC) and the feeding moisture content (20-24%).Functional characteristics evaluated in the extrudates were water absorption index (WAI), water solubility index (WSI), bulk density (BD), paste viscosity properties, microstructure and resistant starch content. The concentration of lentil/banana blends and temperature were the most important variables affecting dependent variables WAI, WSI, BD and viscosity properties. The results of this study indicated that extrusion cooking induced desirable functional characteristics to lentil/banana blends by increasing their resistant starch content.

KW - Banana flour

KW - Extrusion

KW - Functional properties

KW - Lentil flour

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M3 - Artículo

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JO - Revista Mexicana de Ingeniera Quimica

JF - Revista Mexicana de Ingeniera Quimica

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Effect of extrusion cooking on the functional properties and starch components of lentil/banana blends: Response surface analysis

Abstract

Keywords

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