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

Título traducido de la contribución: Efecto de la extrusión en las propiedades funcionales Y componentes del almidón de mezclas lenteja/plátano: Análisis de superficie de respuesta

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

Producción científica: Contribución a una revista › Artículo › revisión exhaustiva

29 Citas (Scopus)

Resumen

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.

Título traducido de la contribución	Efecto de la extrusión en las propiedades funcionales Y componentes del almidón de mezclas lenteja/plátano: Análisis de superficie de respuesta
Idioma original	Inglés
Páginas (desde-hasta)	409-419
Número de páginas	11
Publicación	Revista Mexicana de Ingeniera Quimica
Volumen	10
N.º	3
Estado	Publicada - dic. 2011

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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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author = "Hern{\'a}ndez-Nava, {R. G.} and Bello-P{\'e}rez, {L. A.} and Mart{\'i}n-Mart{\'i}nez, {E. San} and H. Hern{\'a}ndez-S{\'a}nchez and R. Mora-Escobedo",

year = "2011",

month = dec,

language = "Ingl{\'e}s",

volume = "10",

pages = "409--419",

journal = "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. / Hernández-Nava, R. G.; Bello-Pérez, L. A.; Martín-Martínez, E. San et al.
En: Revista Mexicana de Ingeniera Quimica, Vol. 10, N.º 3, 12.2011, p. 409-419.

Producción científica: Contribución a una revista › Artículo › revisión exhaustiva

TY - JOUR

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

Y1 - 2011/12

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

SN - 1665-2738

VL - 10

SP - 409

EP - 419

JO - Revista Mexicana de Ingeniera Quimica

JF - Revista Mexicana de Ingeniera Quimica

IS - 3

ER -

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

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