Vol. 10, Issue 10 (2021)

Author(s):
Shashikumar VN, R Jagan Mohan, V Chandrasekar and V Eyarkai Nambi

Abstract:
Lentils are underutilized in food processing due to their antinutritional values, despite having a high nutritional profile. This study aimed to analyze the influence of temperature on the quality parameters of lentil extrudates. Three different temperatures were used for extrusion processing of lentil flour such as 130 ⁰C, 145 ⁰C and 160 ⁰C. The specific mechanical energy was decreasing with the increase in the temperature from 130 ⁰C to 160 ⁰C. Expansion and rehydration ratios, bulk density and texture properties of extrudates have a positive effect on increasing temperature. The color change values were negative effect and water absorption index of extrudate after 145 ⁰C has a negative effect. However, lentil flour extruded at 160 ⁰C has good quality characteristics. These extrudates are textusrized, so can be used in meat analogue and snack food preparations.