Sinaki Nasibeh Y, Masatcioglu Mustafa Tugrul, Paliwal Jitendra, Koksel Filiz
Food and Human Nutritional Sciences Department, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
Food Engineering Department, Tayfur Sokmen Campus, Hatay Mustafa Kemal University, Antakya 31034, Turkey.
Foods. 2021 Dec 24;11(1):38. doi: 10.3390/foods11010038.
This study aimed to evaluate how extrusion cooking conditions and microwave heating play a role in enhancing physical and thermal properties of third-generation expanded cellular snacks made from yellow pea (YP) and red lentil (RL) flours for the first time. Increasing temperature and moisture content during extrusion resulted in darker, crunchier and crispier products with higher expansion index (EI). Microwave heating after extrusion led to an increase in cell size and porosity of YP and RL products when qualitatively compared to extrusion alone. Additionally, extrusion followed by microwave heating resulted in extensive damage to starch granular structure and complete denaturation of proteins. Using microwave heating, as a fast and inexpensive process, following partial cooking with extrusion was demonstrated to greatly improve the physical and thermal properties of YP and RL snacks. Microwave heating following mild extrusion, instead of severe extrusion cooking alone, can potentially benefit the development of high quality nutritionally-dense expanded cellular snacks made from pulse flours.
本研究旨在首次评估挤压烹饪条件和微波加热如何在增强由黄豌豆（YP）和红扁豆（RL）粉制成的第三代膨化细胞型零食的物理和热性能方面发挥作用。挤压过程中温度和水分含量的增加会使产品颜色更深、更脆，且具有更高的膨胀指数（EI）。与单独挤压相比，挤压后进行微波加热在定性上会导致YP和RL产品的细胞大小和孔隙率增加。此外，挤压后再进行微波加热会导致淀粉颗粒结构受到广泛破坏以及蛋白质完全变性。研究表明，在挤压进行部分烹饪后使用微波加热这种快速且廉价的工艺，可极大地改善YP和RL零食的物理和热性能。轻度挤压后进行微波加热，而非单独进行剧烈的挤压烹饪，可能有利于开发由豆类面粉制成的高质量、营养丰富的膨化细胞型零食。
