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A Novel cooked extruded lentils analog: physical and chemical properties

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Abstract

Developing an extruded lentil analog is our aim. Lentil analog with six formulations were produced using a pilot-scale single (SS) and twin screw (TS) extruders. Texture analysis of lentil analogs prepared for consumption revealed that the products formulated with 60:40 and 70:30 soy: wheat ratios exhibited a significantly higher hardness, adhesiveness and lower springiness as compared to all other treatments. Differential Scanning Calorimeter (DSC) results indicated that all starches in dry blend are completely 100 % gelatinized by extrusion for all treatments at 100 °C. The maximum peak of viscosity for TS was formed after 5.58 min. from the run at 89.9 °C for the best treatment. However, this lentil analog product can provide a high quality lentil which can be used as a substitute for regular lentils.

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Acknowledgments

Sincere thanks to the Jordanian-American Commission for Educational Exchange (The Binational Fulbright Commission) for their supporting this work to increase mutual understanding between the people of the United States and people of Jordan. The authors thank Eric Maichel, Operations Manager, KSU Extrusion Center, for conducting all extrusion runs. We also thank Kaleb Beyer (Wenger Mfg.).

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Authors and Affiliations

  1. Clinical Nutrition and Dietetics Dept, The Hashemite University, The Hashemite Kingdom of Jordan, Zarqa, 13133, Jordan

    Mahmoud Abu-Ghoush

  2. Department of Grain Science and Industry, Kansas State University, Manhattan, KS, 66506, USA

    Sajid Alavi

  3. Department of Food and Nutrition Sciences, King Faisal University, The Kingdom Of Saudi Arabia, P.O.Box 420, Al-Ahsa, 31982, Saudi Arabia

    Abdulaziz Al-Shathri

Authors
  1. Mahmoud Abu-Ghoush
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  2. Sajid Alavi
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  3. Abdulaziz Al-Shathri
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Correspondence to Mahmoud Abu-Ghoush.

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Abu-Ghoush, M., Alavi, S. & Al-Shathri, A. A Novel cooked extruded lentils analog: physical and chemical properties. J Food Sci Technol 52, 4216–4225 (2015). https://doi.org/10.1007/s13197-014-1479-3

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  • DOI: https://doi.org/10.1007/s13197-014-1479-3

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