title: A Novel cooked extruded lentils analog: physical and chemical properties.
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.
authors.affiliation: Clinical Nutrition and Dietetics Dept, The Hashemite University, The Hashemite Kingdom of Jordan, Zarqa, 13133 Jordan.
authors.forename: Mahmoud
authors.initials: M
authors.lastname: Abu-Ghoush
authors.affiliation: Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506 USA.
authors.forename: Sajid
authors.initials: S
authors.lastname: Alavi
authors.affiliation: Department of Food and Nutrition Sciences, King Faisal University, The Kingdom Of Saudi Arabia, P.O.Box 420, Al-Ahsa, 31982 Saudi Arabia.
authors.forename: Abdulaziz
authors.initials: A
authors.lastname: Al-Shathri
keywords: Extrusion; Lentil Analog; Soy; Texture; Wheat