Rheological analysis of dough prepared with lentil flour at different moistures for production of extruded products

Production of oven-baked wheat chips enriched with red lentil: an optimization study by response surface methodology

Chips are the most common snacks in human diet and generally are produced by frying. However, due to their high carbohydrate, fat and salt content, they are considered as unhealthy snacks. In this study, it is aimed to develop red lentil enriched chips for use as a healthy and nutritious snack food. Due to the health concerns about high fat content of the fried chips, the samples were oven-baked instead of frying. Response surface methodology was used to investigate the effect of process parameters (red lentil flour ratio, baking temperature and time) on physicochemical, textural, nutritional, and bioactive properties of the chips. The samples were also evaluated in terms of taste, odor, crispness, and general acceptance by the panelists. The highest antioxidant capacity, total phenolic content and hydroxymethyl furfural content was achived with the sample supplememented with 50% red lentil flour and baked at the highest temperature and time used in the study (190 °C, 9 min). Red lentil flour supplementation increased protein and resistant starch content of the chips. The highest resistant starch content of the samples and lowest in vitro glycemic index value were achieved with the sample prepared with 50% red lentil flour supplementation. These results of this study proved that red lentil is a good source to be used for enrichment of oven-baked wheat chips as a novel snack food with high nutritional values and low in vitro glycemic index.

SUPPLEMENTARY INFORMATION

The online version contains supplementary material available at 10.1007/s13197-021-05237-8.

Antioxidant activity and polyphenolic compound stability of lentil-orange peel powder blend in an extrusion process

Lentil contains substantial amount of protein, carbohydrate, fibre and other nutrients and orange peels powder rich in carbohydrate and fiber content The present study was aimed to investigate the effects of extrusion processing parameter on the level of total phenolic content (TPC), total flavonoid content (TFC), total tannin content and antioxidant activity of lentil-orange peel powder blend, also to investigate the possibility of blend as a candidate for production of protein rich extruded product by using response surface methodology. It was observed that, the physicochemical properties and sensory characteristics of lentil-orange peel based extrudate were highly dependent on process variables. The blend of lentil and orange peel powder has a huge potential for extrusion to produce ready-to-eat extruded with good acceptance. The overall best quality product was optimized and obtained at 16% moisture, 150 °C die temperature and 200 rpm screw speed. Extrusion process increased nutritional value of extruded product with TPC and TFC of 70.4 and 67.62% respectively and antioxidant activity of 60.6%. It showed higher stability at 150 °C with intermediate feed moisture content and despite the use of high temperatures in the extrusion-cooking is possible to minimize the loss of bioactive compounds to achieve products. Thus, results indicated that blend of lentil and orange peel may be used as raw material for the production of extruded snacks with great nutritional value.