The effects of conventional extrusion (CV) and extrusion-cooking (EC) were investigated on 100% yellow lentils (YL). Both the extrusion processes led to pasta with good cooking quality (cooking loss: 7.0–7.1 g/100 g, firmness: 530–608 N), even in overcooking (cooking loss: 7.7–7.9 g/100 g, firmness: 418–513 N). Contrary to what is known for gluten-free cereals, CV is effective in producing pasta from native YL with no need for a pre-gelatinization step. However, pasta from EC showed a higher compression energy (2898 versus 2448 N*mm). In this sample, starch presented a higher degree of gelatinization (75.5 versus 57.6 g/100 g) and lower enthalpy (0.97 versus 1.07 J/g). At the same time, EC promoted a more compact structure that required higher temperature for melting (66.49 versus 63.16 °C) and showing pasting properties (79.1 versus 74.7 °C). Thus, by selecting suitable extrusion conditions it is possible to improve the cooking behavior of 100% pulse pasta.

Pasta from yellow lentils : How process affects starch features and pasta quality / A. Bresciani, G. Giuberti, M. Cervini, A. Marti. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 364(2021 Dec 01), pp. 130387.1-130387.8. [10.1016/j.foodchem.2021.130387]

Pasta from yellow lentils : How process affects starch features and pasta quality

Bresciani, Andrea;Marti, Alessandra
2021-12-01

Abstract

The effects of conventional extrusion (CV) and extrusion-cooking (EC) were investigated on 100% yellow lentils (YL). Both the extrusion processes led to pasta with good cooking quality (cooking loss: 7.0–7.1 g/100 g, firmness: 530–608 N), even in overcooking (cooking loss: 7.7–7.9 g/100 g, firmness: 418–513 N). Contrary to what is known for gluten-free cereals, CV is effective in producing pasta from native YL with no need for a pre-gelatinization step. However, pasta from EC showed a higher compression energy (2898 versus 2448 N*mm). In this sample, starch presented a higher degree of gelatinization (75.5 versus 57.6 g/100 g) and lower enthalpy (0.97 versus 1.07 J/g). At the same time, EC promoted a more compact structure that required higher temperature for melting (66.49 versus 63.16 °C) and showing pasting properties (79.1 versus 74.7 °C). Thus, by selecting suitable extrusion conditions it is possible to improve the cooking behavior of 100% pulse pasta.
pulse; gluten-free, extrusion; pasta-making; starch; cooking quality
Settore AGR/15 - Scienze e Tecnologie Alimentari
16-giu-2021
Article (author)
File in questo prodotto:
File Dimensione Formato  
Yellow lentil Pasta_Draft_april 16_iris.pdf

embargo fino al 01/12/2022

Tipologia: Post-print, accepted manuscript ecc. (versione accettata dall'editore)
Dimensione 688.31 kB
Formato Adobe PDF
688.31 kB Adobe PDF   Visualizza/Apri   Richiedi una copia
1-s2.0-S0308814621013935-main.pdf

non disponibili

Tipologia: Publisher's version/PDF
Dimensione 1.58 MB
Formato Adobe PDF
1.58 MB Adobe PDF   Visualizza/Apri   Richiedi una copia
Pubblicazioni consigliate

Caricamento pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/854922
Citazioni
  • ???jsp.display-item.citation.pmc??? 1
  • Scopus 3
  • ???jsp.display-item.citation.isi??? 4
social impact