Evaluation of lentil starches modified by microwave irradiation and extrusion cooking

被引:76
作者
González, Z [1 ]
Pérez, E [1 ]
机构
[1] Cent Univ Venezuela, Fac Ciencias, Inst Ciencia & Tecnol Alimentos, Caracas 1041 A, Venezuela
关键词
lentil starch; microwave irradiation; extrusion cooking; functional properties; rheological properties; SEM;
D O I
10.1016/S0963-9969(01)00135-1
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This study was performed to evaluate the effects of microwave irradiation and extrusion cooking on some physical, chemical, functional, rheological and morphological characteristics of lentil starch. Both treatments caused a decrease (P < 0.05) of moisture, crude protein, crude fibre, water absorption, solubility and swelling power and an increase (P < 0.05) of ash, reducing sugars and absolute density. The extruded starch exhibited the lowest values of water absorption, solubility and swelling power, with some exceptions (P < 0.05). All amylographic viscosities were lower in the modified starches; the extruded sample showed the lowest values. Both treatments reduced the retrogradation tendency of lentil starch, which could be interesting because this is one of the reasons that have limited the commercial use of lentil starches. The extrusion cooking produced the most pronounced modifications in the lentil starch characteristics evaluated, except granular morphology, which was more affected by microwave irradiation. (C) 2002 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:415 / 420
页数:6
相关论文
共 42 条
[1]  
*AACC, 1993, CER LAB METH METH 02
[2]   STABILIZATION OF PASTE VISCOSITY OF CASSAVA STARCH BY HEAT MOISTURE TREATMENT [J].
ABRAHAM, TE .
STARCH-STARKE, 1993, 45 (04) :131-135
[3]  
ANDERSON RA, 1982, CEREAL CHEM, V59, P265
[4]  
BHATNAGAR S, 1994, CEREAL CHEM, V71, P587
[5]  
BHATNAGAR S, 1994, CEREAL CHEM, V71, P582
[6]   Starch-stearic acid complex development within single and twin screw extruders [J].
Bhatnagar, S ;
Hanna, MA .
JOURNAL OF FOOD SCIENCE, 1996, 61 (04) :778-782
[7]   COMPOSITION AND QUALITY OF LENTIL (LENS-CULINARIS MEDIK) - A REVIEW [J].
BHATTY, RS .
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1988, 21 (02) :144-160
[8]  
BHATTY RS, 1995, CEREAL FOOD WORLD, V40, P387
[9]  
BILIADERIS CG, 1979, CEREAL CHEM, V56, P475
[10]   PHYSIOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF SORGHUM STARCH [J].
CARCEA, M ;
CUBADDA, R ;
ACQUISTUCCI, R .
JOURNAL OF FOOD SCIENCE, 1992, 57 (04) :1024-1025