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ARS Home » Northeast Area » Ithaca, New York » Robert W. Holley Center for Agriculture & Health » Plant, Soil and Nutrition Research » Research » Publications at this Location » Publication #344372
Title: Physico-chemical properties, phytochemicals and antioxidant activity of supercritical fluid extruded lentils

Author
item YV, YING - BEIJING UNIVERSITY OF AGRICULTURE
item Glahn, Raymond
item HEBB, RICHARD - CORNELL UNIVERSITY
item S.H. RIZVI, SYED - CORNELL UNIVERSITY

Submitted to: LWT - Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/28/2017
Publication Date: 11/2/2017
Citation: Yv, Y., Glahn, R.P., Hebb, R., S.H. Rizvi, S. 2017. Physico-chemical properties, phytochemicals and antioxidant activity of supercritical fluid extruded lentils. LWT - Food Science and Technology. 89:315-321. https://doi.org/10.1016/j.lwt.2017.10.063.
DOI: https://doi.org/10.1016/j.lwt.2017.10.063

Interpretive Summary: Lentils are popular food in many countries and have been used in the food industry for their promising functional and nutritional characteristics. In this study, supercritical fluid extrusion (SCFX) was used to produce lentil crisp product with high porosity, expansion ratio, and crispness. The extrusion process increased total phenolic and antioxidant activities of lentils extrudates compared with the traditional cooking. Also, no retrogradation of starch was observed for the extruded red lentil products stored at room temperature for 60 days. The SCFX process rendered red lentil flour into a snack-type whole grain product with a more balanced nutritional and antioxidant composition.

Technical Abstract: A powder blend comprised of lentil flour and pre-gelatinized potato starch was processed using supercritical fluid extrusion (SCFX). The blend was extruded at temperature of 95-99.5 °C and screw speeds of 40, 80 and 120 rpm. The physical properties of the extruded products such as porosity, rehydration rate, expansion ratio, and crispness—improved as the screw speed increased. Furthermore, the density, water solubility index, brittleness, and hardness of the products decreased as the screw speed increased. SCFX increased the transition temperature of starch and protein in lentil flour. Increased screw speed led to increased gelatinization in the starch. Unlike traditionally cooked lentils, no retrogradation of starch was observed for the extruded red lentil products stored at room temperature for 60 days. Compared to raw lentil, SCFX increased the total phenolic and antioxidant activities of lentils by 30% and 18%, respectively. In addition, SCFX decreased the trypsin inhibitor content in the lentil flour. Higher screw speeds led to a greater reduction in the trypsin inhibitor content. The SCFX process rendered red lentil flour into a snack-type whole grain product with a more balanced nutritional and antioxidant composition.