Abstract
In this study, extruded snacks were produced from corn flour supplemented with red lentil bran (RLB), and effects of exit-die temperature (110, 130 or 150 °C), feed moisture content (19 or 21%), and bran levels (5 or 10%) on the physical and textural properties of extrudates were investigated. A 5% RLB addition level improved the radial expansion index (REI) values of extrudates produced at relatively low exit-die temperature (110 and 130 °C), compared to control samples. Among the bran supplemented samples, the highest REI (4.46) and the lowest extrudate density (ED) (164 kg m−3) results were obtained from 5% RLB blended corn extrudates produced at 150 °C exit-die temperature and 19% feed moisture content. High correlations were determined between extrudates REI and crunchiness (R2 = 0.871) between ED and hardness (R2 = 0.890) and between REI and ED (R2 = −0.857). Whereas REI, ED and colour values of extrudates significantly (p < 0.001) influenced by RLB addition to feeding recipe; hardness and crunchiness were not considerably affected. These results show RLB one of the pulse by-products can be used practically in the development of fibre-rich extruded snacks and utilised to provide products with added-value from lentil wastes.
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