Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks

Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks

This study aimed to evaluate how extrusion cooking conditions and microwave heating play a role in enhancing physical and thermal properties of third-generation expanded cellular snacks made from yellow pea (YP) and red lentil (RL) flours for the first time. Increasing temperature and moisture conte...

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Bibliographic Details
Main Authors: Nasibeh Y. Sinaki, Mustafa Tugrul Masatcioglu, Jitendra Paliwal, Filiz Koksel
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Foods
Subjects:
expanded cellular snacks
extrusion
pulses texture
protein denaturation
starch gelatinization
Online Access:https://www.mdpi.com/2304-8158/11/1/38

Internet

https://www.mdpi.com/2304-8158/11/1/38

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