Functional properties of corn and corn–lentil extrudates

Functional properties of corn and corn–lentil extrudates were investigated as a result of extrusion conditions, including feed rate (2.5–6.8 kg/h), feed moisture (13–19% wet basis) and extrusion temperature (170–230 °C). Lentil was used in mixtures with corn flour at a ratio of 10–50% (legume/corn). The water absorption index of extrudates increased with extrusion temperature and feed moisture content and decreased with feed rate and lentil/corn ratio. The water solubility index of extrudates increased with temperature, but decreased with feed moisture content and feed rate. The oil absorption index of extrudates increased with extrusion temperature and decreased with feed rate, feed moisture content and lentil/corn ratio. Generally, the use of lentil flour led to products with lower values for functional properties. Principal component analysis of functional properties discriminated samples with appropriate functionality based on industrial use.