Development of Gluten Free Bulgur-like Product from Lentil (Lens culinaris) and Investigation of Its Physical-Functional Properties

Authors : Sibel YAĞCI, Faruk DOĞAN

Pages : 59-67

View : 16 | Download : 21

Publication Date : 2016-06-25

Article Type : Research Paper

Abstract :In this study, the suitability of extrusion techniques for the production of bulgur like product from green lentil was investigated. The main goal of choosing extrusion method was to provide properly mixing of rice flour and lentil, and to investigate the possibility of novel alternative gluten-free food product by means of shaping and texturizing the samples. Green lentil flour, which was mixed with different ratios with the rice flour insert ignore into journalissuearticles values(0-25-50%);, was extruded using twin-screw extruder having five heating section in the different moisture content insert ignore into journalissuearticles values(30-50%); and 200 rpm of screw speed and a bulgur-like product was produced. Some certain analysis were carried out, namely bulgur efficiency, water absorption capacity, rheological properties of dough, total phenolic compounds and phytic acid. The most efficient product was fine bulgur insert ignore into journalissuearticles values(600-1100 µm);. Extrusion process decrease total phenolic compound and phytic acid content of lentil bulgur significantly. Sample containing 75% lentil and 25% rice flour was selected as the most acceptable product in terms of overall acceptability.
Keywords : Mercimek, Bulgur, Ekstrüzyon, Fitik asit