Development of Gluten-Free Extruded Snack Containing Lentil Flour and Evaluation of Extrusion Process Conditions on Quality Properties.

ABSTRACT: Increased knowledge about celiac disease and health concerns has generated increased demand for nutritious gluten-free snacks; however, most extruded gluten-free foods remain low in protein and fiber. This study aimed to develop gluten-free extruded snacks with improved nutritional and functional properties using lentil flour (LF) and to investigate the impact of extrusion conditions on the properties of extruded snacks. Extruded snacks were produced using a corotating twin-screw extruder with different ratios of LF to corn grits (CG) (0:75, 25:50, 50:25, and 75:0), with fixed amounts of tomato powder, potato flour, and carrot pomace powder. Two feed moisture (FM) levels (16% and 18%) and three barrel temperatures (BT) (135°C, 150°C, and 165°C) were also investigated. The pasting propertie

SUBMITTER: Esen BO 

PROVIDER: S-EPMC12301571 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature