ArticleFood science & nutrition2025
Development of Gluten-Free Extruded Snack Containing Lentil Flour and Evaluation of Extrusion Process Conditions on Quality Properties.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Effect of the Replacement of Corn (Life (Basel, Switzerland) · 2026Article
- Berry Powder-Enriched Gluten-Free Extruded Snacks: Nutritional Quality and Antioxidant Potential.Molecules (Basel, Switzerland) · 2026Article
- Lentil-Derived Bioactives for Gastrointestinal Health: Potential Complementary Interactions Among Peptides, Resistant Starch, and Polyphenols.Nutrients · 2026Review
- Texture Phenotypes of Fiber-Enriched Extruded Snacks Revealed by Mechanical-Acoustic Analysis, Tribology, and Sensory Mapping.Foods (Basel, Switzerland) · 2026Article
- Harnessing underutilized food crops for sustainable extruded snack production: a scoping review.Frontiers in nutrition · 2026Review
- Development of Gluten-Free Extruded Snack Containing Lentil Flour and Evaluation of Extrusion Process Conditions on Quality Properties.Food science & nutrition · 2025Article
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
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 properties of the flour blends and functional, morphological, sensory, and physicochemical characteristics of the extrudates were assessed. The variation in pasting properties of blends was significant; higher CG content increased paste temperature from 67.0°C to 76.6°C, while LF addition reduced it. Increasing LF and FM negatively influenced the expansion ratio (ER) (3.55-1.55) whereas positively affected apparent density (AD) (0.43-2.63 g/cm
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Registered trials
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