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International Journal of Food Properties Volume 10, 2007 - Issue 4
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Original Articles

Structural Properties of Corn-Legume Based Extrudates as a Function of Processing Conditions and Raw Material Characteristics

A.E. Lazou School of Chemical Engineering, National Technical University of Athens, Athens, Greece
,
P.A. Michailidis School of Chemical Engineering, National Technical University of Athens, Athens, Greece
,
S. Thymi School of Chemical Engineering, National Technical University of Athens, Athens, Greece
,
M.K. Krokida School of Chemical Engineering, National Technical University of Athens, Athens, GreeceCorrespondence[email protected]
&
G.I. Bisharat Department of Chemical Engineering, Mutah University-Kerak, Jordan
Pages 721-738 | Received 05 May 2006, Accepted 06 Dec 2006, Published online: 30 Oct 2007

Citations (28)

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Read on this site (4)

Andriana E. Lazou. (2022) Food extrusion: An advanced process for innovation and novel product development. Critical Reviews in Food Science and Nutrition 0:0, pages 1-29.
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A. N. Giannini, M. K. Krokida & G. I. Bisharat. (2013) Structural Properties of Corn-Based Extrudates Enriched with Plant Fibers. International Journal of Food Properties 16:3, pages 667-683.
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H. Dogan, A. Gueven & Z. Hicsasmaz. (2013) Extrusion Cooking of Lentil Flour (Lens Culinaris–Red)–Corn Starch–Corn Oil Mixtures. International Journal of Food Properties 16:2, pages 341-358.
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A. E. Lazou, M. K. Krokida, V. T. Karathanos & D. Marinos-Kouris. (2010) Mechanical Properties of Corn-Legume Based Extrudates. International Journal of Food Properties 13:4, pages 847-863.
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Articles from other publishers (24)

Chunyan Wang, Sajid Alavi, Yonghui Li & Hulya Dogan. (2023) The Physical Properties of High‐Quality Proteins Expanded Extrudates Made from Corn Meal, Chickpea Flour, and Yellow Pea Concentrate. Starch - Stärke 75:3-4.
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Daniel Rico, Ana Belén Cano & Ana Belén Martín-Diana. (2021) Pulse-Cereal Blend Extrusion for Improving the Antioxidant Properties of a Gluten-Free Flour. Molecules 26:18, pages 5578.
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Mudasir Ahmad & Adil Gani. (2021) Development of novel functional snacks containing nano-encapsulated resveratrol with anti-diabetic, anti-obesity and antioxidant properties. Food Chemistry 352, pages 129323.
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Konstantina Kyriakopoulou, Julia K. Keppler & Atze Jan van der Goot. (2021) Functionality of Ingredients and Additives in Plant-Based Meat Analogues. Foods 10:3, pages 600.
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Puneet Parmar, Hanuman Bobade, Baljit Singh & Shivani Pathania. 2021. Pulse Foods. Pulse Foods 393 421 .
Esayas K. Bekele, Matthew G. Nosworthy, Carol J. Henry, Phyllis J. Shand & Robert T. Tyler. (2020) Oxidative stability of direct‐expanded chickpea–sorghum snacks. Food Science & Nutrition 8:8, pages 4340-4351.
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Md Rizvi Alam, Matteo Scampicchio, Sergio Angeli & Giovanna Ferrentino. (2019) Effect of hot melt extrusion on physical and functional properties of insect based extruded products. Journal of Food Engineering 259, pages 44-51.
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Anne-Flore Monnet, Karima Laleg, Camille Michon & Valérie Micard. (2019) Legume enriched cereal products: A generic approach derived from material science to predict their structuring by the process and their final properties. Trends in Food Science & Technology 86, pages 131-143.
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Luis Díaz-Batalla, Juan Hernández-Uribe, Roberto Gutiérrez-Dorado, Alejandro Téllez-Jurado, Javier Castro-Rosas, Rogelio Pérez-Cadena & Carlos Gómez-Aldapa. (2018) Nutritional Characterization of Prosopis laevigata Legume Tree (Mesquite) Seed Flour and the Effect of Extrusion Cooking on its Bioactive Components. Foods 7:8, pages 124.
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D. Azzollini, A. Derossi, V. Fogliano, C.M.M. Lakemond & C. Severini. (2018) Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks. Innovative Food Science & Emerging Technologies 45, pages 344-353.
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Gonzalo Emmanuel Jacques-Fajardo, Rogelio Prado-Ramírez, Enrique Arriola-Guevara, Esther Pérez Carrillo, Hugo Espinosa-Andrews & Guadalupe María Guatemala Morales. (2017) Physical and hydration properties of expanded extrudates from a blue corn, yellow pea and oat bran blend. LWT 84, pages 804-814.
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M. Sujka, Z. Sokolowska, M. Hajnos & M. Wlodarczyk-Stasiak. (2016) Characterization of pore structure of rice grits extrudates using mercury intrusion porosimetry, nitrogen adsorption and water vapour desorption methods. Journal of Food Engineering 190, pages 147-153.
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G. I. Bisharat, A. E. Lazou, N. M. Panagiotou, M. K. Krokida & Z. B. Maroulis. (2014) Antioxidant potential and quality characteristics of vegetable-enriched corn-based extruded snacks. Journal of Food Science and Technology 52:7, pages 3986-4000.
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P. FrohlichG. Boux & L. Malcolmson. (2014) Pulse Ingredients as Healthier Options in Extruded Products. Cereal Foods World 59:3, pages 120-125.
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A. Tremaine & T.C. Schoenfuss. (2014) Twin-Screw Extrusion Puffing of Nonfat Dry Milk and Starch - The Effects of Acid Addition, Fluid Addition Rate and Nonfat Dry Milk Concentration on Extruded Products. Journal of Food Processing and Preservation 38:1, pages 232-246.
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Elena Pastor-Cavada, Silvina R. Drago & Rolando J. González. 2014. Wheat and Rice in Disease Prevention and Health. Wheat and Rice in Disease Prevention and Health 431 441 .
M.A. Giménez, R.J. González, J. Wagner, R. Torres, M.O. Lobo & N.C. Samman. (2013) Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta. Food Chemistry 136:2, pages 538-545.
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M. Krokida & G. D. Saravacos. 2013. Advances in Food Process Engineering Research and Applications. Advances in Food Process Engineering Research and Applications 119 137 .
Elena Pastor-Cavada, Silvina R. Drago, Rolando J. González, Rocío Juan, Julio E. Pastor, Manuel Alaiz & Javier Vioque. (2011) Effects of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on the physical and nutritional properties of extruded products based on whole corn and brown rice. Food Chemistry 128:4, pages 961-967.
Crossref
Andriana Lazou & Magdalini Krokida. (2011) Thermal characterisation of corn–lentil extruded snacks. Food Chemistry 127:4, pages 1625-1633.
Crossref
A. LAZOU, M. KROKIDA & C. TZIA. (2010) SENSORY PROPERTIES AND ACCEPTABILITY OF CORN AND LENTIL EXTRUDED PUFFS. Journal of Sensory Studies 25:6, pages 838-860.
Crossref
Andriana Lazou & Magdalini Krokida. (2010) Structural and textural characterization of corn–lentil extruded snacks. Journal of Food Engineering 100:3, pages 392-408.
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Shannon D. Hood-Niefer & Robert T. Tyler. (2010) Effect of protein, moisture content and barrel temperature on the physicochemical characteristics of pea flour extrudates. Food Research International 43:2, pages 659-663.
Crossref
Andriana Lazou & Magdalini Krokida. (2010) Functional properties of corn and corn–lentil extrudates. Food Research International 43:2, pages 609-616.
Crossref

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