Premium
PHYSICAL AND COOKING PROPERTIES OF MICRONIZED LENTILS
Author(s) -
CENKOWSKI STEFAN,
SOSULSKI FRANK W.
Publication year - 1997
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1997.tb00421.x
Subject(s) - food science , chemistry , business
The potential for reducing the cooking time of lentils by micronization was studied. The effect of infrared heat and initial seed moisture on the internal temperature of lentil seeds was monitored up to the stage of seed browning. The seed physical properties, water uptake by seeds, cooking time and starch properties were determined. The cooking time was shortened from 30 min for the control seeds to 15 min for lentils adjusted to 25.8% wb moisture content and micronized for 55s to 18.0% wb moisture. Micronization was effective in gelatinizing and solubilizing 45 to 65% of the starch in the lentil seed, depending on the initial seed moisture content.