Pasta from yellow lentils: How process affects starch features and pasta quality

The effects of conventional extrusion (CV) and extrusion-cooking (EC) were investigated on 100% yellow lentils (YL). Both the processes led to pasta with good cooking quality (cooking loss: 7.0–7.1 g/100 g, firmness: 530–608 N), even in overcooking 7.7–7.9 418–513 N). Contrary what is known for gluten-free cereals, CV effective producing from native YL no need a pre-gelatinization step. However, EC showed higher compression energy (2898 versus 2448 N*mm). In this sample, starch presented degree gelatinization (75.5 57.6 g) lower enthalpy (0.97 1.07 J/g). At same time, promoted more compact structure that required temperature melting (66.49 63.16 °C) showing pasting properties (79.1 74.7 °C). Thus, by selecting suitable conditions it possible improve behavior pulse pasta.