71F-8 |
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A. BERNARDINO-NICANOR, Dept. de Graduados e Investigación en Alimentos, ENCB-IPN, Plan de Ayala y Prolongacion de Carpio s/n, Col Sto. Tomas, D.F., 11340, Mexico and L. Gonzalez-Cruz, Sr., Graduados e Investigaciòn en Alimentos, Escuela Nacional de Ciencias Biològicas (IPN), Prolongaciòn de Carpio y Plan de Ayala s/n, Mèxico, 11340, Mexico. Legumes are one of the most important foods of nutritional interest to Mexican people. Among the world's oldest cultivated foods, lentils are also some of the most digestible legumes. In many states in Mexico, they are harvested in order to obtain a relatively inexpensive and good protein supply both for domestic animals and humans. Attempts to increase the utilization of legumes have employed a wide range of processing techniques, recently including extrusion cooking. Extrusion cooking is a cost-effective processing method that is now widely used to improve the nutritive value of legumes, primarily as a means of reducing the levels of heat-labile, nonnutritive compounds. Our objective was to use the lentil seed to obtain a new extrusion cooking product. Lens culinaris seeds, cultivated in Michoacan (Mex.), were used for all determinations. The seeds were ground and sieved to an 0.5mm diameter particle size using a SKI 100 Restch granulator mill and then stored at 4°C until use. Lentil seeds were extruded in a twin screw at approximately 20% moisture content and at different extrusion cook temperatures in the three zones before the die (90ºC, 120ºC, and 110ºC). The feed screw speed was set at 60 rpm, corresponding to a rate of 0.35 kg/h. We show here that extrusion is an effective tool for obtaining traditional Mexican foods (charras lentil seeds, cake lentil seeds, and the lentil seeds soup), reducing time and cost.
Session 71F, Religious & Ethnic Foods: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |