Effect of sieve particle size on functional, thermal, rheological and pasting properties of Indian and Turkish lentil flour

• Published in: Journal of food engineering 2016-10, Vol.186, p.34-41
• Main Authors: Ahmed, Jasim, Taher, Ayoub, Mulla, Mehrajfatema Z., Al-Hazza, Abdulsalam, Luciano, Giorgio
• Format: Article
• Language: English
• Subjects: Complex viscosity; Dispersions; Flour; Foods; Gelatinization; Glass transition temperature; Heating; Lentil; Lentils; Microstructure; Particle size; Particle size distribution; Rheological properties; Sieves
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2016.04.008

The influence of particle size (74–210 μm) on compositional, functional, rheological, thermal and pasting properties of two commercial lentil flour samples (Indian and Turkish) was investigated. Reduction of particle size significantly affected the composition of the flour. Turkish lentil flour fractions had higher bulk density (480–600 kg/m3) than Indian one. Particle size did not influence the water holding capacity of flour, however, the process temperature increased those parameters significantly. Instrumental color parameters a and b reduced abruptly and the lightness value, L increased while the particle size was reduced from 210 to 74 μm. Laser diffraction analysis showed bimodal particle size distributions of lentil flour. Two distinct thermal transitions exhibited by lentil samples and the glass transition temperature varied among samples. Non-isothermal heating of lentil particle dispersions demonstrated a gradual decrease in the peak complex viscosity with decreasing particle size. Pasting parameters and micrographs of lentil fractions showed a significant difference between two samples. The obtained results could be useful for the food industry to manufacture lentil-based food products with a defined particle size to obtain desirable functional and rheological characteristics. •Functional properties of two lentil cultivars particle fractions were compared.•Particle size distributions of two lentil cultivars varied between 10 and 370 μm.•Finest lentil particles exhibited unique functional and rheological characteristics.•DSC thermograms of the LF fractions exhibited two endothermic peaks.•Pasting properties of fractionated particles showed significant differences between cultivars.