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ABSTRACT Sensory characteristics of corn and corn–lentil extrudates were investigated as affected by extrusion conditions and legume-to-corn ratio. Appearance attributes of products were decreased with extrusion temperature and feed moisture content, but improved with feed rate. Color of extrudates was mostly affected by the lentil-to-corn ratio so that its increase led to darker products. Extrusion temperature improved crispness and melting of extrudates. Feed moisture content decreased crunchiness and crispness of the extrudates and increased hardness. Overall acceptability of extrudates generally decreased with the addition of lentil flour (except for 30% material ratio) and the increase in feed moisture content and temperature. The correlation of sensory properties showed that textural characteristics can be related with appearance and flavor attributes. Manipulation of the process conditions during extrusion can lead to preparation of products with desired sensory attributes. PRACTICAL APPLICATIONS Sensory characteristics of corn and corn–lentil extrudates developed in this study could be used by the snack industry to understand the similarities and differences of extruded snacks produced at different extrusion conditions and feed compositions and to select the appropriate ranges of processing conditions to meet consumers' expectations. This study suggests that acceptable snacks can be produced even at high legume contents if the process conditions are selected properly.
Lazou et al. (Thu,) studied this question.
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