INFLUENCE OF RAW MATERIAL PROPERTIES AND PROCESS PARAMETERS ON THE ANTIOXIDANT ACTIVITY OF EXTRUDED LENTILS

Abstract

The article determines the influence of the properties of raw materials and extrusion parameters on the antioxidant properties of lentil products. The antioxidant activity of lentil extrudates was determined by cathodic voltammetry in comparison with the reference sample (without extrusion). The kinetic criterion (K) of these samples is significantly higher than that of the non-extruded sample. An analysis of the data on the antioxidant activity of the studied samples and the extrusion conditions under which these samples were obtained showed that the combined effect of low moisture content of lentil groats (W = 18 g/kg) and medium compression ratio (3 : 1) or high moisture content in lentil cereals (W = 25 g/kg) and a low compression ratio (1:1) were the conditions for obtaining samples with the highest antioxidant activity.