Development of Gluten Free Bulgur-like Product from Lentil (Lens culinaris) and Investigation of Its Physical-Functional Properties

In this study, the suitability of extrusion techniques for the production of bulgur-like product from green lentil was investigated. The main goal of choosing ex-trusion method was to provide properly mixing of rice flour and lentil, and to investigate the possibility of novel alternative gluten-free food product by means of shaping and texturizing the samples. Green lentil flour, which was mixed with different ratios with the rice flour (0-25-50%), was extruded using twin-screw extruder having five heating section in the different moisture content (30-50%) and 200 rpm of screw speed and a bulgur-like product was produced. Some cer-tain analysis were carried out, namely bulgur efficiency, water absorption capac-ity, rheological properties of dough, total phenolic compounds and phytic acid. The most efficient product was fine bulgur (600-1100 μm). Extrusion process decrease total phenolic compound and phytic acid content of lentil bulgur sig-nificantly. Sample containing 75% lentil and 25% rice flour was selected as the most acceptable product in terms of overall acceptability.