PHYSICAL AND COOKING PROPERTIES OF MICRONIZED LENTILS

The potential for reducing the cooking time of lentils by micronizatio n was studied. The effect of infrared hear and initial seed moisture o n the internal temperature of lentil seeds was monitored up to the sta ge of seed browning. The seed physical properties, water uptake by see ds, cooking time and starch properties were determined. The cooking ti me was shortened from 30 min for the control seeds to 15 min for lenti ls adjusted to 25.8% wb moisture content and micronized for 55s to 18. 0% wb moisture. Micronization was effective in gelatinizing and solubi lizing 45 to 65% of the starch in the lentil seed, depending on the in itial seed moisture content.