Reduction in lentil cooking time using micronization: Comparison of 2 micronization temperatures

Laird No. 1 lentils micronized thigh-intensity infrared heat) to give inter nal temperatures of 138 and 170 degreesC were compared to unprocessed lenti ls stored at room temperature. Micronized lentils, which had been tempered to 33% moisture for 16 h, required less force to compress after cooking and contained increased levels of gelatinized starch and pectic substances but decreased levels of soluble protein, phytic acid, and neutral detergent fi ber compared to the unprocessed lentils. Cell walls in the micronized lenti l were less susceptible to fracture, and the microstructure was more open. Properties of the micronized lentils were better when the internal temperat ure reached 138 degreesC. When micronized to an internal temperature of 170 degreesC, cooked lentils were harder, possibly due to greater moisture los ses and a change in the neutral detergent fiber. Micronization resulted in a slight darkening of the lentils, and this was accentuated at 170 degreesC .