Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2020 Sep;85(9):2688-2698.
doi: 10.1111/1750-3841.15385. Epub 2020 Aug 27.

Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking

Siwen Luo  1 , Filiz Koksel  1
Affiliations

Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking

Siwen Luo et al. J Food Sci. 2020 Sep.

Abstract

The potential utilization of yellow pea flour and bread crumb blends was investigated to generate nutritionally-dense extruded products with superior physical and/or technofunctional properties. Yellow pea flour mixed with bread crumb at different ratios were processed using low-moisture twin-screw extrusion cooking conditions to examine the effect of blending ratios and feed moisture contents on physical (that is, radial expansion index, extrudate density, microstructure, texture, and color) and technofunctional (that is, emulsifying capacity, emulsifying stability, water solubility [WS], water binding capacity [WBC], oil binding capacity [OBC], and pasting) properties of the final products. Compared to the two feed materials alone, samples produced with yellow pea flour and bread crumb blends showed lower hardness and higher crispiness. Moisture content (12% to 18%) was found to significantly affect physical and technofunctional properties. With an increase in feed moisture content from 12% to 18%, the WBC of the extrudates increased while the WS decreased. Extrudates produced with higher feed moisture content, and higher yellow pea flour content had higher setback viscosity. Among all formulas and feed moisture contents studied, extrudates produced with 50% yellow pea flour and 50% bread crumb at 12% feed moisture content had the highest radial expansion and bigger cells with thinner cell walls. This study has shown that incorporation of yellow pea flour and bread crumb in extrusion cooking process could be used to develop nutritionally-dense foods with improved physical and technofunctional properties.

Keywords: cereal-pulse blend; low-moisture extrusion cooking; pasting properties; texture; water binding capacity.

PubMed Disclaimer

References

REFERENCES

    1. [AACC] American Assoc. of Cereal Chemists. (2000). Approved methods of the American Association of Cereal Chemists (10th ed.). St. Paul, MN: American Assoc. of Cereal Chemists.
    1. Adebiyi, A. P., & Aluko, R. E. (2011). Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate. Food Chemistry, 128(4), 902-908. https://doi.org/10.1016/j.foodchem.2011.03.116
    1. Adedokun, M. O., & Itiola, O. A. (2010). Material properties and compaction characteristics of natural and pregelatinized forms of four starches. Carbohydrate Polymers, 79(4), 818-824. https://doi.org/10.1016/j.carbpol.2009.10.009
    1. Agriculture and Agri-Food Canada. (2018). Sector trend analysis-Baked goods in the United States and Canada. Retrieved from http://www.agr.gc.ca/eng/international-trade/market-intelligence/reports...
    1. Ahmedna, M., Prinyawiwatkul, W., & Rao, R. M. (1999). Solubilized wheat protein isolate: Functional properties and potential food applications. Journal of Agricultural and Food Chemistry, 47(4), 1340-1345. https://doi.org/10.1021/jf981098s

LinkOut - more resources