Development of prototype expanded snack foods and breakfast foods from pea flour, air-classified pea starch and pea-cereal blends using twin-screw high temperature extrusion technology

  • Peas
  • Value-Added

Lead Investigator(s)

Dr. Shannon Hood-Niefer

Lead Investigator(s) Institution

Parrheim Foods

Objective

To develop novel product prototypes from pea and other pulse ingredients that could be used to demonstrate potential wider application of pulses in the mainstream food market in North America.

Outcome

Novel product prototypes were developed from pea ingredients that could be used to create new snack and breakfast foods. Replacing corn flour with pea starch when formulating and extruding co-extruded pillows required higher total moisture contents, slower screw speeds and lower barrel temperatures.

Processing

SPG Contribution

$117,000.00

Project Status

Complete

Duration/Timeline of Project (Year to Year)

2009 - 2011