Functional characteristics of blends of native/physically-modified pea starches and native/physically-modified corn and potato starches

  • Peas
  • Value-Added

Lead Investigator(s)

Dr. Shannon Hood-Niefer

Lead Investigator(s) Institution

University of Saskatchewan - Dept. of Food and Bioproduct Sciences


To characterize the functionality of blends of pea starch with corn, waxy corn, high amylose corn, and potato starch.


Some native, pregelatinized, and heat-moisture-treated blends of pea starch and corn, waxy corn, high-amylose corn, or potato starch may possess interesting and potentially valuable functionality for food and non-food applications without a requirement for chemical modification.


SPG Contribution


Project Status


Duration/Timeline of Project (Year to Year)

2008 - 2009