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

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.