Research Objective

Project Description

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.


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.

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