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
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