ArticleFoods (Basel, Switzerland)2023
Enhancing the Techno-Functionality of Pea Flour by Air Injection-Assisted Extrusion at Different Temperatures and Flour Particle Sizes.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed, 15 citations in OpenAlex.
- Impact of Particle Size on the Physicochemical, Functional, andFoods (Basel, Switzerland) · 2024Article
- Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
3 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
Industrial applications of pulses in various food products depend on pulse flour techno-functionality. To manipulate the techno-functional properties of yellow pea flour, the effects of flour particle size (small vs. large), extrusion temperature profile (120, 140 and 160 °C at the die) and air injection pressure (0, 150 and 300 kPa) during extrusion cooking were investigated. Extrusion cooking caused the denaturation of proteins and gelatinization of starch in the flour, which induced changes in the techno-functionality of the extruded flour (i.e., increased water solubility, water binding capacity and cold viscosity and decreased emulsion capacity, emulsion stability, and trough and final viscosities). In general, the large particle size flour required less energy input to be extruded and had higher emulsion stability and trough and final viscosities compared to the small particle size flour. Overall, among all of the treatments studied, extrudates produced with air injection at 140 and 160 °C had higher emulsion capacity and emulsion stability, making them relatively better suited food ingredients for emulsified foods (e.g., sausages). The results indicated air injection's potential as a novel extrusion technique combined with modification of flour particle size distribution and extrusion processing conditions to effectively manipulate product techno-functionality and broaden the applications of pulse flours in the food industry.
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