Article ID Journal Published Year Pages File Type
8889005 Food Research International 2018 40 Pages PDF
Abstract
The design of high-protein expanded foods is still a challenge, likely due to the reactivity of protein components under thermomechanical treatment and its effect on extrudate structure and texture. Material temperature governs concomitant starch and protein changes during pea flour extrusion. Protein insolubilization, mainly due to SS bonds, is triggered at T ≈ 125 °C, and contributes to expansion by morphology changes. CSLM micrographs of two samples extruded under similar conditions show different expansion (density ρ*) and morphology of amorphous starch/protein aggregates. These differences are probably due to slight variations in specific mechanical energy (SME), moisture content (MC) or strain at the die.185
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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