Pasta-Like Product from Pea Flour by Twin-Screw Extrusion

Authors

  • N. Wang,

    1. Authors Wang, Bhirud and Tyler are affiliated with the Dept. of Applied Microbiology & Food Science, Univ. of Saskatchewan, 51 Campus Drive, Saskatoon, SK, Canada S7N 5A8.
    Search for more papers by this author
  • P.R. Bhirud,

    1. Authors Wang, Bhirud and Tyler are affiliated with the Dept. of Applied Microbiology & Food Science, Univ. of Saskatchewan, 51 Campus Drive, Saskatoon, SK, Canada S7N 5A8.
    Search for more papers by this author
  • F.W. Sosulski,

    1. Author Sosulski is with the Dept. of Plant Sciences, Univ. of Saskatchewan, 51 Campus Drive, Saskatoon, SK, Canada S7N 5A8. Direct inquiries to Dr. N. Wang.
    Search for more papers by this author
  • R.T. Tyler

    1. Authors Wang, Bhirud and Tyler are affiliated with the Dept. of Applied Microbiology & Food Science, Univ. of Saskatchewan, 51 Campus Drive, Saskatoon, SK, Canada S7N 5A8.
    Search for more papers by this author

ABSTRACT

The effects of extrusion parameters on the characteristics of a pasta-like product were investigated. Increasing moisture content of the dough decreased brightness, bulk density, cooking loss and stickiness, but increased cooking time and firmness. Raising the barrel temperature increased cooking time, firmness and stickiness, but brightness, bulk density and cooking loss decreased. Increasing the screw speed increased cooking time, cooking loss, firmness and stickiness, but decreased brightness and bulk density. The product exhibited superior integrity, flavor, and texture after cooking, and less change after overcooking, compared to pasta-like products prepared from pea flour using a conventional pasta extruder.

Ancillary