Pasta-Like Product from Pea Flour by Twin-Screw Extrusion
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 64, Issue 4, pages 671–678, July 1999
How to Cite
Wang, N., Bhirud, P.R., Sosulski, F.W. and Tyler, R.T. (1999), Pasta-Like Product from Pea Flour by Twin-Screw Extrusion. Journal of Food Science, 64: 671–678. doi: 10.1111/j.1365-2621.1999.tb15108.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 7/6/98; revised 1/29/99; accepted 2/10/99.
- extrusion cooking;
- pea pasta;
- starch gelatinization;
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.