Journal of Food Processing and Preservation

Volume 46, Issue 2 e16233

ORIGINAL ARTICLE

Influence of chickpea flour and yellow pea concentrate additive amount and in-barrel moisture content on the physiochemical properties of extruded extrudates

Chunyan Wang,

Corresponding Author

Chunyan Wang

[email protected]

orcid.org/0000-0001-8314-0954

Food College, Shenyang Agricultural University, Shenyang, PR China

Correspondence

Chunyan Wang, Food College, Shenyang Agricultural University, Shenyang 110086, Liaoning Province, PR China.

Email: [email protected]

Contribution: Data curation, Methodology, Writing - original draft, Writing - review & editing

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Sajid Alavi,

Sajid Alavi

Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA

Contribution: Project administration, Supervision, Writing - review & editing

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Yonghui Li,

Yonghui Li

Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA

Contribution: Methodology, Software

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Hulya Dogan,

Hulya Dogan

Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA

Contribution: Methodology, Software

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Chunyan Wang,

Corresponding Author

Chunyan Wang

[email protected]

orcid.org/0000-0001-8314-0954

Food College, Shenyang Agricultural University, Shenyang, PR China

Correspondence

Chunyan Wang, Food College, Shenyang Agricultural University, Shenyang 110086, Liaoning Province, PR China.

Email: [email protected]

Contribution: Data curation, Methodology, Writing - original draft, Writing - review & editing

Search for more papers by this author

Sajid Alavi,

Sajid Alavi

Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA

Contribution: Project administration, Supervision, Writing - review & editing

Search for more papers by this author

Yonghui Li,

Yonghui Li

Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA

Contribution: Methodology, Software

Search for more papers by this author

Hulya Dogan,

Hulya Dogan

Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA

Contribution: Methodology, Software

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First published: 05 December 2021

https://doi.org/10.1111/jfpp.16233

Citations: 1

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Abstract

This research was carried out to produce high-quality protein breakfast from cornmeal-chickpea flour (DCM-CPF) and cornmeal-yellow pea concentrate (DCM-YPC) blends by twin-screw extruder. Effect of CPF level (25%, 50%, 75%) and YPC level (10%, 20%, 40%) and in-barrel moisture content (IBM) (25%, 28%, 31%) on expansion were determined. Under 25% IBM, the extrudates with higher CPF (75%) and YPC (40%) amount had the lower torque, specific mechanical energy (SME), specific longitudinal expansion (SLE), expansion ratio (ER). And piece density (PD) and bulk density (BD) were higher than low CPF and YPC level significantly (p < .05). The increase of IBM from 25 to 31% resulted in increase of PD, BD, hardness (p < .05) and decreased of SLE, ER (p < .05) and degree of gelatinization for extrudates. The increase of IBM resulted in the decline of peak viscosity and breakdown. The results showed thsat high-quality protein extrudates exhibited acceptable physicochemical properties.

Practical applications

Human's need for ready to eat breakfast food is not only to meet the energy supply and convenience, but also to pay more attention to the nutrition and high-quality proteins of the food formula. Chickpea and yellow pea are a suitable source of dietary proteins due to their good balance of amino acid, high protein bioavailability, rich in vitamins and minerals, and relatively low levels of anti-nutritional factors. Extrusion process has been widely used to produce various starch-based foods, and the addition of legumes would affect the puffing characteristics of extrudates. In this research, we explored high-quality protein (higher IV-PDCAAS and PDCAAS protein per serving (30g)) expanded extrudates from corn meal-chickpea flour blends and corn meal-yellow pea concentrate blends and the influence of chickpea flour and yellow pea concentrate amount and in-barrel moisture content on physiochemical properties of extrudates were analyzed. The products exhibited good physicochemical properties.

CONFLICT OF INTEREST

The authors have declared no conflicts of interest for this article.

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Influence of chickpea flour and yellow pea concentrate additive amount and in-barrel moisture content on the physiochemical properties of extruded extrudates

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Influence of chickpea flour and yellow pea concentrate additive amount and in-barrel moisture content on the physiochemical properties of extruded extrudates

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Practical applications

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