Thesis
Extrusion characteristics of pea starch and pea protein
Washington State University
Master of Science (MS), Washington State University
05/2020
DOI:
https://doi.org/10.7273/000004191
Handle:
https://hdl.handle.net/2376/125235
Abstract
Pea is one of the major pulse crops that is produced and consumed in significant quantities. However, it is mostly used in its whole seed form, until recently. Pea components such as protein, starch and fiber are not significantly utilized. Thus, there is little information regarding the performance of the components of pea (such as starch and protein) in the extrusion processing. Pea starch was extruded at low moisture extrusion conditions to assess its expansion characteristics. For extrusion system used in our study, the highest expansion ratio was observed at the lowest moisture content level, lowest barrel temperature, and lowest screw speed. The cross-sectional microstructure of extrudates showed that the samples with the high expansion ratio had thick and elongated pores. From our data analysis, we found that pea starch can be a viable candidate for the development of expanded products. Three commercial pea protein isolates were extruded at high moisture content conditions to explore the correlation between the physicochemical characteristics and functionality of pea protein isolates and its texturizing ability. Based on the results, there was no statistical correlation between the physicochemical characteristics and functionality of pea protein and its texturizing ability. Although, some differences in the functional properties between the pea protein isolates were observed. Our results reveal that barrel temperature had significant effect on system parameters and texturizing ability of pea protein isolates relative to screw speed. Along with this, the water absorption capacity and the pasting properties showed correlations with the texturizing ability, although further research is needed to prove this.
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Details
- Title
- Extrusion characteristics of pea starch and pea protein
- Creators
- Irene Rangira
- Contributors
- Girish Ganjyal (Advisor) - Washington State University, Food Science, School of
- Awarding Institution
- Washington State University
- Academic Unit
- Food Science, School of
- Theses and Dissertations
- Master of Science (MS), Washington State University
- Publisher
- Washington State University
- Identifiers
- 99900896439501842
- Language
- English
- Resource Type
- Thesis