Application of everlasting pea wholemeal in extrusion-cooking technology
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Engineering and Cereals Technology Department, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland
Int. Agrophys. 2008, 22(4): 339-347
In the study the authors investigated the possibility of applying seeds of everlasting pea (Lathyrus sativus) in the extrusion-cooking technology. Extrudates were used to analyse the effect of an addition of everlasting pea wholegrain meal on the content of ash, fat, protein, and dietary fibre. The share of everlasting pea wholegrain meal in the raw material mixture varied from 3 to 21%. Corn semolina was used as the structure-forming component. The process of extrusion was conducted using a single-screw extrusion-cooker (L:D = 12:1, D = 45 mm) at raw material moisture content of 12-16% and at barrel temperature distribution profiles from 115/135/120 to 155/175/120ºC. As a result of the process of extrusion, a reduction was observed in the content of fat, protein, raw fibre, neutral-detergent fibre (NDF), acid-detergent fibre (ADF), hemicellulose (HCEL), cellulose (CEL), total dietary fibre (TDF) and insoluble dietary fibre (IDF). At the same time an increase was recorded in the content of soluble dietary fibre (SDF) and lignin (ADL).
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