Influence of process parameters on the physical properties and microstructure of everlasting pea (Lathyrus sativus) extrudate
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Food Process Engineering Department, University of Agriculture, Doświadczalna 44, 20-236 Lublin, Poland
Division of Food Science, Institut of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-718 Olsztyn, Poland
Acceptance date: 1997-12-29
Int. Agrophys. 1999, 13(1): 109-117
The research examines the feasibility of applying extrusion methods for hydrothermic processing of ground everlasting pea grains. In particular, the influence of process parameters and raw material properties on the pro-cess run, physical properties of the product, extrudate micro- and macrostructure, as well as product quality features were studied. The studies showed that by applying extrusion methods it is possible to obtain high quality products with excellent physical and organoleptic properties suitable for direct consumption such as: maize-everlasting pea, as well as high protein lunch concentrates.
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