Extrusion Expansion Characteristics of Samples of Select Varieties of Whole Yellow and Green Dry Pea Flours

Abstract

Cereal Chem. 94(3):385-391Extrusion expansion characteristics of commercially available whole flours from three green pea varieties (Ariel, Aragorn, and Daytona) and three yellow pea varieties (Carousel, Treasure, and Jetset) were investigated with a corotating twin-screw extruder. Feed moisture content was kept constant at 15 ± 0.5% (wb). Two barrel temperature levels of 140 and 160°C and three screw speed levels of 150, 200, and 250 rpm were studied. A round die with an opening of 3 mm was used. The radial expansion ratio (ER) of whole pea extrudates was 2.75-3.34. It was shown † Corresponding

Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion

“…An increase in the barrel temperature from 120 to 160 °C resulted in a gradual decrease in the back pressure values. This could be attributed to the fact that a higher barrel temperature may promote a higher degree of the melting of materials that enhances the molecular transformation, increasing the flow rate of materials in the extruder with a reduction in the back pressure (Kowalski et al., ; Li et al., ). Lower moisture contents and lower screw speeds resulted in higher back pressure values for all whole bean flours at all the barrel temperatures (Table ).…”

“…Higher ER was observed at higher screw speed ranging from 1.75 to 2.12. As the extruder is operated at the higher screw speeds, it increases the mechanical shear energy input into the material being extruded leading to increase in its molecular degradation (Kallu, Kowalski, & Ganjyal, ; Li et al., ; Wang et al., ). Interactive effects of higher screw speed and lower moisture resulted in a positive effect on ER for all whole bean flours (Figure ).…”

“…WAI was significantly influenced by screw speed, showing lower WAI (2.91 g/g) at the highest screw speed (250 rpm). Water retention by the damaged starch structure would be higher at these conditions (lower barrel temperature, lower moisture content, and higher screws), reducing the WAI of extruded beans (Ganjyal & Hanna, ; Li et al., ; Serge et al., ; Singh, Sekhon, et al., ). A strong negative correlation was observed between WAI and SME for FB bean ( r = 0.85, P < 0.01), while other beans (LM, PT, and PK beans) showed negative correlations, although not significant (Table ).…”

Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review

“…A porridge extrudate made from coarsely ground red kidney bean flour (hammer mill, 300 µm screen) produced a low EI (Nyombaire et al, 2011). For extrudates made from hammer-milled pea flour, EI varied according to individual cultivars used to prepare the flours, but this was not correlated to the protein or starch content of the pea (Li, Kowalski, Li, & Ganjyal, 2017). Extrudates made from navy, black, and pinto bean flour had significantly lower resistant starch and lower total starch content than the raw bean flours, but extrusion did not influence protein content (Simons et al, 2015).…”

Hulled varieties of Barley showed better expansion characteristics compared to hull‐less varieties during twin‐screw extrusion

“…The results also confirm their relatively higher ER observed for H1 and H2. Further, the results indicate that the hulled varieties H1 and H2 possess more potential in making ready‐to‐eat extruded products such as a breakfast cereals, because they can maintain a crispy texture over longer periods in water (Li et al, ).…”