Use of near infrared spectroscopy to evaluate the intensity of extrusion‐cooking processing of pea flour

Abstract

Twenty-five different pea extrudates were produced using a Clextral BC4S twinscrew extruder. Near infrared reflectance (NIR) spectra of the extrudates were recorded between 1100 and 2.500 nm. The application of principal component analysis (PCA) on these spectral data permitted discrimination between the extrudates produced under moderate, intermediate or severe conditions of extrusion-cooking. The study of protein quality through solubility experiments, polyacrylamide gel electrophoresis, determination of available basic amino acids and brown colour measurement showed that, under moderate conditions of extrusion-cooking, protein was only slightly affected. All protein subunits could be restored after solubilization in phosphate buffer containing a detergent and a reducer of disulphide bonds. However, under severe conditions of extrusion-cooking, the extrudates exhibited a relatively intense brown colour and all protein fractions were implicated in nondisulphide covalent bonds and underwent some macromolecular degradation. Therefore, the spectral discrimination between pea extrudates which was related to the processing parameters, could also be related to the degree of transformation of these extrudates. Thus, the method may be used to classify an extrudate produced under unknown conditions by projecting its spectrum on the similarity maps obtained by PCA on a known collection of extrudates.

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

“…There have been a few reported studies on the extrusion of pea ingredients (Table I), with a majority of them not focusing on whole pea flours but, rather, on dehulled pea flour (Ben-Hdech et al 1993), air-classified pea flour (reduced protein and fiber) (Wang et al 1999), and pea starch (Nam et al 2007;Hood-Niefer and Tyler 2010;Wang et al 2012). Further, some studies focused on combining pea flour with other starches or flours such as rice (Rzedzicki et al 2004;Singh et al 2007a;Ravindran et al 2011).…”