Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cooking

Abstract

Extrusion processing characteristics of pea starch were studied as impacted by various extrusion cooking processing variables, including, moisture content (15%, 17.5%, and 20% w.b.), temperature (120, 135, and 150°C), and screw speed (150, 200, and 250 rpm), in a co-rotating twin-screw extruder. Physicochemical properties such as radial expansion ratio (ER), unit density (UD), water absorption index (WAI), and water solubility index (WSI) were measured. ER of the extrudates ranged between 2.52 and 3.63. These values of ER were significantly high, although relatively lower compared to the highest values reported in the literature for corn and rice extrudates. The UD values for all the extrudates ranged from 0.12 to 0.35 g/cm 3 , WAI, and WSI values ranged from 10.98 to 12.10 g/g and from 0.12% to 7.73%, respectively. Both screw speed and moisture content had significant impacts on the ER (P < 0.01). The highest ER was observed for the extrusion cooking conditions of the lowest moisture content level (15%), lowest barrel temperature (120°C), and lowest screw speed (150 rpm). The cross-sectional microstructure of the extrudates showed that the samples with a high ER had thick and elongated pores. The results of this study indicate that pea starch is a viable ingredient for making puffed extruded products.

Talc and calcium carbonate inclusions in direct expanded pea starch extrudates exhibit different behavior under increasing screw speeds

“…The ER was highest for all blends at the lowest screw speed, 150 rpm, and decreased as screw speed levels increased. With pea starch, Rangira et al (2020) reported the same trend under similar conditions (17.5% MC at 150, 200, and 250 rpm). This may be attributed to a reduction in the melt elasticity caused by starch degradation.…”

“…Research has identified potential applications of pea starch in the food industry. Rangira et al (2020) found that pea starch evinced good expansion characteristics under low moisture, temperature, and shear conditions.…”

“…The behavior of these starches has been extensively researched and recorded in the literature (Bhatnagar & Hanna, 1996a; Dalbhagat et al., 2019; Wang et al., 2022). Other starch sources, such as pea starch, have been looked at more recently (Rangira et al., 2020).…”

“…Rangira et al. (2020) found that pea starch evinced good expansion characteristics under low moisture, temperature, and shear conditions.…”

Study on the evaluation standard of extruded glutinous rice starch with thermostable α‐ amylase for making Chinese rice wine

“…This was similar with the reports that samples with higher GE values had higher water holding capacities (WAI) in extrusion without enzymes (Bhattacharya & Hanna, 1987). However, many researchers reported the WAI of extruded starch without enzymes was higher than that of native starch (de Cruz et al ., 2015; Rangira et al ., 2020). The decrease in WAI of enzymatic extrudates could be attributed to the enzymatic hydrolysis of starch framework (Xu et al ., 2015) (Fig.…”