Effect of protein, moisture content and barrel temperature on the physicochemical characteristics of pea flour extrudates

摘要: Abstract The effects of protein content (6%, 12% or 18%, db), moisture (15%, 18% 21%, wb), temperature (set the final barrel section—100, 120 140 °C) and a leavening agent (0.5% sodium bicarbonate) on direct expansion characteristics pea flour were determined with twin-screw, co-rotating extruder. various levels obtained by blending air-classified starch (6% protein, 85% starch) (24% 56% starch). Extrusion containing 6% 15% at set 120 °C resulted in indices (EIs) 3.3 3.6, respectively, absence presence agent. EI decreased, extrudate bulk, particle densities hardness increased increase content. Lysine losses proportionally lower higher contents.