Project Number: 1935-41000-065-03
Project Type: Reimbursable

Start Date: Oct 01, 2004
End Date: Sep 30, 2009

Objective:
To develop health enhancing snack products, using extrusion technology, that includes whey proteins and low-glycemic starches such as cassava, cashew pulp, and barley as alternate sources of starch.

Approach:
Low glycemic starches such as cassava, cashew pulp, and barley, obtained from Brazil, will be extruded in the Dairy Processing and Products Research Unit's pilot plant facility. The process and product variables will be characterized to establish their specific textural properties. Further analyses, including nutritional and sensory, will determine product quality and acceptance.