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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #151153
Title: CHARACTERIZATION OF DRY PEA EXTRUDATES WITH ADDED FIBER BY SCANNING ELECTRONMICROSCOPY (SEM) AND TEXTURE ANALYZER

Author
item CHENG, MINGHUA - WASH ST UNIV, PULLMAN
item Berrios, Jose
item GARNANEZ, ROCHELLE - WASH ST UNIV, PULLMAN
item TANG, JUMING - WASH ST UNIV, PULLMAN
item SWANSON, BARRY - WASH ST UNIV, PULLMAN

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: 7/10/2003
Publication Date: 9/1/2003
Citation: Cheng, M., Berrios, J.D., Garnanez, R.J., Tang, J., Swanson, B.G. 2003. Characterization of dry pea extrudates with added fiber by scanning electronmicroscopy (sem) and texture analyzer. American Association of Cereal Chemists Meetings. Abstract #100:87.

Interpretive Summary:

Technical Abstract: Characterization of selected food attributes is of value in formulation and development of new products. The objective of this research was to investigate the effect of added fiber on the microstructure and textural characteristics of dry pea extrudates. SEM was used to evaluate extrudate microstructure. The stress-strain curve was measured with a Texture Analyzer which interpreted the jaggedness of the curve and characterized the crunchiness of the extrudate. Dry pea flours combined with two different fiber sources, apple pomace fiber (APF) and wheat bran (WB), at concentrations of 5%, 10%, 15% or 20% were extruded at a die temperature of 160 degrees C and 15% moisture (wb). Fiber addition decreased cell size but did not significantly change cell wall thickness. The area under stress-strain curve, interpreted as the energy needed to crush the extrudates, increased significantly (p<0.05) with fiber concentration. Equivalent amounts of APF increase more crushing energy than WB. Microstructural and textural attributes of food extrudates are important information that can be used in development of extruded snack foods.