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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Small Grain and Food Crops Quality Research » Research » Research Project #440687

Research Project: PCHI: Supercritical Fluid Extrusion for Improvement of Flavor and Functionality of Pulse Flours and Protein Concentrates

Location: Small Grain and Food Crops Quality Research

Project Number: 3060-21650-002-028-S
Project Type: Non-Assistance Cooperative Agreement

Start Date: Aug 1, 2021
End Date: Dec 31, 2024

(1) Develop high-shear supercritical fluid extrusion (SCFX) process protocols for removal of off-flavors and functionalization of pulse flours and protein concentrates. (2) Quantify the effects of the processing variables on the flavor profile and functional properties of extrudates from Objective 1.

Red Kidney (Phaseolus vulgaris L.) and Fava (Vicia fava) bean flour and protein concentrate will be used as test materials. Supercritical fluid extrusion technology will be used to remove/mitigate off flavors and improve the protein functional properties. A factorial design of experiments will be used to optimize the best operating conditions. Final product characteristics will be quantified for flavor and functional properties using instrumental and sensory analyses. The moisture content, total starch, crude fat, crude protein, total dietary fiber, soluble dietary fiber (SDF), insoluble dietary fiber (IDF) and SDF/IDF ratio of control and extruded protein concentrates/flours will be determined. The volatile detection of non-de flavored and de-flavored flours and protein concentrates will be measured by headspace solid-phase micro extraction coupled with gas chromatography–olfactometry–mass spectrometry. A descriptive sensory analysis will be conducted to validate the sensory modalities (appearance, aroma, texture, and aftertaste) of control and treated pulse protein concentrates/flours. Water/oil holding capacity, foaming stability, swelling volume and pasting properties of control and treated protein concentrates/flours will be determined, as will the solubility of protein and non-protein fractions of ground protein extrudate.