APPLICATION OF PEA HULLS FOR EXTRUDATE PRODUCTION.
 
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Pol. J. Food Nutr. Sci. 2004;54(4):363–368
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ABSTRACT:
A research was undertaken to determine the effect of the concentration of pea hulls (a by-product of the industrial dehulling of pea seeds) and parameters of extrusion-cooking process on the chemical composition of extrudates obtained with the use of a twin-screw extrusion-cooker (extruder). It was shown that the concentration of pea hulls in extrudates can reach up to 80%. The extrusion-cooking process resulted in a decrease in the contents of lipid, protein, dietary fibre (TDF) and its insoluble fraction (IDF) as well as caused an increase in the content of the soluble fraction of fiber (SDF). These changes depended on the composition of the mixture subjected to the extrusion-cooking process and on the following process parameters: temperature and moisture content of raw material