APPLICATION OF PEA HULLS FOR EXTRUDATE PRODUCTION.

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

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.