The influence of the moisture content on the physical properties of cereals-everlasting pea extrudate
Zbigniew Rzedzicki
Małgorzata Kasprzak
Abstract
Possibilities of using legume seeds, grass pea (Lathyrus sativus ), in the technology of the extrusion cooking were analyzed. The effect of moisture content on the capacity of the extruder, sensory analysis and some physical properties of the extrudates were studied. The studies on physical properties of the extrudates included the measurement of expansion ratio, specific density, texture, water absorption index (WAI), water solubility index (WSI). The physical and sensory properties of the extruded product are generally influenced by a large number of process variables and ingredient compositions. Changes of the moisture content of the raw material creates very good facilities for modification of physical properties and organoleptic features as well.
License
Articles are made available under the conditions CC BY 4.0 (until 2020 under the conditions CC BY-NC-ND 4.0).
Submission of the paper implies that it has not been published previously, that it is not under consideration for publication elsewhere.
The author signs a statement of the originality of the work, the contribution of individuals, and source of funding.
Self-Archiving Policy
Agronomy Science has adopted a self-archiving policy called blue by the Sherpa Romeo database. From 2021 authors can self-archive article postprints and editorial versions (under the CC BY 4.0 licence). Articles from earlier years (available under the CC BY-NC-ND 4.0 licence) can only be self-archived as editorial versions.