The Physical Properties of High‐Quality Proteins Expanded Extrudates Made from Corn Meal, Chickpea Flour, and Yellow Pea Concentrate

Abstract

AbstractThis study is carried out to produce high‐quality protein expanded extrudates from degermed corn meal–chickpea flour (DCM–CPF) blends and DCM–yellow pea concentrate (DCM–YPC) blends via a twin‐screw extruder. The effect of barrel temperature and screw speed (SS) on the DCM and DCM–CPF, DCM–YPC ratios and feed moisture content (16%–20%) on expansion are determined. The higher SS and barrel temperature decrease hardness and increase specific mechanical energy (SME), and all viscosities reduce compared to raw material for DCM extrudates. When SS is at 550 rpm and barrel temperature at 130°C, the higher legume addition decreases specific longitudinal expansion (SLE), expansion ratio (ER), all viscosities and increases hardness, piece density (PD), for all extrudates. The increasing of feed moisture content from 16% to 20% resulted in the PD and hardness increases significantly (p < 0.05) and SME, SLE, ER, peak viscosity (PV) values decrease for DCM–CPF extrudates, whereas SLE, hardness, PV values increase, ER decreases and there is no significantly change in PD for DCM–YPC extrudates. As compared to DCM–CPF‐III, DCM–YPC‐III exhibits better expansion with higher in vitro protein digestibility corrected amino acid score (IV‐PDCAAS) and PD per serving (30 g).