Extrusion of pea snack foods and control of biopolymer changes aided by rheology and simulation

Alonso, 2000, Effect of extrusion cooking on structure and functional properties of pea and kidney bean proteins, J. Sci. Food Agricult., 80, 397, 10.1002/1097-0010(200002)80:3<397::AID-JSFA542>3.0.CO;2-3 Barron, 2002, Energy balance of low hydrated starches transition under shear, J. Food Sci., 67, 1426, 10.1111/j.1365-2621.2002.tb10301.x Beck, 2018, Low moisture extrusion of pea protein and pea fibre fortified rice starch blends, J. Food Eng., 231, 61, 10.1016/j.jfoodeng.2018.03.004 Beck, 2017, Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate as investigated by capillary rheometry, J. Food Eng., 208, 66, 10.1016/j.jfoodeng.2017.03.016 Berrios, J.J., Tang, J., & Swanson, B.G. (2008). Extruded legumes (Patent No. US 2008/0145483 A1). The United States of America. Berzin, 2010, Importance of coupling between specific energy and viscosity in the modeling of twin-screw extrusion of starchy products, Polym. Eng. Sci., 50, 1758, 10.1002/pen.21702 Boye, 2010, Pulse proteins: processing, characterization, functional properties and applications in food and feed, Food Res. Int., 43, 414, 10.1016/j.foodres.2009.09.003 Brennan, 2013, Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks, Int. J. Food Sci. Technol., 48, 893, 10.1111/ijfs.12055 Camire, 1991, Protein functionality modification by extrusion cooking, J. Am. Oil Chem. Soc., 68, 200, 10.1007/BF02657770 Carbonaro, 2012, Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study, Amino Acids, 43, 911, 10.1007/s00726-011-1151-4 Chanvrier, 2015, Flow and foam properties of extruded maize flour and its biopolymer blends expanded by microwave, Food Res. Int., 76, 567, 10.1016/j.foodres.2015.07.019 Choi, 1986, Effects of temperature and composition on the thermal properties of foods, 93 Day, 2013, Functionality of protein-fortified extrudates, Comp. Rev. Food Sci. Food Saf., 12, 546, 10.1111/1541-4337.12023 Della Valle, 1993, Computer simulation of starchy products’ transformation by twin-screw extrusion, J. Food Eng., 19, 1, 10.1016/0260-8774(93)90059-S Della Valle, 1996, Influence of amylose content on the viscous behavior of low hydrated molten starches, J. Rheol., 40, 347, 10.1122/1.550747 Della Valle, 1994, Relationships between processing conditions and starch and protein modifications during extrusion-cooking of pea flour, J. Sci. Food Agricult., 64, 509, 10.1002/jsfa.2740640418 Della Valle, 1994, Propriétés thermophysiques et rhéologiques des substrats utilisés en cuisson-extrusion, 440 Ek, 2020, Chapter 1 - Basics of extrusion processing, 1 Ek, 2020, Chapter 4 - Raw material behaviors in extrusion processing I (Carbohydrates), 119 Fang, 2013, Effects of specific mechanical energy on soy protein aggregation during extrusion process studied by size exclusion chromatography coupled with multi-angle laser light scattering, J. Food Eng., 115, 220, 10.1016/j.jfoodeng.2012.10.017 Félix-Medina, 2020, Second-generation snacks with high nutritional and antioxidant value produced by an optimized extrusion process from corn/common bean flours mixtures, LWT, 124, 10.1016/j.lwt.2020.109172 Guessasma, 2011, Mechanical modelling of cereal solid foods, Trends Food Sci. Technol., 22, 142 Habeych, 2008, Starch–zein blends formed by shear flow, Chem. Eng. Sci., 63, 5229, 10.1016/j.ces.2008.07.008 Horvat, 2013, A multiple-step slit die rheometer for rheological characterization of extruded starch melts, J. Food Eng., 116, 398, 10.1016/j.jfoodeng.2012.11.028 Jebalia, 2019, Morphology and mechanical behaviour of pea-based starch-protein composites obtained by extrusion, Carbohydr. Polym., 223, 10.1016/j.carbpol.2019.115086 Krauklis, 2019, Time-temperature-plasticization superposition principle: Predicting creep of a plasticized epoxy, Polymers ((Basel)), 11, 1848, 10.3390/polym11111848 Kristiawan, 2020, Chapter 6 - Transport phenomena and material changes during extrusion, 179 Kristiawan, 2020, Chapter 10 - Extrusion cooking modeling, control, and optimization, 295 Kristiawan, 2018, Multi-scale structural changes of starch and proteins during pea flour extrusion, Food Res. Int., 108, 203, 10.1016/j.foodres.2018.03.027 Laleg, 2016, Structural, culinary, nutritional and anti-nutritional properties of high protein, gluten Free, 100% legume Pasta, Plos One, 11, 1, 10.1371/journal.pone.0160721 Li, 2014, Shear degradation of molecular, crystalline, and granular structures of starch during extrusion, Starch - Stärke, 66, 595, 10.1002/star.201300201 Logié, N. (2017). Modifications structurales et comportement rhéologique d′amidons faiblement hydratés sous traitement thermomécanique. In Thèse de doctorat en Molécules et Matière Condensée. PhD Thesis, Université de Lille 1, France. Luo, 2020, Effects of extrusion conditions and nitrogen injection on physical, mechanical, and microstructural properties of red lentil puffed snacks, Food Bioprod. Process., 121, 143, 10.1016/j.fbp.2020.02.002 Philipp, 2018, Pea protein-fortified extruded snacks: Linking melt viscosity and glass transition temperature with expansion behaviour, J. Food Eng., 217, 93, 10.1016/j.jfoodeng.2017.08.022 Philipp, 2017, Impact of protein content on physical and microstructural properties of extruded rice starch-pea protein snacks, J. Food Eng., 212, 165, 10.1016/j.jfoodeng.2017.05.024 Pommet, 2003, Thermoplastic processing of protein-based bioplastics: chemical engineering aspects of mixing, extrusion and hot molding, Macromol. Symposia, 197, 207, 10.1002/masy.200350719 Rangira, 2020, Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cooking, J. Food Sci., 85, 3333, 10.1111/1750-3841.15450 Robin, 2010, Extrusion, structure and mechanical properties of complex starchy foams, J. Food Eng., 98, 19, 10.1016/j.jfoodeng.2009.11.016 Stanley, 1989, Protein reactions during extrusion processing, 321 Sumargo, 2016, Effects of processing moisture on the physical properties and in vitro digestibility of starch and protein in extruded brown rice and pinto bean composite flours, Food Chem., 211, 726, 10.1016/j.foodchem.2016.05.097 Vergnes, 1998, A global computer software for polymer flows in corotating twin screw extruders, Polym. Eng. Sci., 38, 1781, 10.1002/pen.10348 Vergnes, 1987, Rheological behaviour of low moisture molten maize starch, Rheologica Acta, 26, 570, 10.1007/BF01333742 Xie, 2012, Rheology to understand and optimize processibility, structures and properties of starch polymeric materials, Prog. Polym. Sci., 37, 595, 10.1016/j.progpolymsci.2011.07.002