ARS Project: VALUE ADDED PROCESSES FOR DRY PEAS AND LENTILS (411897)

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Research Project: VALUE ADDED PROCESSES FOR DRY PEAS AND LENTILS

Location: Processed Foods Research

Project Number: 5325-41000-050-02
Project Type: Reimbursable

Start Date: Mar 15, 2005
End Date: Jun 14, 2008

Objective:
Develop healthy, nutritious and convenient value-added snack-type products from lentils and dry peas using extrusion technology.

Approach:
Optimize processing extrusion parameters of moisture, temperature and screw speeds and formulations with selected food ingredients to develop expanded, healthy and tasteful pulse legume-based extruded snack-type products. Documents Trust with WSU. Log 28113.

Project Team

	Berrios, Jose

Project Annual Reports

	FY 2007

Related National Programs

	Quality and Utilization of Agricultural Products (306)

Last Modified: 10/20/2008

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