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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: Jul 31, 2009
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.
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Last Modified: 05/08/2009
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