Progress 10/01/09 to 09/30/10
Outputs
Progress Report Objectives (from AD-416) Develop healthy, nutritious and convenient value-added snack-type products from lentils and dry peas using extrusion technology. Approach (from AD-416) 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. The goal of this project is to develop healthy, nutritious, and convenient value-added snack-type products from lentils and dry peas using extrusion technology, which contributes directly to Objective 2 of the in-house project. Lentil-purple potato flours were formulated and extruded to produce extruded expanded pellets with improved antioxidant value. The total antioxidant capacities (TAC) of extruded products were in the range of 3769-4116 �g trolox equivalent/g dry weight. The total phenolic contents (TP) varied from 2088 to 3766 �g of gallic acid equivalent/g dry weight, which were 73-83% of the TP of raw formulations. In addition, the total anthocyanin (TA) content in the extrudates were 0.116-0.228 mg of Malvidin-3-Glycosides/g dry weight. These results suggest that short time- high temperature cooking processes can produce extruded products from legume/colored potato flours with high antioxidant capacity and natural color.
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Progress 10/01/08 to 09/30/09
Outputs
Progress Report Objectives (from AD-416) Develop healthy, nutritious and convenient value-added snack-type products from lentils and dry peas using extrusion technology. Approach (from AD-416) 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. Significant Activities that Support Special Target Populations Novel value-added, shelf-stable, tasty and convenient lentil-based snacks and cereal breakfast-type products, fortified with gluten-free dietary fiber, were developed using innovative formulations and extrusion processing conditions in collaboration with scientists from Washington State University. The novel products contained about two to three times more total dietary fiber than most popular snacks and breakfast cereals on the market. Also, they were shelf-stable, had a desirable crunchy texture and were highly acceptable to a sensory panel.
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Progress 10/01/07 to 09/30/08
Outputs
Progress Report Objectives (from AD-416) Develop healthy, nutritious and convenient value-added snack-type products from lentils and dry peas using extrusion technology. Approach (from AD-416) 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. Significant Activities that Support Special Target Populations Domestic farmers are encountering increased competition from overseas producers of grains, grain co-products, legumes and other agricultural products. This results in lower profit margins and reduced demand for the farmers and lower agricultural exports for the country. To ameliorate these problems, WRRC and WSU researchers have developed value- added extruded products with improved textural and sensory attributes from legume pulses, over the past six years. These products are convenient, ready-to-eat snacks with a desirable crunchy texture, high protein and high fiber contents which are associated with important health benefits. A novel patent covering the extrusion processing and formulations of various legumes products was submitted under the title, �Extruded Legumes�, Patent Serial No. 11/641,318. Six national companies and three international companies indicated their interest to license the patent. The technology transfer of the product and technology is expected to generate collaborative research agreements between ARS and the interested food companies. The success of this venture will help create awareness in US consumers about the benefits of including legume pulses in their diet and bring business opportunities to US growers.
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Progress 10/01/06 to 09/30/07
Outputs
Progress Report Objectives (from AD-416) Develop healthy, nutritious and convenient value-added snack-type products from lentils and dry peas using extrusion technology. Approach (from AD-416) 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. Significant Activities that Support Special Target Populations This report serves to document research conducted under a Reimbursable agreement between ARS and Washington State University. Additional details of the research may be found in 5325-41000-050-00D, Characterization and Control of Nutritional and Sensory Properties of Raw and Processed Grains, Legumes, and Vegetables. Large scale taste testing of value-added expanded extrudates from lentils and other pulses was performed at national fairs and meetings, in cooperation with Washington State University. Results of these studies will provide the basis for successful commercial introduction of these types of products into the marketplace. Additionally, human studies to evaluate the glycemic index of the developed products and a national marketing survey are being conducted.
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