Nitrogen Gas-Assisted Extrusion for Improving the Physical Quality of Pea Protein-Enriched Corn Puffs with a Wide Range of Protein Contents

Abstract

Blowing agent-assisted extrusion cooking is a novel processing technique that can alter the expansion of extruded snacks and, thus, enhance their physical appeal, such as texture. However, to this day, this technique has only been studied for ingredients with limited protein contents (p < 0.05) improved at 10% and 40% protein, while extrudate density was significantly reduced at 30% and 50% protein. Nitrogen gas-injected extrudates, especially at 50% protein, exhibited improvements in texture, including a reduction in hardness and an increase in crispness. Collectively, this study showed the promising potential of nitrogen gas-assisted extrusion in improving the physical appeal of innovative healthy snacks at a high protein level (i.e., 50%).

Keywords

• high-protein snack
• physical blowing agent
• expansion
• extrudate density
• hardness
• crispness