Particle size and starch pasting properties analysis as important parameter for new food development by extrusion

In the TRUE project, IGV GmbH has started the development and production of various foods from legumes. It was recognized that there are no methods to characterize the processing properties of the raw materials, especially for extrusion. In contrast to the processing of cereals, there is no experience with the functionality of the ingredients.  It is not known which ingredients are still of the same quantity and quality. The manufacturers of legume flours and protein products (concentrates, isolates) currently do not offer any corresponding parameters. From own investigations and experiences it is known that parameters like particle size, starch pasting properties, hydration behaviour and the possibility or the ability to agglomerate the ingredients are decisive for the extrusion - but it is not known how this influence affects processing properties. One aim of the work package is to characterize these parameters and their influence of different legume products used for extrusion. This is based on the application of analytical methods which are carried out for the characteristics of cereal products. Finally, extrusion tests were carried out with the samples under standard conditions. Work carried out from 11/2017 to 02/2018 in the labs of IGV.