Valorisation of starch-rich pea byproduct into cold-extruded rice analogues: Effects of processing temperature on physicochemical, functional, cooking, and in vitro digestibility properties

Smriti Chaturvedi; Prudhvi Pasumarthi; Annamalai Manickavasagan; Mathad P.F

doi:10.1039/d5fb00902b

January 1, 2025Sustainable Food TechnologyOpen Access

Valorisation of starch-rich pea byproduct into cold-extruded rice analogues: Effects of processing temperature on physicochemical, functional, cooking, and in vitro digestibility properties

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Key Points

The aim is to explore the valorisation of starch-rich fractions from pea byproduct into rice analogues and assess their properties.
Cold-extruded rice analogues were created using starch-rich fraction from peas.
Various processing temperatures were tested to evaluate their effects.
Physicochemical, functional, cooking, and in vitro digestibility properties were analyzed.
Cold extrusion significantly improved the physicochemical properties of the rice analogues.
Higher processing temperatures resulted in better cooking characteristics.
In vitro digestibility was enhanced with optimized processing conditions.

Implication

Demonstrates improved physicochemical and digestibility properties of rice analogues, suggesting enhancements in pulse processing sustainability.

Abstract

The starch-rich fraction (SRF) from pea protein fractionation is a major underutilized byproduct, and its valorisation is critical for sustainable pulse processing. This study aimed to upcycle SRF into rice...

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Cite This Study

Chaturvedi et al. (2025) studied this question.

synapsesocial.com/papers/69b3abd602a1e69014cccffc https://doi.org/10.1039/d5fb00902b

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Valorisation of starch-rich pea byproduct into cold-extruded rice analogues: Effects of processing temperature on physicochemical, functional, cooking, and in vitro digestibility properties

Key Points

Implication

Abstract

Discussion

Cite This Study

Valorisation of starch-rich pea byproduct into cold-extruded rice analogues: Effects of processing temperature on physicochemical, functional, cooking, and in vitro digestibility properties

Key Points

Implication

Abstract

Discussion

Cite This Study

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