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

• 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.