Extrusion with single screw extruder of high protein and high fiber puffed chips

Hello, I am trying to develop puffed chips with single screw extruder by using the following ingredients: 20% pea protein isolate 80%, 36.5% tapioca flour, 11.…

1. Food R&D Emeritus reply

   Try reducing the sunflower oil to 5% and 0 and see the difference.

2. Food R&D Emeritus reply

   What makes the extruded products expand is the starch and never the protein and excess fiber and fat.

3. eris reply

   dont you think that the moisture content is a lot? i add 15% of water in the dough and the overall is aproximatelly 19 20%

4. Food R&D Emeritus reply

   Back read my post.....factors that inhibit expansion, during extrusion cooking ,high proteins, fat and fiber contents ...Keep that in mind.. You should study the principles and te…

5. Frank van Doore reply

   Hi Eric, It is quite possible to make textured artifices on a single screw extruder. However, the texturization of the proteins requires a high shear extrusion environment. Can yo…

6. eris reply

   [quote "Roy, post:5, topic:13142"] factors that inhibit expansion, during extrusion cooking [/quote] I know that high protein and fiber content are factors that inhibit the expans…

7. eris reply

   Hi Frank, i dont have know available the exact specification of the screw, what i can tell you is that is a solid shaft without mixing zones.