Effect of extrusion parameters and feed composition on physical characteristics, aroma profile and acrylamide content in pea protein-enriched corn extrudates☆
Neslihan Göncüoğlu Taş, Dimitris P Balagiannis, Sameer Khalil Ghawi, Vural Gökmen, Jane K Parker · 2026
Read Effect of extrusion parameters and feed composition on physical characteristics, aroma profile and acrylamide content in pea protein-enriched corn extrudates☆ by Neslihan Göncüoğlu Taş, Dimitris P Balagiannis, Sameer Khalil Ghawi, Vural Gökmen, Jane K Parker (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13226939.txt.
Description
Neslihan Göncüoğlu Taş and colleagues run a 2026 food-processing study on corn snacks enriched with pea protein, made by low-moisture extrusion in a twin-screw machine. Recipe and machine settings were varied widely: protein content up to seventy percent, screw speed, barrel heat, and moisture. Each batch was checked for density, texture, colour, aroma chemistry, and acrylamide, a heat-formed compound of safety concern.
What went into the mix mattered more than how the machine was set. Formulas up to fifty percent pea protein gave the best balance, with improved physical qualities, richer aroma, and low acrylamide. At seventy percent protein the snacks changed in less desirable ways. The authors see practical headroom for high-protein snacks without a safety penalty.
Catalog record
| CREATOR | Neslihan Göncüoğlu Taş, Dimitris P Balagiannis, Sameer Khalil Ghawi, Vural Gökmen, Jane K Parker |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 71 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |