Browsing NOFIMA vitenarkiv by Author "Poudroux, Claire"
Now showing items 1-2 of 2
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Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties
do Carmo, Cátia Saldanha; Silventoinen, Pia; Nordgård, Catherine Taylor; Poudroux, Claire; Dessev, Tzevetelin; Zobel, Hanne; Holtekjølen, Ann Katrin; Draget, Kurt Ingar; Holopainen-Mantila, Ulla; Knutsen, Svein Halvor; Sahlstrøm, Stefan (Peer reviewed; Journal article, 2020)Dehulling of peas and faba beans prior to milling and air classification was evaluated, namely its impact on physical properties, chemical composition and techno-functional properties of the fractions. Dry fractionation ... -
The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions
do Carmo, Cátia Saldanha; Varela, Paula; Poudroux, Claire; Dessev, Tzvetelin; Myhrer, Kristine S.; Rieder, Anne; Zobel, Hanne; Sahlstrøm, Stefan; Knutsen, Svein Halvor (Journal article; Peer reviewed, 2019)The objective of this study was to explore the production of an expanded snack entirely based on pea- and oatrich fractions using the extrusion technology. The effect of the die temperature, HZ6 (146–175 °C) and blend ...