The objective of the project is to develop a high quality meat analog with pea protein isolate by high moisture extrusion. We will use a 57 mm twinscrew extruder with an L/D ratio of 24 for protein texturization. A long cooling die will be fabricated and attached to the extruder discharge end to facilitate fibre formation. Preliminary experiments will be performed to optimize ingredient composition and define the limits of processing conditions, on the basis of product appearance, fibre formation, and extrusion stability.
Other proteins and starches will be incorporated in the formulations to enhance fibre formation. The most promising formulation will be used in extrusion experiments to evaluate the effects of feed moisture content and extruder barrel temperature on moisture content, colour, and textural properties of the products. The most successful products from the extrusion experiments will be flavoured at Daiya Foods (industry partner). A whole flavour system will be developed to enhance consumer acceptance of the products. The flavoured products will be subject to in-house sensory evaluation. Appearance, aroma, flavour, and textural aspects of the products will be evaluated. The project is expected to lead to commercial value-added pulse products that benefit Canadian growers and processors by increasing demand for this commodity, and improving their ability to compete in the global marketplace.