Extrusion cooking of yellow pea starch- and fibre-based puffed snacks: Linking variability in raw materials to extrusion performance

This research project aims to develop nutritious, sustainable puffed snacks using yellow pea starch and fiber—valuable by-products of pea protein production. As Canada strengthens its plant protein industry, finding innovative ways to utilize these underused ingredients is essential for economic and environmental sustainability.
Using advanced extrusion processing, this study will examine how different raw material properties influence the texture, nutrition, and consumer appeal of these snacks. By optimizing processing conditions such as moisture content, temperature, and extrusion screw speed, we aim to enhance product quality and expand the market potential for pulse-based ingredients.
Our industry partner, Pulse Canada, is dedicated to promoting the use of Canadian pulses. A key challenge in incorporating pea starch and fiber into extruded snacks is their unpredictable behavior, which can lead to issues with texture, expansion, and consistency. This project will systematically address these concerns, providing data-driven solutions to improve production efficiency.
The expected outcomes include healthier, high-fiber, low-glycemic snack options, reduced food waste, and new economic opportunities for Canada’s pulse sector. By bridging food science innovation with industry needs, this research supports sustainable food development and strengthens Canada’s leadership in plant-based nutrition.

Faculty Supervisor:

Filiz Koksel

Student:

Partner:

Pulse Canada

Discipline:

Life Sciences

Sector:

Agriculture

University:

University of Manitoba

Program: