Open access
Aug 2026
Infrared heating modified rheological behavior of pea flour to enhance expansion in extruded puffed snacks.
Peas are gaining attention as nutritious and sustainable grains for the snack industry. However, the high protein and dietary fiber contents of pea flour (PF) often limit its expansion during extrusion, resulting in dense products with suboptimal texture. This study investigated infrared (IR) heating as an effective th...
Kashika Sethi, Ge-Xiao Sun, Ke Ding et al.
· Food Research International · 0 citations