Pasta-like product from pea flour by twin-screw extrusion

The effects of extrusion parameters on the characteristics of a pasta-like product were investigated. Increasing moisture content of the dough decreas ed brightness, bulk density, cooking loss and stickiness, but increased coo king time and firmness, Raising the barrel temperature increased cooking ti me, firmness and stickiness, but brightness, bulk density and cooking loss decreased, Increasing the screw speed increased cooking time, cooking loss, firmness and stickiness, but decreased brightness and bulk density,The pro duct exhibited superior integrity, flavor, and texture after cooking, and l ess change after overcooking, compared to pasta-like products prepared from pea flour using a conventional pasta extruder.