Effect of extrusion parameters and feed composition on physical characteristics, aroma profile and acrylamide content in pea protein-enriched corn extrudates

Göncüoğlu Taş, N., Balagiannis, D. P., Khalil Ghawi, S., Gökmen, V. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2026) Effect of extrusion parameters and feed composition on physical characteristics, aroma profile and acrylamide content in pea protein-enriched corn extrudates. Food Chemistry: X, 36. 104019. ISSN 2590-1575 doi: 10.1016/j.fochx.2026.104019

Abstract/Summary

Low‑moisture extrusion is gaining relevance for high‑protein snacks, yet its effect on product quality and safety remain insufficiently understood. In this study, the effects of pea protein isolate content (0 - 70%), moisture (15 - 17%), and extrusion parameters, including screw speed (400 - 500 rpm) and barrel temperature (up to 145 - 160 °C) were studied using a twin-screw extruder. Product characteristics were evaluated in terms of bulk density, dimensions, texture, colour, and aroma profile while acrylamide levels were quantified to assess safety. Feed composition had a greater influence than extrusion parameters. Among the investigated processing conditions, formulations containing up to 50% pea protein represented a practical optimum, providing relatively better physical properties and enhanced aroma formation while maintaining low acrylamide levels, whereas higher protein incorporation (70%) led to pronounced and less desirable changes. Overall, low-moisture extrusion is promising for high-protein snacks with low acrylamide risk.

Item Type	Article
URI	https://centaur.reading.ac.uk/id/eprint/129963
Identification Number/DOI	10.1016/j.fochx.2026.104019
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Elsevier
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