Researchers from the US Agricultural Research Service (ARS) claim to have stabilised a process of using extrusion technology to make healthy and tasty snacks out of legumes.
"Extrusion technology isn't new," researcher Jose Berrios told BakeryandSnacks.com. "But we are the first to determine the processing speeds, heating temperatures, amounts of moisture and formulations that create consistent, desirable textures and tastes from every batch of legume flour."
Several breakfast-cereal type foods and snacks, "from crisp bits to tubular puffs"are currently being developed, he added.
