Project Number: 5325-41000-042-00
Project Type: Appropriated

Start Date: Oct 01, 2003
End Date: Nov 30, 2004

Objective:
Develop new foods containing grain and/or legumes by extrusion technology using processing parameters and texture modifying ingredients to control or enhance nutritional, textural and sensory properties. Optimize effects of processing and storage on health promoting phytochemical compounds and collaborate in the evaluation of physiological properties. Develop automated technology for commercial-scale mass rearing of beneficial insects.

Approach:
Extrusion operational parameters and textural modifiers such as soluble fiber, starch, and protein will be used to control and/or improve physicochemical, nutritional, and sensory attributes of products such as precooked bean flours, instant rice products, and expanded snack foods. Processing conditions will be optimized to obtain sensory attributes desired by the food processing industry and consumers. Lycopene losses during commercial processing of tomatoes will be measured and process modifications determined to minimize losses. Brans, beta-glucans, and other grain fractions will be extruded and products evaluated in animal models by collaborators for effects on diet related health and chronic disease indicators. Cost effective, automated processes for unit operations in mass rearing of beneficial insects, particularly diet sterilization, and rapid, accurate single egg and diet dose placement in multicompartmented trays will be developed in cooperation with other ARS, APHIS and CRADA partners. REPLACING 5325-41000-036-00D (11/03).