Extruded Snacks with Pulse Ingredients Course

Northern Crops Institute is hosting 16 participants at the Extruded Snacks with Pulse Ingredients Course this week. Participants are from Germany, Indonesia, Mexico, Spain, and the U.S. The course is offered in collaboration with Northern Pulse Growers Association, Northarvest Beans, US Dry Bean Council, and the USA Dry Peas, Lentils and Chickpeas. This unique extrusion course features the utilization of pulse crops, namely dry edible bean, peas, and lentils, in extruded snack foods. Pulses can be used as functional ingredients to produce nutritious snacks with low allergens, gluten-free, and high in protein, fiber, anti-oxidants, and micronutrients. The course focuses on how each type of pulse performs in snack extrusion and other applications. Raw material quality, specification and processing variables and their impact on final pulse snack product quality are presented in detail.