FBR_OC1_27 - Impact of the extrusion process on health-related properties of a pea and oat snack

Portugal (PT)

Bilateral initiative facts

Promoter:
iBET- Instituto de Biologia Experimental e Tecnológica(PT)
Bilateral initiative number:
PT-BI015
Initial cost:
€14,981
Initiative Types:
Other
Secondment or internship
StudySeveral joint working meetings between Portugal and Norway;Investigation and development of new products;
Partners:
NOFIMA AS - Norwegian Institute for Food
Fisheries and Aquaculture Research(NO)
Programme:
Bilateral Fund
Programme areas:
Business Development, Innovation and SMEs
Research

More information

Description

The project aims to investigate the health properties of novel plant-based snacks, produced by extrusion technology using pea starch, pea protein and oat fiber.

These novel plant-based snacks may play an important role to a healthy vegetarian diet that needs a balanced amino acid composition and enough micronutrients such as iodine, zinc selenium and vitamin B12.

In the scope of FoodProFuture project Nr 267858 (WP3-Processing Technologies and Model Foods, coordinated by NOFIMA), one of the aims is to incorporate plant protein-rich fractions into model food products using extrusion cooking.

The

Information on the projects funded by the EEA and Norway Grants is provided by the Programme and Fund Operators in the Beneficiary States, who are responsible for the completeness and accuracy of this information.