Improving textured protein
2020-2022
Dr. Ganjyal is processing novel plant proteins and insoluble fibers to develop better plant-based meat.
PRODUCTION PLATFORM: Plant-based
TECHNOLOGY SECTOR: End product formulation and manufacturing
Project aims
This project evaluates the physicochemical and functional properties of select plant proteins and insoluble dietary fibers derived from fava bean, lentil, and pea. The research develops and optimizes formulation and processing conditions using high-moisture extrusion.
This work will improve the quality of textured pea protein in preparation of soy- and gluten-free plant-based meat products. It also advances our understanding of how ingredient properties and processing conditions influence the final texture of a product.
Principal researcher
Dr. Girish Ganjyal
Associate Professor and Interim Director, School of Food Science, Washington State University, USA
Dr. Ganjyal specializes in extrusion and ingredient functionality and has a deep understanding of current industry needs, available ingredients, and emerging technologies. He has more than 17 years’ industry and academic experience, including more than 10 years’ experience in protein texturization. His research team has experience in extrusion processing and analysis of legume and cereal proteins.
Pea protein research
Thanks to a research grant from the Specialty Crop Block Grant Program of the Washington State Department of Agriculture (WSDA), Dr. Ganjyal is leading a three-year research project to characterize the physical, chemical, and processing properties of several pea varieties.
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Explore research opportunities
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Check out related resources
Washington State Department of Agriculture funds critical pea protein research
This research is essential and exciting to ingredient companies, plant-based meat manufacturers, and anyone who wants to eat better pea-based products.
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