The growing demand for natural and healthy food alternatives continues to shape product development across the food industry. At AM Nutrition, we have tested the use of AMN Pea Starch Concentrate (PSC) in gluten-free breading applications, with promising results both functionally and nutritionally.

Functional Role in Coating Systems

Pea Starch Concentrate can be effectively used in breadings and batters, contributing to the growing segment of “free-from” products, gluten-free among them. In a benchmarking study of different gluten-free breadings conducted by AM Nutrition, extruded blends containing 60% and 80% PSC in combination with corn starch were tested. These were applied to marinated chicken and fish to evaluate their performance. Functional and sensorial properties of the pea-based breadings were assessed.

Composition and Test Set-Up

Six different breading blends were tested:

• A: Rice flour, chickpea flour, corn starch, and emulsifier
• B: Corn flour, rice flour, dehydrated carrot, rapeseed oil
• C: Rice flour, chickpea flour, salt, corn starch, and emulsifier
• D: Corn flour, rice flour, dehydrated beet pulp, and emulsifier
• E: 60% AMN Pea Starch Concentrate (PSC), corn meal, pea fibre, emulsifier, and dextrose
• F: 80% AMN Pea Starch Concentrate (PSC), corn meal, pea fibre, emulsifier, and dextrose

Observations and Key Findings

• The inclusion of pea starch in products E and F, significantly reduced the amount of fines or dust (A-D, 12-18% fines, while E-F, 4-6%).
• Less amount of fines with inclusion of PSC, may have a significant cost reduction in terms of product losses on food manufacturers.
• The sensorial properties of the products E and F were excellent in taste and functionality, supplying desirable crispiness and aromatic flavour after frying the products.
• The addition of pea ingredients to the battering and breading systems also improved the nutritional value of foods.

Contact us to learn more about AMN Pea Starch Concentrate.