Frito-Lay North America has patented a method to produce chickpea flour with enhanced flavor by extruding chickpea composition with specific parameters. The resulting flour has improved mouthfeel and taste due to controlled concentration of volatiles. GlobalData’s report on Frito-Lay North America gives a 360-degree view of the company including its patenting strategy. Buy the report here.

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According to GlobalData’s company profile on Frito-Lay North America, was a key innovation area identified from patents.

Patent granted for method of producing enhanced chickpea flour

Source: United States Patent and Trademark Office (USPTO). Credit: Frito-Lay North America Inc

A recently granted patent (Publication Number: US11889851B2) discloses a method for producing chickpea flour with enhanced flavor. The method involves providing a chickpea composition, either whole or dehulled, to an extruder with specific moisture content and temperature parameters. The extrusion process results in an extruded chickpea composition with a high percentage of dextrinized starch, releasing volatile compounds that contribute to flavor. The extruded composition is then milled to achieve a specific particle size range of 50 µm to 500 µm in diameter.

Furthermore, the patent claims specify additional details such as the selection of specific volatiles released during the extrusion process, the dextrinization level of the starch in the final product, and the moisture content of the resulting chickpea flour. The method allows for variations in the chickpea composition used, whether whole or dehulled, and includes optional steps such as pre-milling the chickpea composition before extrusion. Overall, the patented method aims to produce chickpea flour with a distinct flavor profile and specific characteristics that can be tailored to meet consumer preferences and industry standards.

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