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Extrusion cooking technology: Principal mechanism and effect on direct expanded snacks – An overview
,
Tiwari Ajita
Contact Tiwari Ajita
Department of Agricultural Engineering, Assam University, Silchar, India
Jha S. K.
Division of Post Harvest Technology, Indian Agricultural Research Institute,
Published: 18.04.2017.
Volume 6, Issue 1 (2017)
pp. 113-128;
Abstract
The snack industry is one of the fastest growing food sectors and is an important contributor within the global convenience food market. Nowadays snacks and convenience foods are also consumed regularly in India. Properly designed convenience foods can make an important contribution to nutrition in societies where social changes are altering traditional patterns of food preparation. Extrusion cooking as a popular means of preparing snack foods based on cereals and plant protein foodstuff has elicited considerable interest and attention over the past 30 years. Several studies on the extrusion of cereals and pulses, using various proportions, have been conducted because blends of cereals and pulses produce protein enriched products. Special importance is placed on the physicochemical and chemical modifications of protein, starch and dietary fibre. Extruded products can be categorized for a particular application based on their functional properties such as water absorption and water solubility index, expansion ratio, bulk density and viscosity of the dough. Therefore, the literature was reviewed for effect of extrusion processing on product parameters, and nutritional and anti-nutritional properties of extruded products.
Keywords
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