Journal Article10.1080/10408398.2013.779568
Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review
369
TL;DR: The aim of this review is to give the detailed outlines about the potential of extruded technology in development of different types of products and the role of extrusion-operating conditions and their effect on product development resulting in quality changes i.e physical, chemical, and nutritional, experienced during the extrusion process.
read more
Abstract: Extrusion of foods is an emerging technology for the food industries to process and market a large number of products of varying size, shape, texture, and taste. Extrusion cooking technology has led to production of wide variety of products like pasta, breakfast cereals, bread crumbs, biscuits, crackers, croutons, baby foods, snack foods, confectionery items, chewing gum, texturized vegetable protein (TVP), modified starch, pet foods, dried soups, dry beverage mixes etc. The functional properties of extruded foods plays an important role for their acceptability which include water absorption, water solubility, oil absorption indexes, expansion index, bulk density and viscosity of the dough. The aim of this review is to give the detailed outlines about the potential of extrusion technology in development of different types of products and the role of extrusion-operating conditions and their effect on product development resulting in quality changes i.e physical, chemical, and nutritional, experienced during the extrusion process.
read more
Chat with Paper
AI Agents for this Paper
Find similar papers on Google Scholar, PubMed and Arxiv
Write a critical review of this paper
Analyze citations of this paper to find unaddressed research gaps
Citations
Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten‐free products: An updated overview
Sajad Ahmad Sofi,Naseer Ahmed,Asma Farooq,Shafiya Rafiq,Sajad Majeed Zargar,Fozia Kamran,Tanveer Ali Dar,Shabir Ahmad Mir,Basharat Nabi Dar,Amin Mousavi Khaneghah +9 more
TL;DR: In this article , the current knowledge about buckwheat and its characteristics, nutritional constituents, bioactive components, and their potential for developing gluten-free products to target celiac people (1.4% of the world population) and other health-related diseases.
69
The replacement of cereals by legumes in extruded snack foods: Science, technology, and challenges
Ayten Tas,Aditya Shah +1 more
TL;DR: In this article, the scientific and technological challenges associated with incorporating legume-based flours into extruded cereal-based snacks are reviewed, and the current market situation and the future of legumes-based extruded snacks are also discussed.
61
In-vitro digestibility of rice starch and factors regulating its digestion process: A review.
Nafiya Qadir,Idrees Ahmed Wani +1 more
TL;DR: A review of factors that are known to regulate in-vitro digestibility of rice starch is presented in this article , where the authors provide sufficient information that can help food industries to develop suitable strategies for mitigating digestibility in rice starch.
61
High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review
Zuoyong Zhang,Luji Zhang,Shudong He,Xingjiang Li,Ri Chel Jin,Qian Liu,Shuguang Chen,Hanju Sun +7 more
TL;DR: In this article , the authors review the HME technology, the formation mechanism of HME meat analogues, the effect of food ingredients on HME analogues processing, the systematic analysis method of meat analogions processing, and detection and evaluation methods of meat analogueues.
60
Extrusion cooking increases soluble dietary fibre of lupin seed coat
Liezhou Zhong,Zhongxiang Fang,Mark L Wahlqvist,Mark L Wahlqvist,Jonathan M. Hodgson,Jonathan M. Hodgson,Stuart K. Johnson +6 more
TL;DR: This article investigated the capacity of extrusion cooking to increase the proportion of dietary fibre in the Australian sweet lupin seed coat which is soluble and modify its physicochemical properties (water binding capacity and water solubility).
60
References
Health benefits of dietary fiber
James W. Anderson,Pat Baird,Richard H. Davis,Stefanie P. Ferreri,Mary Knudtson,Ashraf Koraym,Valerie Waters,Christine L. Williams +7 more
TL;DR: Dietary fiber intake benefits a number of gastrointestinal disorders including the following: gastroesophageal reflux disease, duodenal ulcer, diverticulitis, constipation, and hemorrhoids.
Evaluation of encapsulation techniques of probiotics for yoghurt
TL;DR: This review evaluates the merits and limitations of the two common encapsulation techniques, namely extrusion and emulsion, to encapsulate the probiotics for their use in the fermented and other dairy products.
896
Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans
R. Alonso,A. Aguirre,F. Marzo +2 more
TL;DR: Extrusion was the best method to abolish trypsin, chymotryps in, α-amylase inhibitors and haemagglutinating activity without modifying protein content and this thermal treatment was most effective in improving protein and starch digestibilities when compared with dehulling, soaking and germination.
688
The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks
TL;DR: In this article, the effect of extrusion conditions, including feed rate, feed moisture content, screw speed, and barrel temperature, on the physicochemical properties (density, expansion, water absorption index, and water solubility index) and sensory characteristics (hardness and crispness) of an expanded rice snack was investigated.
638