THE IMPACT OF EXTRUSION PROCESS VARIABLES ON THE NUTRITIONAL VALUE AND SENSORY PROPERTIES OF FUNCTIONAL SNACKS
DOI:
https://doi.org/10.48047/qsny1t57Keywords:
Extrusion process, Product Quality, Manufacturing operationsAbstract
Extrusion is a food manufacturing process in which preconditioned ingredients are fed into an extruder where they undergo different operational units such as mixing, kneading and shaping. Ingredients goes through the tightly fitting screw rotating within the stationary barrel where they are conveyed, mixed and heated. The product exits the extruder through a die where it changes
texture and shape by the release of steam & forces. A variety of food extruders are developed as there is a minimum loss of vitamins and other nutrients due to high temperature and short time processing. The aim of this review is to give comprehensive overview of the extrusion process and its evolution in food processing over time and the role of extrusion parameters in changing key
product qualities such as color, texture and shape and its potential for future advancements.
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References
Choton S, Gupta N, Bandral J, Anjum N, Choudary A. Extrusion technology and its application in food processing: A review. Pharma Innov. 2020 Feb 1;9:162–8.
Bordoloi R, Ganguly S. EXTRUSION TECHNIQUE IN FOOD PROCESSING AND A REVIEW ON ITS VARIOUS TECHNOLOGICAL PARAMETERS. Indian J Sci Res Technol. 2014 Jan 1;02:1–3.
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