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AUTHOR(S): Simran Beniwal
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ABSTRACT Food production uses extrusion technology and has done so for many years. Extrusion cooking can be used to produce food items such as ready-to-eat cereals, a few snacks, dry or semi-moist pet feeds, confectionery goods, macaroni products, and goods containing texturized soy protein. In food manufacturing, extrusion entails pressing soft, combined ingredients through a hole in a perforated plate or die intended to create the desired form. The meal is extruded and then chopped using blades into desired sizes. The device that pushes the mixture through the die is called an extruder, and the mixture is referred to as extrudate. Typically, the extruder consists of a sizable revolving screw that is fitted securely inside a stationary barrel with a die at the end. The effects of extrusion cooking on food items' nutritional quality are debatable since extrusion may alter the extrudate's carbohydrate, dietary fibre, protein and amino acid profile, vitamins, and mineral content in ways that are either advantageous or detrimental. Extrusion at a high temperature for a brief period of time "minimises losses in vitamins and amino acids." Extrusion makes it possible to produce some foods in large quantities and "denatures antinutritional elements," such as eliminating poisons or eradicating bacteria. Moreover, it affects the product's "protein quality and digestibility" and form, texture, colour, and flavour. |
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KEYWORDS extrudates, lysin retention, protein digestibility, starch gelatinization, total phenolic content |
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Cite this paper Simran Beniwal. (2023) Extrusion Technology and Its Effects on Nutritional Values. Food and Nutrition Science - An International Journal, 7, 7-18 |
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