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.

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Response surface methodology was used to investigate the effect of sugar concentration (50-70° Brix), solution temperature (30-60°C), solution to fruit ratio (4:1-8:1) and immersion time (60-180 min) on the water loss, solute gain, rehydration ratio, vitamin-C loss, colour change and sensory overall acceptability of Indian gooseberry (aonla) slices. The optimum process parameters obtained by computer generated response surfaces, canonical analysis and contour plot interpretation were: sugar concentration, 59° Brix solution temperature 51°C, solution to fruit ratio 4:1 and immersion time of 60 min.

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Ultrasound has been found to be a non-thermal method for inactivating microorganisms pertinent to fruit juices. The current research was planned with the goal of investigating the influence of sonication on the quality of guava juice when treated at a constant 40 kHz frequency, 200 W radiating power for different processing times of 2, 6, and 10 min in ultrasonic bath. After ultrasound treatment, the values of pH and titratable acidity varied non-significantly (p > 0.05), while 6 min of sonication showed significant decrement in total soluble solids. The cloud value, color attributes (a* and b*), hue angle, chroma, and antioxidant increased after ultrasound processing.On the other hand, non-enzymatic browning decreased significantly. Furthermore, ultrasound processing significantly (p < 0.05) enhanced the amount of ascorbic acid (2.45%-4.70%) and total phenolics (3.50%-4.35%) regardless of the processing time.The sonication also demonstrated significant effect to inactivate microbial load with maximum total plate count inactivation of 38.18% and highest yeast and mold count inactivation of 33.20% at 10 min of time. A sensory test showed that the sonicated samples of guava juice had a good acceptance similar to fresh juice of guava. Thus, result of this investigation showed that ultrasound processing at 40 kHz can be a practical choice for fruit juice processing at industry level, particularly for guava juice production. Practical ApplicationsIncreasing consumer preferences for healthier foods stimulate the growth of the global fruit juice market. The ultrasound is an emerging novel technology that is seen as a prospective substitute to traditional thermal treatments due to its capability to enhance stability and nutritional quality of juices. This research investigation displayed that the sonication treatment effectively retained the quality attributes of the guava juice. The improved phenolic and antioxidant stability achieved with a novel non-thermal approach is directly linked to the nutritive and economic benefits of industrial processing. This research work promotes a novel processing treatment of ultrasound which enhances the quality and stability of juices.