Effects of extrusion parameters on the physicochemical characteristics of extruded barley ready‐to‐eat snacks

Abstract

Cereal crops have been used extensively to feed ruminant and monogastric animals and serve as a primary energy source (Bdour et al., 2014). Barley, an ancient and important cereal, is the fifth most cultivated cereal in the world, accounting for ~9.4% of the world's total area for cereal production (Youssef et al., 2012). Barley is of particular interest in the production of functional foods owing to its high dietary fiber content. The presence of a number of bioactive components such as β-glucan and phenolic compounds has been identified in barley (Altan et al., 2009). Snack food has become an integral part of most people's diets.These are prepared from natural ingredients to yield products with specific functional properties (İbanogˇlu et al., 2006). Extrusion technology is one of the most widely used processing methods in the food industry because of its low processing cost compared to other cooking and processing methods. Owing to its continuous processing capability, it has been used to modify the functional properties and digestible characteristics of cereals under different heat, moisture, and shear conditions (Carmo et al., 2019;Ding et al., 2005).Thus, extrusion technology is a versatile option for the production of different types of ready-to-eat (RTE) snacks with a puffed structure and quality of properties for consumers (Santala et al., 2014).Extrusion technology plays a central role in the modern cereal-based industry, especially for the production of RTE snack food from corn,

Comprehensive improvement of nutrients and volatile compounds of black/purple rice by extrusion-puffing technology

“…Extrusion puffing technology is one of the most widely used processing methods in the food industry due to its low processing cost compared to other cooking and processing methods ( 23 ). At the same time, black/purple rice is typically a better source of important phytochemicals, fiber, and minerals and has gained popularity due to various active ingredients that prevents most of the chronic diseases ( 2 ).…”

“…Extrusion puffing process is a highly-promising technique for the production of the rice and rice-based products, which greatly impacts the physicochemical properties of rice extrudates (2). In terms of physical properties of extrusion puffing, it has observed that the extrusion puffed sample has relatively lower radial expansion ratio (RER) value than that reported previously (23), which can be attributed to the higher screw rate accelerates the gelatinization of starch and may produce a higher pressure drop at the outlet of the die, thus promoting cell nucleation and expansion (16). Extrusion puffing led to black/purple rice have higher water absorption index (WAI) and water solubility index (WSI) values.…”

Development of innovative tigernut-based nutritional snack by extrusion process: effects of die temperature, screw speed, and formulation on physicochemical characteristics

“…It is an efficient processing technique that produces foods with distinctive textural characteristics (Leonard et al, 2020). Extruders are single-or multiple-screw systems, with twin-screw systems being the most typical ones of BR into flour combination resulted in lower hardness of extrudates while producing ready-to-eat snacks (Chou & Hsu, 2021). BR is rich in fiber and bioactive phytochemicals, such as total phenolic content (TPC) and antioxidants, which have several health benefits, including the prevention of chronic illnesses and better glycemic control (Saleh et al, 2019).…”