Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review

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.

Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions

“…In conventional food extrusion, the material is moistened, heated under pressure, and mechanically sheared as it is conveyed. Extrusion is used in the production of breakfast cereals, some biscuits (Alam, Kaur, Khaira, & Gupta, 2016;Delcour et al, 2012;Hager, Zannini, & Arendt, 2012), and some meat analogues, but also in nonfood applications, such as the production of bioplastics. In extrusion, the formulation is generally subjected to elevated temperature, pressure, and shear.…”

“…Shomer, Lookhart, Salomon, Vasiliver, and Bean (1995) reported that albumins and globulins are more heat stable than HMW glutenins, while reported that γ -and α-gliadins are more heat labile than ω-gliadins. Protein polymerization is dominated by SS bond formation and mainly takes place in the extruder itself (Alam et al, 2016;Fischer, 2004;Pietsch, Emin, & Schuchmann, 2017). For meat analogues, the polymerization of wheat gluten largely determines end product quality (Pietsch, Emin, & Schuchmann, 2017).…”

“…For meat analogues, the polymerization of wheat gluten largely determines end product quality (Pietsch, Emin, & Schuchmann, 2017). With extrusion, wide variation in sizes, shapes, texture, and taste can be obtained (Alam et al, 2016). Of course, finding the right settings is critical for end product quality (Hager et al, 2012;Padalino et al, 2016) and digestibility (Meijun Zhu, personal communication).…”

Nutritional and Functional Properties of Extruded Cassava‐Soy Composite with Grape Pomace

“…Food ingredients and their components undergo several transformations during extrusion cooking giving rise to extrudates with improved functionalities. The changes in the functional properties are related to the nutritional properties of extrudates …”

Minerals content of extruded fish feeds containing cricket (Acheta domesticus) and black soldier fly larvae (Hermetia illucens) fractions

“…Extrusion is a modern processing method that can be used to process insects and insects-based products such as fish feeds. It has the benefits of improving the nutritional value of end products, destroying undesirable enzymes and anti-nutritional factors (Nikmaram et al 2015;Alam et al 2016;Filipovic et al 2010) and it has also been shown to enhance the apparent absorption of minerals (Razzaq et al 2012;Alonso et al 2001).…”