Extrusion Technology: Solution to Develop Quality Snacks for Malnourished Generation

Pathak, Neha; Kochhar, Anita

doi:10.20546/ijcmas.2018.701.158

Cited by 12 publications

(4 citation statements)

References 41 publications

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“…It is one of the contemporary food processing technologies applied for development of variety of snacks, textured and supplementary foods. Extruded products have less moisture content, longer shelf life, nutritionally rich and are microbiologically safe (Pathak and Kochhar, 2018) [24] .…”

Section: Introductionmentioning

confidence: 99%

Extrusion technology and its application in food processing: A review

Choton¹,

Gupta²,

Bandral³

et al. 2020

Pharma Innovation

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Section: Introductionmentioning

confidence: 99%

Extrusion technology and its application in food processing: A review

Choton¹,

Gupta²,

Bandral³

et al. 2020

Pharma Innovation

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“…7, 8). According to [30], micronization shows an increase in seed volume (~13-30 %) of legumes due to rapid internal heating and increased water vapor pressure inside the material, which led to an increase in the protein content.…”

Section: Discussion Of Results Of Research To Determine the Optimal T...mentioning

confidence: 99%

Development of technologies for obtaining grain bases and special additives from local grain raw materials to make products of increased nutritional value

Chakanova

Shaimerdenova

Bekbolatova

et al. 2022

EEJET

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The object of research reported in this paper is grain and leguminous crops of Kazakhstan. Grains and leguminous crops, as well as products that are made from them, are of great importance in human nutrition because they are sources of protein, fat, carbohydrates, some vitamins, and macro and microelements. They contain plant fibers, as well as a number of biologically active substances necessary for the normal functioning of the entire human body. At the same time, modern technologies for processing and manufacturing products from cereals are associated with significant losses of nutrients embedded in them by nature when producing refined products. The problem that needs to be solved is to study the impact exerted on grain crops by various processing techniques and to propose the most optimal ones that make it possible to maximally preserve the nutrients of grain raw materials laid down by nature. A comparative study of the following grain processing techniques was carried out: micronization, extrusion, germination, and fine grinding. Processing modes have been proposed, which could significantly reduce the loss of useful substances of the grain. The chemical and vitamin composition of processed products has been studied. It was established that fine grinding and extrusion processing are the most acceptable because they allowed the use of grain without separating the shells containing the main nutrients of the grain. The suggested processing modes contribute to the production of grain bases and additives with the most optimal vitamin-mineral formulation. This study's results contributed to a better understanding of the impact of the examined techniques for processing grains and legumes on the vitamin-mineral complex of the resulting products. Grain processing modes can be recommended for practical application.

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“…It is a modern food processing technology used to create a wide range of supplemental, textured, and snack foods. Extruded foods contain less moisture, are nutritionally dense, are microbiologically safe, and have a longer shelf life (Pathak & Kochhar, 2018).…”

Section: Introductionmentioning

confidence: 99%

A Review on The Improvement of Extruded Food Processing Equipment: Extrusion Cooking in Food Processing

Abilmazhinov

Bekeshova

Нестеренко

et al. 2023

Food Sci. Technol (Campinas)

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The extrusion technique, which combines mixing, shaping, texturing, and heating to create a unique food product, is gaining popularity in the worldwide agro-food processing sector. Extrusion cooking is a high-temperature, short-time (HTST) method that kills bacteria and inactivates enzymes. Compared to conventional cooking, extrusion cooking is favored because of its high productivity and substantial nutrient retention. Extrusion technology has become an essential tool in the food processing industry with its various benefits over other processing methods. It is a low-cost approach that provides a platform for processing a variety of items from several food categories by altering major or minor components and processing conditions. Extrusion technique is used in the food sector to create a wide range of supplemental foods, pet foods, morning cereals, pasta, snacks, and other textured foods. It's a low-cost method of reintroducing food processing waste and by-products into the food supply. Extrusion technology's flexibility allows for the production of value-added products and nutritionally dense fortified goods using various low-cost raw ingredients. Extruded goods are microbiologically safe, have a longer shelf life, and have less moisture content. This technology's advantages include product diversity and excellent quality and new food productivity and low processing time.

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Extrusion Technology: Solution to Develop Quality Snacks for Malnourished Generation

Cited by 12 publications

References 41 publications

Extrusion technology and its application in food processing: A review

Extrusion technology and its application in food processing: A review

Development of technologies for obtaining grain bases and special additives from local grain raw materials to make products of increased nutritional value

A Review on The Improvement of Extruded Food Processing Equipment: Extrusion Cooking in Food Processing

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