Recent development, challenges, and prospects of extrusion technology

Prabha, Krishna; Ghosh, Payel; Abdullah, S.; Joseph, Rosmin M; Krishnan, Reshma; Rana, Sandeep; Pradhan, Rama Chandra

doi:10.1016/j.fufo.2021.100019

Cited by 60 publications

(27 citation statements)

References 63 publications

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“…Extrusion processing is a highly efficient thermo-mechanical processing technology that is commonly employed to produce a wide range of food products such as puffed snacks, breakfast cereals, food ingredients, texturized vegetable proteins, and meat analogs [ 1 , 2 ]. The puffed snacks category is primarily composed of starch-rich expanded products because of starch’s ability to expand relatively better than proteinaceous raw materials, thereby providing better textural attributes and visual appeal [ 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals

Singh

Chen

et al. 2022

Foods

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Butterfly pea flower (BP) is a rich source of bioactive components and can potentially be utilized to produce appealing, wholesome foods. Antioxidant and dietary fiber-enriched breakfast cereals were produced by extrusion cooking using blends of BP and yellow pea flour (YP). BP was added to YP at 0%, 5% and 10% levels (w/w), respectively, and extruded at two temperature profiles with die temperatures of 130 and 150 °C. Incorporation of BP significantly (p < 0.05) improved the total phenolics content, antioxidant properties, and insoluble and total dietary fiber content of the extrudates, with 10% BP extrudates showing the highest values. At a die temperature of 150 °C, the extrudates had a higher expansion ratio, a lower dry hardness, and a higher dry crispiness as compared to those at 130 °C. The color of BP-incorporated extrudates was darker and bluer as compared to the no-BP extrudates. The 10% BP extrudates retained relatively more of their hardness, crispiness, and crunchiness after soaking, indicating a better bowl-life and, therefore, better suitability of this blend formula for breakfast cereal production. Overall, this research shows that healthier breakfast cereals with appealing color and relatively longer bowl-life can be produced using BP, making BP a potential novel ingredient for extrusion formulations.

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Section: Introductionmentioning

confidence: 99%

Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals

Singh

Chen

et al. 2022

Foods

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“…More recently, HMEC has been the focus of research on meat analogs and commercialization (Beniwal et al., 2021; Emin & Schuchmann, 2017; Ferawati et al., 2021; Malav et al., 2015; Prabha et al., 2021). HMEC differs from LMEC because high moisture contents facilitate phase separation and fiber formation when passing through a long cooling die at the end of the extruder (Cheftel et al., 1992; Osen et al., 2014; Wittek, Zeiler, et al., 2021; Zahari et al., 2020).…”

Section: Texturizing Methodsmentioning

confidence: 99%

“…Together they alter the physicochemical properties and structure of these ingredients and convert them into products with a variety of textures such as breakfast cereal, snacks, confectionary, baby foods, and animal feeds (Arêas, 1992;Camire, 1991;Harper, 1989;Murillo et al, 2018;Zhang et al, 2007Zhang et al, , 2019. Extrusion cooking has also established itself as the leading technology for the commercial manufacturing of meat analogs made by texturizing plant-derived proteins (Dekkers et al, 2018;Prabha et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization

Schmid

Farahnaky

Adhikari

et al. 2022

Comp Rev Food Sci Food Safe

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High-moisture extrusion cooking (HMEC) is an efficient method for converting proteins and polysaccharides into fibrous structure that is used in the industrial production of meat analogs. The purpose of this review is to systematically evaluate current knowledge regarding the modification of protein structure including denaturation and reassembly upon extrusion processing and to correlate this understanding to the structure of the final products. Although there is no consensus on the relative importance of a certain type of bond on extrudates' structure, literature suggests that, regardless of moisture level, these linkages and interactions give rise to distinctive hierarchical order. Both noncovalent and disulfide bonds contribute to the extrudates' fibrous structure. At high water levels, hydrogen and disulfide bonds play a dominant role in extrudates' texture. The process parameters including cooking temperature, screw speed, and moisture content have significant albeit different levels of impact on the texturization process. Their correlation with the ingredients' physiochemical properties provides a greater insight into the process-structure-function relationship of meat analogs. The tendency of protein and polysaccharide blends to phase separate rather than produce a homogeneous mix is a particularly important aspect that leads to the formation of fibrous layers when extruded. This review shows that systematic studies are required to measure and explain synergistic and competitive interactions between proteins and other ingredients such as carbohydrates with a focus on their incompatibility. The wide range of plant protein source can be utilized in the HMEC process to produce texturized products, including meat analogs.

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“…Other components can be added in cereals like vegetable ( Xu et al, 2021 ) and fruit ( Bhat et al, 2019 ) extracts. Extrusion-based three-dimensional technology has emerged as a new mode to diversify products without sacrificing their nutritional or sensory qualities ( Prabha et al, 2021 ).…”

Section: Pigmented Cereals As Future Functional Foods and Nutraceuticalsmentioning

confidence: 99%

Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

Kasote¹,

Tiozon

Sartagoda

et al. 2021

Front. Plant Sci.

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Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.

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Recent development, challenges, and prospects of extrusion technology

Cited by 60 publications

References 63 publications

Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals

Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals

High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization

Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

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