Extrusion cooking technology: Principal mechanism and effect on direct expanded snacks – An overview
The snack industry is one of the fastest growing food sectors and is an important contributor within the global convenience food market. Nowadays snacks and convenience foods are also consumed regularly in India. Properly designed convenience foods can make an important contribution to nutrition in...
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| Format: | Article |
| Language: | English |
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ISEKI_Food Association (IFA)
2017-04-01
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| Series: | International Journal of Food Studies |
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| Online Access: | https://www.iseki-food-ejournal.com/article/118 |
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| author | Tiwari Ajita Jha S. K. |
| author_facet | Tiwari Ajita Jha S. K. |
| author_sort | Tiwari Ajita |
| collection | DOAJ |
| description | The snack industry is one of the fastest growing food sectors and is an important contributor within the global convenience food market. Nowadays snacks and convenience foods are also consumed regularly in India. Properly designed convenience foods can make an important contribution to nutrition in societies where social changes are altering traditional patterns of food preparation. Extrusion cooking as a popular means of preparing snack foods based on cereals and plant protein foodstuff has elicited considerable interest and attention over the past 30 years. Several studies on the extrusion of cereals and pulses, using various proportions, have been conducted because blends of cereals and pulses produce protein enriched products. Special importance is placed on the physicochemical and chemical modifications of protein, starch and dietary fibre. Extruded products can be categorized for a particular application based on their functional properties such as water absorption and water solubility index, expansion ratio, bulk density and viscosity of the dough. Therefore, the literature was reviewed for effect of extrusion processing on product parameters, and nutritional and anti-nutritional properties of extruded products. |
| format | Article |
| id | doaj-art-647640704a8a44308b195a007c490a90 |
| institution | OA Journals |
| issn | 2182-1054 |
| language | English |
| publishDate | 2017-04-01 |
| publisher | ISEKI_Food Association (IFA) |
| record_format | Article |
| series | International Journal of Food Studies |
| spelling | doaj-art-647640704a8a44308b195a007c490a902025-08-20T02:38:35ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542017-04-016110.7455/ijfs/6.1.2017.a10Extrusion cooking technology: Principal mechanism and effect on direct expanded snacks – An overviewTiwari Ajita0Jha S. K.1Department of Agricultural Engineering, Assam University, Silchar, IndiaDivision of Post Harvest Technology, Indian Agricultural Research InstituteThe snack industry is one of the fastest growing food sectors and is an important contributor within the global convenience food market. Nowadays snacks and convenience foods are also consumed regularly in India. Properly designed convenience foods can make an important contribution to nutrition in societies where social changes are altering traditional patterns of food preparation. Extrusion cooking as a popular means of preparing snack foods based on cereals and plant protein foodstuff has elicited considerable interest and attention over the past 30 years. Several studies on the extrusion of cereals and pulses, using various proportions, have been conducted because blends of cereals and pulses produce protein enriched products. Special importance is placed on the physicochemical and chemical modifications of protein, starch and dietary fibre. Extruded products can be categorized for a particular application based on their functional properties such as water absorption and water solubility index, expansion ratio, bulk density and viscosity of the dough. Therefore, the literature was reviewed for effect of extrusion processing on product parameters, and nutritional and anti-nutritional properties of extruded products.https://www.iseki-food-ejournal.com/article/118Extrusion processingDirect expanded snackSingle screw extruderTwin-screw extruder |
| spellingShingle | Tiwari Ajita Jha S. K. Extrusion cooking technology: Principal mechanism and effect on direct expanded snacks – An overview International Journal of Food Studies Extrusion processing Direct expanded snack Single screw extruder Twin-screw extruder |
| title | Extrusion cooking technology: Principal mechanism and effect on direct expanded snacks – An overview |
| title_full | Extrusion cooking technology: Principal mechanism and effect on direct expanded snacks – An overview |
| title_fullStr | Extrusion cooking technology: Principal mechanism and effect on direct expanded snacks – An overview |
| title_full_unstemmed | Extrusion cooking technology: Principal mechanism and effect on direct expanded snacks – An overview |
| title_short | Extrusion cooking technology: Principal mechanism and effect on direct expanded snacks – An overview |
| title_sort | extrusion cooking technology principal mechanism and effect on direct expanded snacks an overview |
| topic | Extrusion processing Direct expanded snack Single screw extruder Twin-screw extruder |
| url | https://www.iseki-food-ejournal.com/article/118 |
| work_keys_str_mv | AT tiwariajita extrusioncookingtechnologyprincipalmechanismandeffectondirectexpandedsnacksanoverview AT jhask extrusioncookingtechnologyprincipalmechanismandeffectondirectexpandedsnacksanoverview |