International Journal of Processing and Post harvest Technology

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Application of Extrusion Cooking Technology in Food Industry


Affiliations
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri (M.S.), India
     

   Subscribe/Renew Journal


Snack foods are being considered integral part of human food habits and they become more relevant if targeted to satisfy the need. The promising feature of the technology is that the final product can be tailored as per nutrition requirement by changing the feed material composition. The concern of the present time to prepare such food products which can be aid in control prevailing diseases like heat problems, diabetics, blood pressure etc. extrusion cooking is a feasible technique to manufacture expanded products and has been the objects of studies to enhance the nutrition and functional properties of extrudates for the development of various product. Extrusion cooking results in starch gelatinization, denaturation of proteins, inactivation of many native enzymes and antinutritional factors, reduction of microbial counts and improvements in digestibility and biological value of proteins. Extruded product can be categorized for a particular application depending on their functional properties such as water absorption and water solubility indexes, expansion ratio, bulk density and viscosity of the dough.

Keywords

Application, Extrusion, Cooking Technology, Food Industry.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Adeleke, R.O. and Odedeji, J.O. (2010). Functional properties of wheat and sweet potato flour blends. Pakistan J. Nutr., 9 (6):535-538.

  • Altan, A., Kathryn, L. , McCarthy and Medeni, M. (2008a). Twin screw extrusion of barley-grape pomace blends: Extrudate characteristics and determination of optimum processing condition. J. Food Engg., 89:24-32.

  • Altan A., Kathryn, L. McCarthy and Medeni, M. (2008b). Evaluation of snack food from barley-tomato pomace blends by extrusion processing. J. Food Engg., 84:231-242.

  • Bhattacharaya, P., Ghosh, U., Gangopadhyay, H. and Raychaudhuri,U.(2005).Physico-chemical characteristics of extruded snacks prepared from rice, corn and taro by twin screw extrusion. J. Scient. &Indust;. Res.,65:165-168.

  • Bhattacharyya, S., Das, H. and Bose, A.N. (1993). Effect of extrusion process variables on microstructure of blends of minced fish and wheat flour. J. Food Sci. & Technol., 21 (1):22-28.

  • Bhattacharya, S. and Prakash, M. (1994).Extrusion of blends of rice and chick pea flours: A response surface analysis. J. Food Engg., 21:315-330.

  • Bisharat G.I., Oikonomopoulou, V.P., Panagiotou,N.M., Krokida, M.K. and Maroulis, Z.B. (2013). Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables. Food Res. Internat., 53:1–14.

  • Borhade, V.P., Kadam, S.S. and Salunkhe, D.K. (1983). Solubilization and functional properties of moth bean (Vigna aconitifolia J.) Marechal and horse gram (Macrotyloma uniflorum L.) Verdc. proteins. J. Food Biochem., 8 (3):229-235.

  • Byung-Kee, B., Powers, J. and Ngugen, L.T. (2004). Extrusion of regular and waxy barley flours for production of expanded cereals. Cereal Chem., 81(9):94-99.

  • Caravalho,W.P. and Mitchell, J.R. (2000). Effect of sugar on extrusion of maize grits and wheat flour. Internat. J. Food Sci. & Technol., 35:569-576.

  • Deshpande, H.W. and Poshadri, A. (2011). Physical properties and sensory characteristics of extruded snacks prepared from Foxtail millet based composite flours. Internat. Food Res. J., 18:59-64.

  • Faller, J.Y., Klein, B.P. and Faller, J.F. (1999). Acceptability of extruded corn snacks as affected by inclusion of soy protein. J. Food Sci., 64 (1):185-188.

  • Filli, K.B., Kama, I. N., Abubakar, U.M. and Jideani, V.A. (2010). Influence of extrusion variables on some functional properties of extruded millet-soybean for the manufacture of fura: A Nigerian traditional food. African J. Food Sci., 4 (6):342-352.

  • Gutkoski, L.C. and El-Dash, A.A. (1999). Effect of extrusion process variables on physical and chemical properties of extruded oat products. Plant Foods Human Nutr., 54 (4):315-325.

  • Iwe, M.O. (1998). Effects of extrusion cooking on functional properties of mixtures of full-fat soy and sweet potato. Plant Foods Human Nutr., 53:37-46.

  • Jha, S.K. and Prasad, S. (1997).Development of cereal–pulse based extrudates. J. Agric. Engg.,34 (1):24-31.

  • Jyothi, A.N., Sheriff, J.T. and Sajeev, M.S. (2009). Physical and functional properties of arrowischolar_main starch extrudates. J. Food Sci., 74 (2):97-104.

  • Kohda, Y., Takayoshi, A. and Sutrisno (1989). Effects of feed moisture content and process temperature on the product properties and processing characteristics of cassava extrusion. Sci. Bull. College Agric. Univ. Ryukyu, 36:89-97.

  • Laike, K., Solomon, W. W., Geremew, B. and Senayit, Y. (2010). Effect of extrusion operating conditions on the physical and sensory properties of tef [Eragrostis tef (Zucc.) Trotter] flour extrudates. Eithppian J. Agric. Sci.& Technol., 1:27-38.

  • Lazou, A. and Krokida, M. (2010). Structural and textural characterization of corn–lentil extruded snacks. J. Food Engg., 100 : 392-408.

  • Lazou, A.E., Michailidis, P.A., Thymi, S., Krokida, M.K. and Bisharat, G.I. (2007). Structural properties of corn – legume based extrudates as a function of processing conditions and raw material characteristics. Internat. J. Food Propert., 10(4):721-738.

  • Mishra, A., Bapat, M.M., Tilak, J.C. and Thomas, P.A. (2006).Antioxidant activity of Garcinia indica (kokum) and its syrup. Curr. Sci., 91(1):90-93.

  • Murekatete, N., Fie, H. and Claver, I. (2010).Characterization of ready-to-eat composite porridge flours made by soymaizesorghum-wheat extrusion cooking process. Pakistan J. Nutr., 9 (2):171-178.

  • Plahar, W.A., Okezie, B.O. and Gyato, C.K. (2003). Development of a high protein weaning food by extrusion cooking using peanuts, maize and soybeans. Plant Foods Human Nutr., 58 (3):1-12.

  • Priya, Witkul W., Beutch, L.R., Philips, R.D. and Resurreccion, A.V.A. (1995). Modeling the effects of peanut flour, feed moisture and extrusion temperature on physical properties of an extruded snack product. Internat. J. Food Sci., 30:37-44.

  • Santosa, B.A.,Sudaryano, S. and Widowati, S. (2008). Characteristics of extrudate from four varieties of corn with aquadest addition. Indonesian J. Agric., 1(2):85-94.

  • Sharma S., Saxena, A.K. and Saxena, V. K. (2002).Nutritional quality of evaluation of selected improved maize genotypes of Punjab. Indian J. Nutr. & Dietet., 39:194-196.

  • Singh, B., Sekhon, K.S. and Singh, N. (2007b). Effects of moisture, temperature and level of pea grits on extrusion behaviour and product characteristics of rice. Food Chem., 100:198-202.

  • Sun, T., Lærke, H.N., Jørgensen, H. and Knudsen, K.E.B. (2006). The effect of extrusion cooking of different starch sources on the in vitro and in vivo digestibility in growing pigs. Anim. Feed Sci. & Technol., 131:67–86.

  • Varalakshmi, K.N., Sangeetha, C.G., Shabeena, A.N., Sunitha, S.R. and Vapika, J. (2010). Antimicrobial and cytotoxic effects of Garcinia indica fruit rind extract American. Eurasian J. Agric.& Environ. Sci., 7 (6):652-656.


Abstract Views: 384

PDF Views: 0




  • Application of Extrusion Cooking Technology in Food Industry

Abstract Views: 384  |  PDF Views: 0

Authors

A. A. Sawant
Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri (M.S.), India
N. J. Thakor
Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri (M.S.), India
S. B. Swami
Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri (M.S.), India

Abstract


Snack foods are being considered integral part of human food habits and they become more relevant if targeted to satisfy the need. The promising feature of the technology is that the final product can be tailored as per nutrition requirement by changing the feed material composition. The concern of the present time to prepare such food products which can be aid in control prevailing diseases like heat problems, diabetics, blood pressure etc. extrusion cooking is a feasible technique to manufacture expanded products and has been the objects of studies to enhance the nutrition and functional properties of extrudates for the development of various product. Extrusion cooking results in starch gelatinization, denaturation of proteins, inactivation of many native enzymes and antinutritional factors, reduction of microbial counts and improvements in digestibility and biological value of proteins. Extruded product can be categorized for a particular application depending on their functional properties such as water absorption and water solubility indexes, expansion ratio, bulk density and viscosity of the dough.

Keywords


Application, Extrusion, Cooking Technology, Food Industry.

References