International Journal of Modern Science and Technology

INDEXED IN 

International Journal of Modern Science and Technology, 1(1), 2016, Pages 1-4. 


Role of extrusion technology in food processing and its effect on nutritional values
G. Baskar, R. Aiswarya
Department of Biotechnology, St. Joseph’s College of Engineering, Chennai – 600 119. India.

Abstract
Extrusion cooking is a multi-functional thermal/mechanical process, which has drawn wide attention in agro-food processing industries. This process has various beneficial effects like destruction of antinutritional factors, gelatinization of starch, increased soluble dietary fiber and reduced lipid oxidation. On the other hand, Maillard reaction also influence in the nutritional value of the food by the interaction between protein and sugars. The raw material and their composition along with the process condition also influence the nutritional value of the food. The extrusion cooking is widely applied for cereal and protein processing such that the mild extrusion condition (low temperature, low residence time and high moisture) improves the nutritional quality of food largely. In case of high extrusion condition such as high temperature <200ºC, low moisture content (<15%) with the presence of high reactive sugars adversely affects the nutritional quality of food.  In order to obtain a nutritionally balanced food control of process parameters along with the physico-chemical changes should be monitored properly at timely basis. This review also suggests the recent development in food industries regarding the extrusion technology.

Keywords: Extrusion cooking; Maillard reaction; Nutritional value; Temperature.


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