Vol. 12, Issue 5 (2023)

Author(s):
Nitu Kumari, Ananya Singh, Rajmol, Harshita Jain and Sayyad Althaf

Abstract:
Extrusion technology is becoming more and more popular in agro-food processing industry. For creation of a novel food product, global agro-food industries use mixing, forming, texturization and cooking. Extrusion cooking is a high temperature, short time process (HTST) and two of its major benefits are inactivation of enzymes and reduction of microbial contamination. Extrusion cooking outperform the conventional cooking most of the time as it’s productivity and nutrient retention in foods is higher. Extrusion is emerging as crucial processing technique in food industry because of numerous advantages over other processing techniques. This technique is one of the most economically sound method as it provides platform for processing of different products from different food groups either by changing minor or significant ingredient and conditions processing. Extrusion technique is used in the food processing sector to produce a wide range of snacks, pasta, morning cereals, pet foods, supplemental foods, and other textured foods. It is an affordable technique that allows by-products and residue from food processing to be added back into the food supply. Extrusion technology's adaptability makes it simple to combine several affordable basic materials to create goods that are both nutritionally fortified and value-added. Less moisture is present in extruded items, which also have a longer shelf life and are safe for microorganisms. The benefits of this technology include product variability, excellent quality, production of novel foods, and quick processing times.