Vol. 8, Issue 2 (2019)

Author(s):
Gaurav A Shelar and Sandip T Gaikwad

Abstract:
Extrusion processing play the important role in food processing for the manufacturing of pasta, textured vegetable protein (TVP), ready to eat products such as snacks produced from cereals, in which baby foods, breakfast cereals, dietary fibre, pet foods, cereal based modified starch and traditional products. Extrusion technology is a food processing operation which is carried out by the combination of different operations such as mixing, shaping, kneading, forming and cooking. Extrusion cooking helps to lower the microorganism activity and helps in enzyme inactivation. Extrusions have impact on the qualities of food products due to high temperature. The major impact is on nutritional qualities along with physiochemical properties. As the nature of protein, starches and other constituents will be changed due to alteration in chemical structure. Various types of extruder are utilised for production of extruded items. The extrusion is classified according to two basis i.e. operation and construction. On the basis of operation extruder is classified as hot extruder and cold extruder and on the basis of operation it is classified as twin screw and single screw. The extruder is a machine which passes mixed ingredient through a specific type of die or orifice and formed material by the extruder is known as extruded. The rotating screw present in the extruder is fitted within a barrel which has the die at the end. This article focuses on the extrusion in food sector along with extrusion type and impacts of extrusion on different properties of food products.