Advances in Extrusion Technologies

Protein Quality of Extruded Ready-to-Eat Baby Foods from Orange-Fleshed Sweet Potato, Amaranth Seeds, and Soybean Flour Blends

“…They also play a significant role in the management of anxiety, type 2 diabetes, obesity, and hypertension, as well as in the regulation of the immune system, and blood pressure, or as signalling molecules (Ustunol, 2015: Yada, 2018. Extrusion cooking has mostly concentrated on the transitions that starches and proteins undergo during the process, but there is still untapped potential in terms of how starches, proteins, and other macro and micro-ingredients (phenolic chemicals) interact in the extruder (Shah et al, 2021). The use of an extruder to operate a continuing reaction mechanism as heating, pressurizing, shearing, and mixing vessels can lead to the production of foods with distinct processing properties (Bhattacharya, 2020;Pichmony et al, 2020).…”

“…The use of an extruder to operate a continuing reaction mechanism as heating, pressurizing, shearing, and mixing vessels can lead to the production of foods with distinct processing properties (Bhattacharya, 2020;Pichmony et al, 2020). Lipids interact with amylase and form amylose-lipid complexes, the asparaginecarbohydrates (formation of acrylamide), lipid-protein complex, and protein-carbohydrate complex in the Maillard reactions that take place during extrusion cooking (Shah et al, 2021).…”