Extrusion processing of raw food materials and by-products: A review

Abstract

Extrusion technology has rapidly transformed the food industry with its numerous advantages over other processing methods. It offers a platform for processing different products from various food groups by modifying minor or major ingredients and processing conditions. Although cereals occupy a large portion of the extruded foods market, several other types of raw materials have been used. Extrusion processing of various food groups, including cereals and pseudo cereals, roots and tubers, pulses and oilseeds, fruits and vegetables, and animal products, as well as structural and nutritional changes in these food matrices are reviewed. Value addition by extrusion to food processing wastes and by-products from fruits and vegetables, dairy, meat and seafood, cereals and residues from starch, syrup and alcohol production, and oilseed processing are also discussed. Extrusion presents an economical technology for incorporating food processing residues and by-products back into the food stream. In contemporary scenarios, rising demand for extruded products with functional ingredients, attributed to evolving lifestyles and preferences, have led to innovations in the form, texture, color and content of extruded products. Information presented in this review would be of importance to processors and researchers as they seek to enhance nutritional quality and delivery of extruded products.

A review of sustainable and intensified techniques for extraction of food and natural products

“…This justifies the immense presence of extrusion in various agro-food manufacturing sectors such as fruit and vegetables, dairy products, meat, seafood, and cereal processing, residues from the production of starch, syrup, and alcohol, and residues from the processing of oilseeds. Offiah et al 54 presented the possibilities for developing novel products by extrusion and creating even newer markets for these products to choose from. About one-third of food for human consumption is wasted, from initial agricultural production through processing to consumption.…”

“…In their review, Offiah et al 54 presents many examples of row food products and by-products processed using extrusion. Vegetable oils present a valuable class of bioresources.…”

Use of Legumes in Extrusion Cooking: A Review

“…1 Temperature = 150-160 • C and moisture = 20-22% are optimal for lentil [25,31], horsegram [25] and pinto bean [60]; 2 Temperature = 180 • C and moisture = 22% are optimal for lentil [31]; 3 Temperature <180 • C and moisture >15% are generally optimal for all raw materials [61]. NS = not studied.…”

Development of the formulation for extruded products based on sugar corn grain and determining their quality indicators

“…Extrusion of food products is a relatively new technology in the food industry. Producers use it to produce a large number of products of various sizes, shapes, texture and taste [17]. Producers use extrusion to produce fast food, dry snacks, bread crumbs, bread snacks, cookies, pasta, baby food, dry soups, mixtures of dried beverages, etc.…”