Extrusion technology and its application in food processing: A review

Choton, Skarma; Gupta, Neeraj; Bandral, Julie D; Anjum, Nadira; Choudary, Ankita

doi:10.22271/tpi.2020.v9.i2d.4367

Cited by 66 publications

(41 citation statements)

References 21 publications

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“…Thermoplastic extrusion is one of the processes that exposes raw materials or formulations prepared to high temperatures for a short time, which significantly reduce or eliminate most antinutritional compounds (Batista et al, 2010;Diouf et al, 2019;Choton et al, 2020), and modifies the format or expands the raw material (Akhtar et al, 2015), allowing to obtain a diversity of products in a short processing time (Choton et al, 2020), and has recently been directed for obtaining versions of products with healthy and nutritious characteristics for consumers of all age groups (Jakkanwar et al, 2018). Ready-to-eat products made exclusively from whole cowpea flour are more nutritious and healthier than those obtained from traditional cereal flours, and can be consumed by individuals with restricted gluten intake, such as: celiac, represented by about 1.4% of the population (Singh et al, 2018); those who are sensitive or who choose not to consume gluten, which represent 7 to 14% of the population (Cabrera-Chávez et al, 2017).…”

Section: Otimização Da Retenção De Nutrientes Em Farinhas Integrais E...mentioning

confidence: 99%

Optimization of nutrient retention in whole flours extruded from cowpea biofortified grain

Hashimoto

Sampaio

Franco

et al. 2021

Braz. J. Food Technol.

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Whole flour of cowpea grains of the cultivar BRS Tumucumaque biofortified in iron and zinc were processed in a co-rotating twin-screw extruder Clextral HT 25. A central rotational composite design 23, combining temperature (from 86.4 to 153.6 °C), screw rotation speed (from 163.6 to 836.4 rpm) and moisture content (from 16.6% to 23.4%), was used to assess the effects on flour constituents. The three variables significantly affected (p < 0.05) the levels of protein and copper in the extrudates. The reactions of the extrusion process caused a decrease in the levels of proteins and an increase in the levels of copper, zinc and potassium, and these amounts were accentuated as the values of the process variables approached those of the central point region. Extreme conditions at high rotational screw speeds combined with low moisture content reduced the magnesium content, at the opposite end of the values for these two variables, the intensity of the reduction was lower. In the analysis of global desirability, it was found that the extrusion condition at 112.6 °C, 587.4 rpm and 23.4% moisture provided the highest nutrient retention. The levels of iron and zinc remained above 60 and 40 mg kg-1, respectively, in extruded products.

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Section: Otimização Da Retenção De Nutrientes Em Farinhas Integrais E...mentioning

confidence: 99%

Optimization of nutrient retention in whole flours extruded from cowpea biofortified grain

Hashimoto

Sampaio

Franco

et al. 2021

Braz. J. Food Technol.

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“…Several snack foods are offered to the market using different production techniques. In extrusion technology, one of the different techniques, many processes such as mixing/kneading, homogenization, stabilization, cooking, expansion, shaping, and partial drying can be performed in a short time (1-2 minutes) with a single device [2]. Corn-based snack foods, expanded using extrusion technology, loved and consumed by all age groups, are popular foods.…”

Section: Introductionmentioning

confidence: 99%

Improvement of Functional and Nutritional Properties of Extruded Snacks with the Utilization of Red Dog Flour

Şahin

Bilgiçli

Sayaslan

2023

Braz. arch. biol. technol.

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Red dog flour (RDF), a milling by-product, is rich in nutritionally and functionally crucial components. Extrusion conditions for extruded corn snacks (ECS) with RDF were optimized using Response Surface Methodology (RSM) with Box-Behnken Design (moisture content: 13.5%, RDF ratio: 20%, screw speed: 468 rpm, and die temperature: 110°C). Then, functional, nutritional, and sensory properties of ECS containing an increasing ratio of RDF were determined. The addition of RDF improved ash (1,84 fold), fat (2,7 fold) protein (0,51 fold), dietary fiber (roughly 2,8 fold), and mineral content (Fe, K Mg, P, and Se) significantly compared to ECS without RDF. Extrusion condition considerably declined the total phenolic content (from 144.50 to 25,09 mg GAE/100g), Trolox equivalent of antioxidant capacity (from 1.13 to 0.41 mMol Trolox/g), and phytic acid content (from 2147 to 968.11 mg/100g) of ECS with RDF compared to raw materials. However, the increasing ratio of RDF had an increment in bioactive compounds (up to 2,38 fold mg GAE/100g, and 1,63 fold mMol Trolox/g) and phytic acid content (up to 0.36 fold). According to the sensory evaluation, 30% of ECS with RDF was the most preferable snack.

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“…Among these techniques, ME is well known and the most widely used [1] because of its numerous advantages such as producing complex parts with less materials and time [4], low-cost [4], environmental friendliness [5], etc. The ME technique is popular in several research areas, such as the food industry [6], medicine [7], aerospace [8], and so on. In recent years, ME has been used in metal object manufacturing [9].…”

Section: Introductionmentioning

confidence: 99%

Machine Learning-Based Void Percentage Analysis of Components Fabricated with the Low-Cost Metal Material Extrusion Process

Zhang

Fidan

2022

Materials

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Additive manufacturing (AM) is a widely used layer-by-layer manufacturing process. Material extrusion (ME) is one of the most popular AM techniques. Lately, low-cost metal material extrusion (LCMME) technology is developed to perform metal ME to produce metallic parts with the ME technology. This technique is used to fabricate metallic parts after sintering the metal infused additively manufactured parts. Both AM and sintering process parameters will affect the quality of the final parts. It is evident that the sintered parts do not have the same mechanical properties as the pure metal parts fabricated by the traditional manufacturing processes. In this research, several machine learning algorithms are used to predict the size of the internal voids of the final parts based on the collected data. Additionally, the results show that the neural network (NN) is more accurate than the support vector regression (SVR) on prediction.

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Extrusion technology and its application in food processing: A review

Cited by 66 publications

References 21 publications

Optimization of nutrient retention in whole flours extruded from cowpea biofortified grain

Optimization of nutrient retention in whole flours extruded from cowpea biofortified grain

Improvement of Functional and Nutritional Properties of Extruded Snacks with the Utilization of Red Dog Flour

Machine Learning-Based Void Percentage Analysis of Components Fabricated with the Low-Cost Metal Material Extrusion Process

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