The use of tubers in the development of extruded snacks: A review

Abstract

Extrusion cooking technology is a process that is widely used in the food industry in the formation of various types of products, coupled with many research activities (Dalbhagat et al., 2019;Yousf et al., 2017). Extrusion cooking can be defined as a thermomechanical process, in which heat transfer, mass transfer, pressure change, and shear force together produce cooking, sterilization, drying, melting, texturing, conveying, blowing, mixing, kneading, and shaping (Dalbhagat et al., 2019); it can also replace many conventional processes in the food and feed industry due to its versatility, low operating cost, energy efficiency, high productivity, high quality of the resulting products, and improved digestibility (Qiao et al., 2021). The most used ingredients to produce extruded foods are cereals due to their ability to provide texture, structure, volume, and many other characteristics when obtaining finished products (Seth et al., 2015).However, cereal grains tend to be low in protein and have a low biological value due to their restricted content of essential amino acids and are usually fortified with lysine or legume protein to produce nutritious snacks (Kumar et al., 2010a). The tubers have been studied to know their composition, to be used in the creation of new products. However, different studies have been carried out evaluating the extrusion process in different fruits and vegetables that contain compounds of high nutritional value, such as tubers, which have been shown to be a good source of high content of starch, in addition to excellent antioxidant, antibacterial and antifungal properties, these have been used as an ingredient for the production of different extruded food products (