Vol. 8, Issue 4 (2019)

Author(s):
Srishti Agarwal and Ekta Singh Chauhan

Abstract:
Primarly shaping process of the food products is known as extrusion. Mixture can be fed as a mash or subjected to further processing that usually involves heat or heat and pressure in combination to the ingredients that are grounded and mixed. The most common forms of this thermal processing in the food industry are steam flaking, extrusion/expansion, pelleting and roasting. It’s been since long time, around 50 years that extrusion processing has been used in the preparation of human food. Extrusion is a highly flexible process for various raw materials. An extruder is considered as high temperature short time (HTST) bioreactor that transforms a variety of raw ingredients into modified intermediate and finished products. This review paper focuses on the change in nutritional composition due to extrusion and formulation of products which can be made using this process.