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Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review
Abstract
Extrusion of foods is an emerging technology for the food industries to process and market a large number of products of varying size, shape, texture, and taste. Extrusion cooking technology has led to production of wide variety of products like pasta, breakfast cereals, bread crumbs, biscuits, crackers, croutons, baby foods, snack foods, confectionery items, chewing gum, texturized vegetable protein (TVP), modified starch, pet foods, dried soups, dry beverage mixes etc. The functional properties of extruded foods plays an important role for their acceptability which include water absorption, water solubility, oil absorption indexes, expansion index, bulk density and viscosity of the dough. The aim of this review is to give the detailed outlines about the potential of extrusion technology in development of different types of products and the role of extrusion-operating conditions and their effect on product development resulting in quality changes i.e physical, chemical, and nutritional, experienced during the extrusion process.
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Cited by
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Evode, N., Qamar, S. A., Bilal, M., Barceló, D., & Iqbal, H. M. N. (2021) · Case Studies in Chemical and Environmental Engineering · doi:10.1016/j.cscee.2021.100142 · Cited by 800
A review of sustainable and intensified techniques for extraction of food and natural products
Chemat, F., Abert Vian, M., Fabiano-Tixier, A.-S., Nutrizio, M., Režek Jambrak, A., Munekata, P. E. S., Lorenzo, J. M., Barba, F. J., Binello, A., & Cravotto, G. (2020) · Green Chemistry · doi:10.1039/c9gc03878g · Cited by 747
Changes in conformation and quality of vegetable protein during texturization process by extrusion
Zhang, J., Liu, L., Liu, H., Yoon, A., Rizvi, S. S. H., & Wang, Q. (2019) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2018.1487383 · Cited by 325
Dalbhagat, C. G., Mahato, D. K., & Mishra, H. N. (2019) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2019.01.001 · Cited by 283
Effect of extrusion on the anti-nutritional factors of food products: An overview
Nikmaram, N., Leong, S. Y., Koubaa, M., Zhu, Z., Barba, F. J., Greiner, R., Oey, I., & Roohinejad, S. (2017) · Food Control · doi:10.1016/j.foodcont.2017.03.027 · Cited by 283
Metadata
- Authors
- Alam, M. S., Kaur, J., Khaira, H., & Gupta, K.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2015-01-09
- Volume
- 56
- Issue
- 3
- Pages
- 445-473
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2009012338
- Cited by
- 495
- References
- 0
- FWCI
- 11.19
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review. https://app.cochat.ai/papers/10.1080/10408398.2013.779568
- The paper
- Alam, M. S., Kaur, J., Khaira, H., & Gupta, K. (2016). Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2013.779568
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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