EXTRUDED PRODUCT QUALITY ASSESSMENT INDICES: A REVIEW

VARSHA KANOJIA¹*, MOHAN SINGH^2
1Department of Post Harvest Process and Food Engineering, College of Agricultural Engineering, JNKVV, Jabalpur, 482004, Madhya Pradesh, India
²Department of Post Harvest Process and Food Engineering, College of Agricultural Engineering, JNKVV, Jabalpur, 482004, Madhya Pradesh, India
* Corresponding Author : varsha.cae023@gmail.com

Received : 02-09-2016     Accepted : 19-10-2016     Published : 06-11-2016
Volume : 8     Issue : 54       Pages : 2928 - 2934
Int J Agr Sci 8.54 (2016):2928-2934

Keywords : Extrusion Cooking, Physical Properties, Textural Properties, Biochemical Properties
Conflict of Interest : None declared
Acknowledgements/Funding : None declared
Author Contribution : None declared

The extruded product quality assessment is essential for ensuring acceptance of product among the consumers. The qualities which affect the acceptance of extrudate product areas the textural qualities (e.g. hardness, crispiness, crunchiness etc.), physical qualities (e.g. bulk density, sectional expansion ratio, volumetric expansion ratio etc.), nutritional qualities (protein, fat, fiber, carbohydrates etc), organoleptic considerations (e.g. mouth feel, taste), and shelf stability. These qualities are affected by machine parameters (screw speed, temperature in different zone, feed rate etc) and feed parameters (bland ratio and moisture content of feed) during extrusion cooking. This review has focused on findings of different researchers which will help to understand the effects of these different parameters on the quality of extrudate product.