ISSN : 0975-3710
EISSN : 0975-9107
SHRADDHA BHOPLE1*, MOHAN SINGH2
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 : shraddhabhople@gmail.com
Received : 23-04-2017 Accepted : 29-04-2017 Published : 24-05-2017
Volume : 9 Issue : 24 Pages : 4278 - 4281
Int J Agr Sci 9.24 (2017):4278-4281
Keywords : Extrusion system, Raw Ingredients, Extruded foods
Academic Editor : Rahul Bhardwaj
Conflict of Interest : None declared
Acknowledgements/Funding : This work was supported in part by Collage of Agricultural Engineering Jawaharalal Nehru Krishi Vishwavidyala Jabalpur, Madhya Pradesh
Author Contribution : All author equally contributed
Extrusion cooking combines the heating of raw materials with the act of extrusion to create a cooked and shaped food product. It is reduces the microbial count and inactivates the enzymes. It is a multi-step, multi-function thermal or mechanical process, it has permitted a large number of food applications. Beneficial changes in the bioavailability as well as in the content of nutrients may take place during extrusion. Special importance is placed on the physico-chemical and chemical modifications of iron, starch and dietary fiber. Extruded product can be categorized for a particular application depending on their functional properties such as water absorption and water solubility index, expansion ratio, bulk density and viscosity of the dough.
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