Extrusion processing of agri-horti and dairy products: A review

Abstract

Extrusion processing is a versatile process used for producing kind of food products. Raw material ideal for extrusion processing are ingredients rich in starch and protein. In extrusion processing, properties of extrudates change due to thermo-mechanical operation in which moisture, pressure, temperature and mechanical shear are applied to starchy and proteinous raw material. Other ingredients such as cereals, pulses and byproduct of the grain milling, protein rich components, dietary fibres, fruit and vegetables’ extract, and dairy ingredients could be incorporated into extrudates for enhancing the nutritional properties of the product as well as for producing variety of food products. Fortification of these ingredients not only changes the nutritional profile but also alter the functional properties of the final extruded product. In this paper, effect of incorporation of these ingredients on the final characteristics of the extrudates has been reviewed.