CONVENIENCE AND HEALTH FOODS 3 (1+2)

Lesson 8 : Extruded Foods

Functions of Extruders

Extrusion is a versatile technique for production of large number of foods in which

1. Ingredients can be ground into discrete pieces in barrel.
2. Ingredients with gas pockets can be degassed.
3. During extrusion moisture loss of 4-5 percent can take place.
4. Extrusion improves starch gelatinization.
5. A desired amount of mixing action can take place in the extruder barrel.
6. Ingredients can be pasteurized or sterilized during extrusion.
7. Animal and plant proteins can be denatured.
8. An extruder can make desired shapes by changing the die.
9. Texture can be altered in extrusion.
10. The desired cooking effect can be achieved in the extruder.