CONVENIENCE AND HEALTH FOODS 3 (1+2)

Lesson 8 : Extruded Foods

Ingredients and Raw materials

• Cereals such a wheat, rice, corn, oats.
• Pulses viz bengal gram and green gram and soya rich in proteins and B complex vitamins and minerals.
• Millets like sorghum, ragi, small and little millets, rich in phyto chemicals and micro nutrients.
• Oilseed meals such as defatted groundnut flour and defatted soya flour.
• Root crops including potato flour, tapioca flour.
• Sweeteners, sugar, liquid glucose and maltodextrins.
• Emulsifiers like glycerol monstearate for ensuring fat dispersion in the food.
• Fats and oils such as vanaspati or refined oils.
• Fiber material, ingredients like wheat fiber and apple fiber which have hypoglycemic and hypocholestrolemic effects.
• Isolated starch like corn starch or tapioca starch.
• Coloring matters from water soluble and fat soluble colors.
• Flavoring material synthetic or natural in powder and liquid forms