CONVENIENCE AND HEALTH FOODS 3 (1+2)

Lesson 8 : Extruded Foods

Quality Assessment Test for extruders

Table-2 Quality Assessment Test for extruders

Parameters	Process
Physical properties	Bulk density Expansion ratio Viscosity	Standard lab tests Standard lab tests Brook field viscometer
Sensory quality	Crunchiness Cohesiveness Juiciness, hardness sponginess	Universal texture testing machine
Mechanical properties	Fracturability Shear strength Water stability	Universal texture testing machine
Micro structural properties	Uniformity, cavitations fiber formulation and gelatin	Scanning electron microscopy
Functional properties	Water absorption index Water solubility index Fat binding, Rehydration ability Cook ability	Standard laboratory Standard laboratory Standard laboratory Standard laboratory Standard laboratory
Nutritional properties	Protein, fat, carbohydrate. Digestibility, coefficient, PER, feed conversion ratio.	Standard laboratory.