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6.8. Advantages of extrusion cooking
Unit 6 - Extrusion
6.8. Advantages of extrusion cooking- The heat and pressure created in the barrel can destroy harmful organisms such as salmonella.
- The raw material is expanded; Starch is gelatinized and oil cells are ruptured (improved digestibility).
- The heat and pressure deactivate destructive enzymes such as those that cause rancidity.
- Increase availability of carbohydrates
- Neutralizes growth inhibitors
- Increase availability of sulphur amino acids.
- Improves palatability.
Last modified: Friday, 13 July 2012, 9:02 AM