Food Extrusion Processing: Characteristics , impacts on nutritional and functional properties

  • Santosh N. Shendge College of Food Technology, Naigaon (Bz), India
  • Sandip T. Gaikwad MIT College of Food Technology, Pune, India
  • Shilpa Bansode College of Food Technology, Naigaon (Bz), India
  • R. B. Kadam College of Food Technology, Naigaon (Bz), India
Keywords: Effect of Food processing, Nutritional value, Temperature, Extrusion


Extrusion cooking is a multi-utilitarian warm/mechanical procedure, which has attracted wide consideration agro-food preparing enterprises. This procedure has different useful impacts like the decimation of against healthful elements, gelatinization of starch, expanded dissolvable dietary fiber, and decreased lipid oxidation. Then again, Maillard's reaction additionally impacts the health benefit of the food by the connection between protein and sugars. There is an impact of raw material composition and process conditions on the health benefits of the product. The extrusion cooking is broadly applied for cereals and protein handling with the end goal that the mellow expulsion condition (low temperature, low habitation time, and high dampness) improves the nourishing nature of food to a great extent. If there should arise an occurrence of hot extrusion conditions, for example, high temperature <200ºC, low dampness content (<15%) with the nearness of high receptive sugars unfavorably influences the dietary nature of food. To acquire a healthfully adjusted food control of procedure parameters alongside the Physico-chemical changes ought to be observed appropriately at a convenient premise. This review additionally endorses the ongoing advancement in food ventures in regards to the expulsion innovation.


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Food Extrusion Processing: Characteristics , impacts on nutritional and functional properties
How to Cite
Shendge SN, Gaikwad ST, Bansode S, Kadam RB. Food Extrusion Processing: Characteristics , impacts on nutritional and functional properties. FASJ [Internet]. 2020May31 [cited 2021Nov.27];1(01):25-8. Available from:
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