Development of Fiber-Containing Non-Expanded Products by Extrusion Cooking Process

1994 ◽  
pp. 870-872
Author(s):  
Wenchang Chiang ◽  
Ming-Jyh Shih ◽  
Ann-Rong Yiao ◽  
Jyh-Huar Weng
Keyword(s):  
Extrusion Cooking ◽  
Cooking Process

scholarly journals Optimization and characterization of rice–pigeon pea flour blend using extrusion cooking process

2021 ◽  
Author(s):  
Ndaliman Mohammed Banki ◽  
Aliyu Salihu ◽  
Aliyu Muhammad ◽  
Shuaibu Mallam Bala
Keyword(s):  
Pigeon Pea ◽  
Extrusion Cooking ◽  
Cooking Process ◽  
Pea Flour ◽  
Flour Blend

scholarly journals The Extrusion Cooking Process for the Development of Functional Foods

2018 ◽  
Author(s):  
Martha G. Ruiz-Gutiérrez ◽  
Miguel Á. Sánchez-Madrigal ◽  
Armando Quintero-Ramos
Keyword(s):  
Functional Foods ◽  
Extrusion Cooking ◽  
Cooking Process

In-line colour and composition monitoring in the extrusion cooking process

2000 ◽  
Vol 33 (7) ◽  
pp. 621-628 ◽  
Author(s):  
F. Apruzzese ◽  
S.T. Balke ◽  
L.L. Diosady
Keyword(s):  
Extrusion Cooking ◽  
Cooking Process ◽  
Composition Monitoring

Improving bioactivities of Jatropha curcas protein hydrolysates by optimizing with response surface methodology the extrusion cooking process

2016 ◽  
Vol 85 ◽  
pp. 353-360 ◽  
Author(s):  
Marco Valdez-Flores ◽  
Lourdes J. Germán-Báez ◽  
Roberto Gutiérrez-Dorado ◽  
Sergio Medina-Godoy ◽  
Claudia Norzagaray-Valenzuela ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Jatropha Curcas ◽  
Protein Hydrolysates ◽  
Extrusion Cooking ◽  
Cooking Process

scholarly journals Influence of Oil on Extrusion Cooking Process of Maize Semolina in a Twin Screw Extruder

2017 ◽  
Vol 13 (2) ◽  
pp. 100-103
Author(s):  
Anneli Falk ◽  
Anja Fuhrmann ◽  
Kirsten Jacke ◽  
Joachim J. Schmitt
Keyword(s):  
Extrusion Cooking ◽  
Twin Screw Extruder ◽  
Screw Extruder ◽  
Cooking Process ◽  
Twin Screw

scholarly journals Use of Legumes in Extrusion Cooking: A Review

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 958 ◽  
Author(s):  
Antonella Pasqualone ◽  
Michela Costantini ◽  
Teodora Emilia Coldea ◽  
Carmine Summo
Keyword(s):  
Processing Parameters ◽  
Expansion Ratio ◽  
Extrusion Cooking ◽  
Preparation Time ◽  
Optimal Processing ◽  
Cooking Process ◽  
Nutritional Characteristics ◽  
The Individual ◽  
Positive Effect ◽  
Legume Flours

The traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of legume flours in extrusion cooking, proving that legumes have excellent potential for the production of extruded ready-to-eat foods by partially or totally replacing cereals. This review identifies the optimal processing conditions for legume-based and legume-added extruded foods, which allow the improvement of the expansion ratio and give the extrudates the spongy and crisp structure expected by consumers. In particular, the effect of the individual processing parameters on the physical-chemical and nutritional properties of the final product is highlighted. The extrusion cooking process, indeed, has a positive effect on nutritional characteristics, because it induces important modifications on starch and proteins, enhancing their digestibility, and reduces the content of trypsin inhibitors, lectins, phytic acid, and tannins, typically present in legumes. Therefore, the extrusion of legume flours is a viable strategy to improve their nutritional features while reducing home preparation time, so as to increase the consumption of these sustainable crops.

Development of a Protein-rich Composite Sorghum–Cowpea Instant Porridge by Extrusion Cooking Process

LWT ◽  
2002 ◽  
Vol 35 (2) ◽  
pp. 120-127 ◽  
Author(s):  
L.A.M Pelembe ◽  
C Erasmus ◽  
J.R.N Taylor
Keyword(s):  
Extrusion Cooking ◽  
Cooking Process ◽  
Protein Rich
Sign in / Sign up

Export Citation Format

Share Document