Applications of food extrusion technology
- MOJ Food Processing & Technology
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Stephen Sule,1
Gabriel Ifeanyi Okafor,2
Owoicho Clement Momoh,3
Stephen
Terpase Gbaa,4
Onyinyechi Ahunna
Amonyeze2
Abstract
This review explores applications of food extrusion technology. Extrusion cooking,
a thermal processing method, applies high heat, pressure, and shear forces to uncooked
masses, yielding a broad spectrum of food products like snacks, ready-to-eat cereals,
confectioneries, weaning foods, crisp bread, dairy products, pasta, meat analogs and
extenders. The characteristics and working operations of the extruded as well as materials
used in extrusion processing have been highlighted. Raw materials undergo grinding,
conditioning, and extrusion, leading to significant changes in starch, proteins, vitamins,
lipids, and fibre. The process not only enhances sensory and nutritional aspects but also
reduces lipid oxidation, enhances shelf life, reduces production cost and eliminates antinutritional factors. Applications span human and animal foods, value-added products
from waste, rice bran stabilization, and oil expelling. Recent advancements in extrusion
technology include hot melt extrusion, supercritical carbon dioxide extrusion, 3-D printing,
and other innovative applications, making extrusion technology a sustainable and versatile
method for meeting evolving market demands, contingent upon specialized knowledge.
Keywords
food extrusion, food processing, applications, nutritional changes, quality
