Improvement of nutritional and functional properties of extruded food products

Abstract

For the production of “snack” food basic ingredients are corn, wheat, rye and rice. With the development of extrusion technology, special attention is focused on the enrichment of extruded products with different ingredients like proteins, dietary fibre or bioactive compounds. Physical and sensory properties of the extrudates are strongly affected by adding protein or fibre rich ingredients. Extrusion parameters like temperature, screw speed and water content of the feed are crucial for obtaining acceptable product. In this paper, review of the newest research and achievements in incorporating various raw materials that improve nutritional value of extruded food products, is presented.