Applied SciencesThe article presents the possibilities of using by-products from the agri-food industry in the form of fruit and vegetable pomace as a supplementary ingredient to extruded food products in the form of snack pellets.
Jakub Soja +4 more
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Effect of extrusion cooking on the chemical and nutritional properties of instant flours: a review. [PDF]
F1000Res, 2023 Satisfying the nutritional requirements of consumers has made food industries focus on the development of safe, innocuous, easy-to-prepare products with high nutritional quality through efficient processing technologies.
Pismag RY +4 more
europepmc +2 more sources
Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking. [PDF]
Curr Res Food Sci, 2023 A closed cavity rheometer was used to study the rheology of dry-fractionated mung bean protein –DFMB– (55% protein d.m.). Then, the high-moisture extrusion cooking at 40% and 50% moisture contents and different temperatures (115, 125, 135 and 145 °C) was
De Angelis D +4 more
europepmc +2 more sources
A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources. [PDF]
Antioxidants (Basel), 2023 The demand for healthy ready-to-eat foods like snacks is increasing. Physical modification of vegetal food matrices through extrusion generates significant changes in the chemical composition of the final product.
Mironeasa S +3 more
europepmc +2 more sources
High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structure. [PDF]
Front Nutr, 2022 At present, the changes in fibrous structure of plant proteins improved by polysaccharides during high-moisture extrusion cooking (HMEC) are still unclear. In this study, different additions (1, 2, 3, 4, and 5%) of sodium alginate (SA), xanthan gum (XG),
Wang F +6 more
europepmc +2 more sources
Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking. [PDF]
Foods, 2021 Rapeseed protein is not currently utilized for food applications, although it has excellent physicochemical, functional, and nutritional properties similar to soy protein.
Zahari I +6 more
europepmc +2 more sources
Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends. [PDF]
J Food Sci Technol, 2021 Altaf U +5 more
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Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking. [PDF]
Foods, 2020 The interest in plant-based products is growing in Western countries, mostly due to health and environmental issues that arise from the consumption and production of animal-based food products.
Zahari I +6 more
europepmc +2 more sources
Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technology. [PDF]
J Food Sci Technol, 2020 Lotfi Shirazi S +3 more
europepmc +2 more sources
Understanding extrusion technology for cereal–pulse blends: A review
Cogent Food & Agriculture, 2023 In recent times, extrusion cooking is being used to develop nutrient-dense products with an aim to benefit humans and to cater their nutritional requirements.
Radhika Jain, Sangeeta Goomer
doaj +1 more source