Authored by Jose Luis Ramirez Ascheri
Extrusion is nowadays a technological
procedure that allows the processing of a very large quantity of final
products. These may
be for human, animal or industrial use. Food for human consumption has
been a major focus in the use of this technological process.
Because of their versatility of use, there is a possibility of using
very different raw materials, which individually or mixed with other
products can generate high added value food products. In this work we
point out that only in the adequate control of the process
parameters can we obtain foods of high nutritional value, with good
sensory characteristics and functional properties.
Keywords: Extrusion cooking; Products Development; Parameters processing; Quality criteria; Foods; Nutrition values
Introduction
First, let us define what extrusion is. There are several definitions in this regard, one of which describes as a thermomechanical process of high temperature and short time (HTST), which combines moisture, heat and mechanical shear. That by transporting, by means of a screw or screws inside a barrel, at a high rotation speed, restricted by a die or several dies, the material is modified deeply creating new forms and structures with different physical, chemical, nutritional and sensorial properties [1]. The question is that, the equipment, raw materials, working conditions in the plant, are in convergent way to the good norms and practices of operation and quality. Good results in the physical, functional and sensorial properties require the good management of all the parameters involved, from the adequate and excellent quality of the raw material as in the management of extrusion system parameters including moisture processing, barrel temperature, screw speed, suitable pre-conditioning system, and feeding system. Obviously due care after extrusion: time and temperature of drying, proper packaging and storage.
Foodstuffs for human consumption: baking area: cookies, pasta, cracker cookies, wafers, porridges, etc. cereal and snack area: Ready-to-eat cereals, fortified cereals. Snacks, pellets, ingredients for other foods.
Let’s look at an example of how extrusion can contribute to the nutritional quality of a particular product, in this case the production of instant cereal baby porridge. Considering corn grits, it would be preferable to use QPM corn grits or its equivalent in essential amino acids (lysine, tryptophan and methionine), rice, to consider the one with higher levels of minerals; especially Zc and Fe, fortified are available. Sorghum flour may be included in the mix, or according to the criteria of the formulator and its consumer target, the use of other cereals or even some legumes, [2]. These possibilities are related to the use of people with celiac disease, limiting itself in this case to discarding cereals that contain gluten [3]. Once the mixture is in the correct proportions with cereals and/or leguminous flours, the baby food can be processed, and in order not to lose too much nutrients, the parameter adjustment is very important. Excess temperature, speed of screw beyond limits, cause the product to undergo major transformations in the chemical structure. About 30% of the amino acid quality can be lost [4]. Of course, larger transformations also entail different physical functional properties, in this case, absorption index and water solubility, pasting properties with very low values for a porridge. In some cases, the formulations may be supplemented with bioactive agents, such as essential amino acids important in human nutrition, vitamins and minerals. This way you can enrich the final product and give greater value to the product.
To read more about this article... Journal of Nutrition & Food Science
Please follow the URL to access more information about this article
https://irispublishers.com/gjnfs/fulltext/how-does-extrusion-technology-help-the-development-of-foods-with-better-nutritional-value.ID.000511.php
To read more about our journals... Iris Publishers
Keywords: Extrusion cooking; Products Development; Parameters processing; Quality criteria; Foods; Nutrition values
Introduction
First, let us define what extrusion is. There are several definitions in this regard, one of which describes as a thermomechanical process of high temperature and short time (HTST), which combines moisture, heat and mechanical shear. That by transporting, by means of a screw or screws inside a barrel, at a high rotation speed, restricted by a die or several dies, the material is modified deeply creating new forms and structures with different physical, chemical, nutritional and sensorial properties [1]. The question is that, the equipment, raw materials, working conditions in the plant, are in convergent way to the good norms and practices of operation and quality. Good results in the physical, functional and sensorial properties require the good management of all the parameters involved, from the adequate and excellent quality of the raw material as in the management of extrusion system parameters including moisture processing, barrel temperature, screw speed, suitable pre-conditioning system, and feeding system. Obviously due care after extrusion: time and temperature of drying, proper packaging and storage.
Extrusion-Cooking as A Tool for New Products
Extrusion technology, by operational versatility and its
multiple functions, has a wide range of applications, whether in
the alimentary area for human or animal consumption, or in the
industrial area (manufacture of plastic packaging, foam fillings,
for drilling of oil wells, etc.). By this technique, a great variety of
products can be obtained, the main ones being mentioned below:Foodstuffs for human consumption: baking area: cookies, pasta, cracker cookies, wafers, porridges, etc. cereal and snack area: Ready-to-eat cereals, fortified cereals. Snacks, pellets, ingredients for other foods.
Let’s look at an example of how extrusion can contribute to the nutritional quality of a particular product, in this case the production of instant cereal baby porridge. Considering corn grits, it would be preferable to use QPM corn grits or its equivalent in essential amino acids (lysine, tryptophan and methionine), rice, to consider the one with higher levels of minerals; especially Zc and Fe, fortified are available. Sorghum flour may be included in the mix, or according to the criteria of the formulator and its consumer target, the use of other cereals or even some legumes, [2]. These possibilities are related to the use of people with celiac disease, limiting itself in this case to discarding cereals that contain gluten [3]. Once the mixture is in the correct proportions with cereals and/or leguminous flours, the baby food can be processed, and in order not to lose too much nutrients, the parameter adjustment is very important. Excess temperature, speed of screw beyond limits, cause the product to undergo major transformations in the chemical structure. About 30% of the amino acid quality can be lost [4]. Of course, larger transformations also entail different physical functional properties, in this case, absorption index and water solubility, pasting properties with very low values for a porridge. In some cases, the formulations may be supplemented with bioactive agents, such as essential amino acids important in human nutrition, vitamins and minerals. This way you can enrich the final product and give greater value to the product.
To read more about this article... Journal of Nutrition & Food Science
Please follow the URL to access more information about this article
https://irispublishers.com/gjnfs/fulltext/how-does-extrusion-technology-help-the-development-of-foods-with-better-nutritional-value.ID.000511.php
To read more about our journals... Iris Publishers
No comments:
Post a Comment