High moisture food extrusion

Thermoplastic Extrusion in Food Processing

Extrusion cooking was first introduced in food and feed processing in the late 1950s. Since then, the systems involved have grown in popularity, efficiency and flexibility. Extrusion cooking technology is most used for cereal and protein processing in the food industry and is closely related to the pet food and feed sectors. In the last decade, the development of extruders has evolved to yield ...

Determination of Moisture Requirement to Prepare Spheroids by Extrusion-spheronization

Nutritional aspects of food extrusion: a review

Extrusion cooking, as a multi-step, multi-functional and thermal/mechanical process, has permitted a large number of food applications. Effects of extrusion cooking on nutritional quality are ambiguous. Beneficial effects include destruction of antinutritional factors, gelatinisation of starch, increased soluble dietary fibre and reduction of lipid oxidation. On the other hand, Maillard reactio...

Understanding Lipid Oxidation in Low-Moisture Food

Overly high intake of saturated fat is an international problem contributing to global health issues. Low-moisture snacks account for a nutritionally significant proportion of the saturated fat in the diet, making these foods a key target for improving consumers’ health. However, it is not currently feasible to maintain the same oxidative shelf life when replacing saturated fats with unsaturate...

Salmonella Inactivation During Extrusion of an Oat Flour Model Food.

Little research exists on Salmonella inactivation during extrusion processing, yet many outbreaks associated with low water activity foods since 2006 were linked to extruded foods. The aim of this research was to study Salmonella inactivation during extrusion of a model cereal product. Oat flour was inoculated with Salmonella enterica serovar Agona, an outbreak strain isolated from puffed cerea...