{"title":"Understanding extrusion technology for cereal–pulse blends: A review","authors":"Radhika Jain, S. Goomer","doi":"10.1080/23311932.2023.2253714","DOIUrl":null,"url":null,"abstract":"Abstract 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. The present paper discusses various aspects of twin-screw extrusion cooking and behaviour of its process parameters in relation to cereal–pulse blend. Profiling of raw material, i.e. moisture, protein, lipid, and starch, along with the assessment of product parameters including expansion ratio, bulk density, water absorption index, and water solubility index has been extensively reviewed to develop a desirable product. Therefore, in the present review paper, extrusion cooking has been highlighted and discussed in detail as a suitable technology for the development of cereal–pulse-based snacks/products.","PeriodicalId":10521,"journal":{"name":"Cogent Food & Agriculture","volume":null,"pages":null},"PeriodicalIF":1.7000,"publicationDate":"2023-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cogent Food & Agriculture","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/23311932.2023.2253714","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}
引用次数: 0
Abstract
Abstract 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. The present paper discusses various aspects of twin-screw extrusion cooking and behaviour of its process parameters in relation to cereal–pulse blend. Profiling of raw material, i.e. moisture, protein, lipid, and starch, along with the assessment of product parameters including expansion ratio, bulk density, water absorption index, and water solubility index has been extensively reviewed to develop a desirable product. Therefore, in the present review paper, extrusion cooking has been highlighted and discussed in detail as a suitable technology for the development of cereal–pulse-based snacks/products.
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