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Quality Modification of Food by Extrusion Processing

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Quality of Fresh and Processed Foods

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 542))

Abstract

Extrusion is a production method widely used industrially to cook and texturize food products. The extruder applies a temperature, pressure and shear regime influenced by many factors including moisture content, barrel and die temperatures, screw and die geometry, screw speed and feed rate. These in turn determine the physical and chemical changes which occur in the extruder. Carbohydrate and/or protein macromolecules constitute the major structural components in most extruded foods and can undergo gelatinization, denaturation, depolymerization and formation reactions. Also, the moisture content in the final product largely determines their physical state (glass, rubber, crystalline). Other important changes can occur affecting lipids, colors, flavors, vitamins, minerals, antinutritional factors and enzymes, which can influence nutritional, organoleptic, functional and storage qualities. This chapter provides an updated review of our understanding of these changes focusing particularly on those that affect organoleptic quality.

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Authors and Affiliations

  1. Department of Food Science, the Center for Advanced Food Technology, and NJ-ECO COMPLEX Life Support Center, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey, 08901, USA

    Christopher M. Gregson & Tung-Ching Lee

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  1. Christopher M. Gregson
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  2. Tung-Ching Lee
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Editors and Affiliations

  1. Memorial University of Newfoundland, St. John’s, Newfoundland, Canada

    Fereidoon Shahidi

  2. Spanier Consulting, Rockville, Maryland

    Arthur M. Spanier

  3. Rutgers University, New Brunswick, New Jersey

    Chi-Tang Ho

  4. AgResearch Ltd., Hamilton, New Zealand

    Terry Braggins

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Gregson, C.M., Lee, TC. (2004). Quality Modification of Food by Extrusion Processing. In: Shahidi, F., Spanier, A.M., Ho, CT., Braggins, T. (eds) Quality of Fresh and Processed Foods. Advances in Experimental Medicine and Biology, vol 542. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-9090-7_13

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  • DOI: https://doi.org/10.1007/978-1-4419-9090-7_13

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