Peer-reviewed articles 17,970 +


Title: EFFECT OF EXTRUSION PARAMETERS ON THE EXTRUDED PRODUCTS FEATURES
EFFECT OF EXTRUSION PARAMETERS ON THE EXTRUDED PRODUCTS FEATURES

PlumX Article Metrics by Elsevier
Ionica Cotovanu; Silvia Mironeasa; Madalina Ungureanu-Iuga ; Costel Mironeasa
10.5593/sgem2023V/6.2/s25.17
10.5593/sgem2023v/6.2
1314-2704
978-619-7603-66-8
English
23
6.2
•    Prof. DSc. Oleksandr Trofymchuk, UKRAINE 
•    Prof. Dr. hab. oec. Baiba Rivza, LATVIA
Advances in Biotechnology
The extrusion process is recognized as the most versatile processing technology, and it can be used to produce food with higher nutritional, functional, and sensory qualities. The extrusion process involves forcing a mixture of ingredients through a small die under controlled conditions of temperature, pressure, and shear. This review highlights the main effects of the process parameters (feed rate, feed moisture, screw speed, barrel temperature, raw material characteristics, etc.) and system parameters (specific mechanical energy, residence time, product pressure, and temperature, etc.) on the features of extruded products (expansion ratio, bulk density, texture and color parameters, water absorption capacity, swelling capacity, thermal properties, sensory characteristics, etc.). Extrusion conditions can decrease the expansion ratio and increase bulk and apparent density. When humidity decreases and temperature increases, the Maillard reaction improves, while screw speed negatively affects color change because it influences residence time. Product final porosity, texture, and moisture content are also subject to various changes. The extrusion process can lead to changes in particle size distribution, influencing the mouthfeel and sensory attributes of the product. At high temperatures, screw speed and low moisture, water absorption capacity can decrease, whereas, at low screw speed, it increases. The effects of extrusion parameters on these properties can vary depending on the specific ingredients and formulations used, and the interactions between different parameters can be complex, leading to intricate changes in the features of extruded products. Thus, more advanced research needs to be done.
[1] Mironeasa, S., Cotovanu, I., Mironeasa, C., & Ungureanu-Iuga, M. A Review of theChanges Produced by Extrusion Cooking on the Bioactive Compounds from VegetalSources. Antioxidants, 12(7), 1453, 2023. https://doi.org/10.3390/antiox12071453
[2] Alam, M. S., Kaur, J., Khaira, H., & Gupta, K. Extrusion and extruded products:changes in quality attributes as affected by extrusion process parameters: areview. Critical reviews in food science and nutrition, 56(3), 445-473, 2016.https://doi.org/10.1080/10408398.2013.779568
[3] Yadav, G. P., Dalbhagat, C. G., & Mishra, H. N. (2022). Effects of extrusion processparameters on cooking characteristics and physicochemical, textural, thermal, pasting,microstructure, and nutritional properties of millet-based extruded products: Areview. Journal of Food Process Engineering, 45(9), e14106, 2022.https://doi.org/10.1111/jfpe.14106
[4] Sharma, C., Singh, B., Hussain, S. Z., & Sharma, S. Investigation of process andproduct parameters for physicochemical properties of rice and mung bean (Vignaradiata) flour based extruded snacks. Journal of food science and technology, 54, 1711-1720, 2017. https://doi.org/10.1007/s13197-017-2606-8
[5] Meng, X., Threinen, D., Hansen, M., & Driedger, D. Effects of extrusion conditionson system parameters and physical properties of a chickpea flour-based snack. FoodResearch International, 43(2), 650-658, 2010.https://doi.org/10.1016/j.foodres.2009.07.016
[6] Ma, S., Wang, H., Li, J., Xue, M., Cheng, H., Qin, Y., & Blecker, C. Effect of theratio of wheat flour and cassava and process parameters on the pellet qualities in lowstarch feed recipe extrusion. Animal Feed Science and Technology, 271, 114714, 2021.https://doi.org/10.1016/j.anifeedsci.2020.114714
[7] Dalbhagat, C. G., Mahato, D. K., & Mishra, H. N. Effect of extrusion processing onphysicochemical, functional and nutritional characteristics of rice and rice-basedproducts: A review. Trends in Food Science & Technology, 85, 226-240, 2019.https://doi.org/10.1016/j.tifs.2019.01.001
[8] Yadav, G. P., Dalbhagat, C. G., & Mishra, H. N. (2021). Development of instant lowglycemic rice using extrusion technology and its characterization. Journal of FoodProcessing and Preservation, 45(12), e16077, 2021. https://doi.org/10.1111/jfpp.16077
[9] Liu, Y., Hsieh, F., Heymann, H., & Huff, H. E. Effect of Process Conditions on thePhysical and Sensory Properties of Extruded Oat-Corn Puff. Journal of Food Science,65(7), 1253–1259, 2000. doi:10.1111/j.1365-2621.2000.tb10274.x

[10] Ding, Q. B., Ainsworth, P., Tucker, G., & Marson, H. The effect of extrusionconditions on the physicochemical properties and sensory characteristics of rice-basedexpanded snacks. Journal of Food Engineering, 66(3), 283–289, 2005. https://doi.org/10.1016/j.jfoodeng.2004.03.01
[11] Leonard, W., Zhang, P., Ying, D., & Fang, Z. Application of extrusion technologyin plant food processing byproducts: An overview. Comprehensive Reviews in FoodScience and Food Safety, 19(1), 218-246, 2020. https://doi.org/10.1111/1541-4337.12514
[12] Rathod, R. P., & Annapure, U. S. Physicochemical properties, protein and starchdigestibility of lentil-based noodle prepared by using extrusion processing.Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 80, 121–130, 2017. https://doi.org/10.1016/j.lwt.2017.02.001
[13] Dey, D., Richter, J. K., Ek, P., Gu, B. J., & Ganjyal, G. M. Utilization of foodprocessing by-products in extrusion processing: A review. Frontiers in sustainable foodsystems, 4, 603751, 2021. https://doi.org/10.3389/fsufs.2020.603751
[14] Nilusha, R. A. T., Jayasinghe, J. M. J. K., Perera, O. D. A. N., and Perera, P. I. P.Development of pasta products with nonconventional ingredients and their effect onselected quality characteristics: a brief overview. International Journal Food Science.2019:6750726, 2019. https://doi: 10.1155/2019/6750726
[15] Espinosa-Ramirez, J., A. Rodriguez, J. D. l. Rosa-Millan, E. Heredia-Olea, E.Perez-Carrillo, and S. O. Serna-Saldivar. Shear-induced enhancement oftechnofunctional properties of whole grain flours through extrusion. FoodHydrocolloids 111: 106400, 2021. https://doi.org/10.1016/j.foodhyd.2020.106400
[16] Kantrong, H., Charunuch, C., Limsangouan, N. et al. Influence of processparameters on physical properties and specific mechanical energy of healthy mushroom-rice snacks and optimization of extrusion process parameters using response surfacemethodology. Journal of Food Science and Technology, 55, 3462–3472, 2018.https://doi.org/10.1007/s13197-018-3271-2
[17] Pardhi, S. D., Singh, B., Nayik, G. A., & Dar, B. N. Evaluation of functionalproperties of extruded snacks developed from brown rice grits by using response surfacemethodology. Journal of the Saudi Society of Agricultural Sciences, 2016. https://doi.org/10.1016/j.jssas.2016.11.006.
[18] do Carmo, C. S., Varela, P., Poudroux, C., Dessev, T., Myhrer, K., Rieder, A., ... &Knutsen, S. H. The impact of extrusion parameters on physicochemical, nutritional andsensorial properties of expanded snacks from pea and oat fractions. LWT, 112, 108252,2019. https://doi.org/10.1016/j.lwt.2019.108252
[19] Taye, A. (2013). Development of ready to eat protein enriched extrudedproduct. An M. sc thesis of the department of Chemical Engineering (food engineeringstream), Institute of Technology, Addis, Abba, Ethopia.
[20] Gulati, P., Weier, S. A., Santra, D., Subbiah, J., & Rose, D. J. Effects of feedmoisture and extruder screw speed and temperature on physical characteristics andantioxidant activity of extruded proso millet (Panicum miliaceum) flour. InternationalJournal of Food Science and Technology, 51(1), 114–122, 2016.https://doi.org/10.1111/ijfs.12974
This work was supported by a grant of the Ministry of Research, Innovation andDigitization, CNCS - UEFISCDI, project number PN-III-P4-PCE-2021-0718, withinPNCDI III.
conference
https://doi.org/10.5593/sgem2023V/6.2/s25.17
Download PDF
Proceedings of 23rd International Multidisciplinary Scientific GeoConference SGEM 2023
23rd International Multidisciplinary Scientific GeoConference SGEM 2023, 28-30 November, 2023
Proceedings Paper
STEF92 Technology
International Multidisciplinary Scientific GeoConference-SGEM
SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci and Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts and Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci and Arts; Acad Sci Moldova; Montenegrin Acad Sci and Arts; Georgian Acad Sci; Acad Fine Arts and Design Bratislava; Russian Acad Arts; Turkish Acad Sci.
133-140
28-30 November, 2023
website
9593
extruded snack, barrel temperature, screw speed, feed moisture, expansion, textural properties

24th SGEM International Conference on Earth & Planetary Sciences


International GeoConference SGEM2024
28 June - 8 July, 2024 / Albena, Bulgaria

Read More		   

SGEM Vienna GREEN "Green Science for Green Life"


Extended Scientific Sessions SGEM Vienna GREEN
25 - 29 November, 2024 / Vienna, Austria

Read More
   

A scientific platform for Art-Inspired Scientists!


The Magical World Where Science meets Art
Vienna, Austria

Read More