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Paper Details
Paper Title
Extrusion Technology Used For Novel Foods Production
Authors
  Javeed Akhtar,  Sheeba Malik,  M.A. Alam
Abstract
For the purpose of making different uses of food material for the development of extruded foods are produced using single and twin extruders. Extrusion cooking is a useful and economical tool for processing of novel food. This high temperature, short time processing technology causes chemical and physical changes that alter the nutritional and physical quality of the product. Extrusion processing of food ingredients characteristically depends on associating process conditions that influence the product qualities. The process parameters are optimized for extrusion of food material in order to obtain the maximum nutritive value by inactivating the anti-nutritional factors. The processing conditions such as moisture content, temperature and time are controlled to avoid over heating or under heating which otherwise would result in a product of lower nutritional quality
Keywords- Extrusion processing, single and twin extruder, operating condition of extruders and extruded novel foods
Publication Details
Unique Identification Number - IJEDR1503063Page Number(s) - Pubished in - Volume 3 | Issue 3 | August 2015DOI (Digital Object Identifier) -    Publisher - IJEDR (ISSN - 2321-9939)
Cite this Article
  Javeed Akhtar,  Sheeba Malik,  M.A. Alam,   "Extrusion Technology Used For Novel Foods Production", International Journal of Engineering Development and Research (IJEDR), ISSN:2321-9939, Volume.3, Issue 3, pp., August 2015, Available at :http://www.ijedr.org/papers/IJEDR1503063.pdf
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