Work

High moisture food extrusion

Year: 1999

Type: article

Abstract: Extrusion at higher moisture contents (> 40%), also known as wet extrusion, is relatively less investigated compared to low and intermediate moisture extrusion. Literature on high moisture food extrusion has been reviewed. Wet extrusion applications utilise twin screw extruders due to their efficient conveying capabilities. Extruders can be used as bioreactors for starch hydrolysis using thermally stable enzymes. This process is usually followed by saccharification inside or outside an extruder to produce a high DE (dextrose equivalent) syrup. Starch-based high moisture extrusion research also reports a few modelling studies. The rheological properties, torque and energy requirements of high moisture extrusion systems are different from those of low and intermediate systems. Other research reviewed includes the extrusion of low-cost plant and animal proteins to manufacture nutritious food products that imitate the texture, flavour, and mouthfeel of meat.

Source: International Journal of Food Science & Technology

DOI: 10.1046/j.1365-2621.1999.00256.x

Author: Hülya Akdogan

Institutions: Agricultural Research Service, United States Department of Agriculture, Western Regional Research Center

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: bronze

Funder: U.S. Department of Agriculture