Work

Improvement of nutritional and functional properties of extruded food products

Year: 2014

Type: article

Abstract: For the production of “snack” food basic ingredients are corn, wheat, rye and rice. With the development of extrusion technology, special attention is focused on the enrichment of extruded products with different ingredients like proteins, dietary fibre or bioactive compounds. Physical and sensory properties of the extrudates are strongly affected by adding protein or fibre rich ingredients. Extrusion parameters like temperature, screw speed and water content of the feed are crucial for obtaining acceptable product. In this paper, review of the newest research and achievements in incorporating various raw materials that improve nutritional value of extruded food products, is presented.

Source: Digital repository of the Polytechnic of Požega (Polytechnic of Požega)

Authors: Valentina Obradović, Jurislav Babić, Drago Šubarić, Đurđica Ačkar, Antun Jozinović

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W2896712632

FWCI: 1.7

Cites: 56

Cited by: 31

Related to: 10