Effect of Extrusion Processing Parameters on Physical and Nutritional Properties of Fish Based Snack- A Review
Effect of Extrusion Processing Parameters on Physical and Nutritional Properties of Fish Based Snack- A Review
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Date
2022-10-31
Authors
George, Cibia
C. N. Ravishankar
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
Extrusion Technology is one of the extremely
versatile applications in food manufacturing industries,
which yields a wide range of products of
variable texture, size, taste, shape, nutritional status
and flavor. The technology offers novel food
products with high nutritional value, improved
digestibility, long shelf life and wide acceptance
among consumers with minimum undesirable effects
like browning, production of off-flavors and
inactivation of vitamins and essential amino acids.
Starch from staple crops like rice, wheat, maize,
potato and cassava are the raw materials for
extruded products that get gelatinized during
extrusion so that digestibility and food value is
enhanced, the texture gets improved and expansion
is maximized to get better products. Furthermore,
nutritional deficiency of extruded products can be
compensated by fortification with protein. Plant
proteins from seeds of kidney bean, soybean etc. are
mixed with cereal flour to enhance the nutritional
profile of the snacks. Similarly, fish proteins
containing amino acids of high biological value
often find high application in these extruded
products. This review highlights the major ingredients
used for production of extruded products and
their properties. It also emphasizes the changes in
physical and chemical properties of fish-based
snacks during extrusion process. The influence of
extrusion on product characteristics and nutritional
status too was investigated.
Description
Keywords
Research Subject Categories::MEDICINE::Chemistry::Biochemistry, Research Subject Categories::MEDICINE::Physiology and pharmacology::Physiology::Nutrition
Citation
Fishery Technology 59 (2022) : 225 - 237