Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Review
Current trends in Extrusion: Development of Functional Foods and Novel Ingredients
Sharmila S. PatilCharanjit Kaur
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2018 Volume 24 Issue 1 Pages 23-34

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Abstract

Extrusion is a versatile and state-of-art technology and provides enormous opportunity for modifying the functionality of food materials for improved digestibility and high sensory quality. With considerable previous research on cereal based products, the current focus has now shifted towards millets and pulses for enhancing nutritional and functional quality for high-end consumer. The present review highlights the current advances made in development of cereal, millet and pulse based extruded products. In addition, the current trends in use of extruded flours as novel green ingredients as hydrocolloids, fat replacers and for developing gluten-free, phenolic-rich, low-glycemic and functional foods has also been reviewed.

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© 2018 by Japanese Society for Food Science and Technology
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