2018 Volume 24 Issue 1 Pages 23-34
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.