CURRENT TRENDS AND PROSPECTS FOR THE USE OF EXTRUDATES IN FUNCTIONAL FOODS

Authors

D.I. Frolov Penza State Technological University

Keywords:

extrusion, functional products, phenols, hydrocolloids, fat substitute

Abstract

This article discusses the achievements made in the development of extruded products from grain raw materials. In addition, current trends in the use of extruded flour as ingredients such as hydrocolloids, fat replacers and for the development of gluten-free, phenol-rich, low-glycemic and functional foods are analyzed.

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Published

2018-11-20

Issue

Vol. 5 No. 3 (2018)

Section

FOOD TECHNOLOGY

License

Copyright (c) 2018 D.I. Frolov

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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