EFFECT OF PROTEIN CONTENT AND EXTRUSION CONDITIONS ON THE PHYSICAL PROPERTIES OF EXTRUDATES

Abstract

With the development of extrusion technology, special attention is paid to the enrichment of extruded products with various ingredients, such as proteins, dietary fiber or biologically active compounds. The physical and sensory properties of the extrudates are highly dependent on the addition of protein or fiber rich ingredients. Extrusion parameters, such as temperature, screw speed and water content, are critical to obtaining an acceptable product. This article provides an overview of research and advances in the use of various raw materials that improve the nutritional value of extruded foods.