Fundamentals of extrusion processing

Wide use of extrusion processing has already shown that is the most efficient and continuous manner of cooking, by which a number of diverse shapes, types, texture can be produced. Extrusion technology provides several different advantages over the traditional methods of food and feed processing like improves digestibility, quick, less water usage, instantaized the product, high production rate and negligible effluents. Novel ingredients, cutting edge extrusion technology and innovative packaging methods need to be combined to yield new and improve already available snacks with having better appearance, texture and mouthfeel, nutrition, and shelf-life. In view of the continuing improvements in the extrusion engineering, new products with controlled glycemic index, thermal or mechanical cooking and final product texture. It has been already proved and established food processing technique which will be used for more innovative applications evident in near future.