is a low-cost, high-temperature, short-time process, and requires few ingredients to create a puffed snack.
The extrusion cooking
promoted disorder of the double helices of the starch macromolecules and new arrangements took place with inclusion of lipids that are present in corn starch.
Marzo, "Effect of extrusion cooking
on structure and functional properties of pea and kidney bean proteins," Journal of the Science of Food and Agriculture, vol.
Thus, extrusion cooking
of whole bean flour is advantageous to obtain products with higher levels of polyphenols, provided products poses sensorial acceptance .
The effect of extrusion cooking
using different water feed rates on the quality of ready-to-eat snacks made from food by-products.
 have used the encapsulated powder of the red cactus pear in extrusion cooking
and were able to obtain a wide range of products.
Mechanical degradation treatment includes extrusion cooking
, high pressure, heating, or novel technology to mechanically disrupt the fiber.
is a continuous process in one-step that combines shear forces, high pressure and high temperature in short time (BERK, 2009; VARGAS-SOLORZANO et al., 2014) and it is one of several different processes used to produce instant blends.
The raw HW as well as processed HWM (simple cooking, autoclaving and extrusion cooking
was subjected to chemical analysis.
food is really a continual cooking, mixing, as well as developing procedure.
Total starch values indicate a slight decrease after extrusion cooking
and had a variation smaller than 9% when the raw and processed corn meals were compared, which suggests a similar trend to previous studies .