extrusion cooking

extrusion cooking

[ek′strü·zhən ‚ku̇k·iŋ]
(food engineering)
The process by which moistened, expansile materials are plasticized in a tube by combination of moisture, heat, pressure, and mechanical shear.
References in periodicals archive ?
Extrusion cooking 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 [38].
The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products.
[10] 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.
Extrusion cooking 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.
Extrusion cooking 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 [25].