Innovations in Extrusion cooking - Foodresearchlab
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INNOVATIONS IN EXTRUSION COOKING An Academic presentation by Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab Group: www.foodresearchlab.com Email: [email protected]
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There are dietary concerns among consumers to choose a healthier lifestyle and follow food trends to prevent nutritional deficiency and long term prevention of chronic diseases.
1. Extrusion based 3-D printing
2.Novel Meat analogues:
3.List of meat analogue and fortified extruded products
To Read More : https://bit.ly/3dbVTMK
Transcript of Innovations in Extrusion cooking - Foodresearchlab
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INNOVATIONS INEXTRUSION COOKING
An Academic presentation byDr. Nancy Agnes, Head, Technical Operations, FoodResearchLabGroup: www.foodresearchlab.comEmail: [email protected]
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Introduction
Extrusion based 3-D printing
Novel Meat analogues
Today's Discussion
OUTLINE
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IntroductionThere are dietary concerns among consumers tochoose a healthier lifestyle and follow food trends toprevent nutritional deficiency and long termprevention of chronic diseases.
Consuming processed fast foods in large is leadingto different extremities, such as lack of nutrition andaggravation of chronic diseases such as obesity andhypertension.
Thus food scientists and manufacturers are focusingon novel and sustainable ways for selecting suitableprocessing methods to create healthy andconvenient foods.
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https://foodresearchlab.com/what-we-do/new-product-development-service/
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Extrusion processing can serve this purpose.
As explained in our previous blog, extrusion cooking uses a blend of hightemperature, pressure and shear conditions which results in biochemical changesin the food materials.
This leads to inactivation of microorganisms, denaturation of proteins andenzymes, lipid modifications, gelatinization of starch, the formation of volatilecompounds and increased availability of soluble fibers.
Moreover, the extrusion process has the ability to retain the bioactive compoundsand provides a platform to enrich the ingredients with protein, fibre, antioxidants,vitamins and minerals.
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https://foodresearchlab.com/blog/new-food-product-development/how-to-choose-your-next-extruder/https://foodresearchlab.com/blog/new-food-product-development/how-to-choose-your-next-extruder/
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The impact of extrusion on the levels of bioactive compounds was evaluated.
Factors such as food structure, shear, resonance time, temperature and moisturecontent contribute to the overall composition and potential release of functionalbioactive compounds.
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ExtrusionBased 3-DPrinting
3-D printed extrusion is a digitally controlled extrusionprocess, and currently being utilized to build productswith complicated design, geometry, food structure withhigh surface to volume ration and compositions etc duringnew food product development.
Food products such as chocolates, processed cheese,chocolates and sugar cookies have been manufacturedusing 3D printing.
The robotic construction used computer loading of foodmaterials and extruding on a layer by layer deposition.
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3D printing technology is gaining attention for older adults with mastication andswallowing difficulties.
Moreover, 3D printed meals can be served to people with dysphagia.
There are a few critical parameters that need to be controlled during 3D printingextrusion to achieve a product with excellent mechanical integrity and stability.
The temperature of the extrusion, printing time and speed, rheological properties ofthe food inks.
Products do not expand if the temperate is below 100°C.
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Expansion rate increases with an increase in temperature, with moisture levelsclose to 20%.
At lower extrusion temperatures, starch is completely molten and thus expansionis reduced.
On contrary, the gel formation is elastic at higher temperatures with smalleruniform cells.
An increase in temperature should reduce the overall viscosity of the material byfavoring bubble growth and resulting in low density extrudes.
Finally, post-processing of 3D printed foods after deposition is essential toenhance the sensory appeal and palatability.
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Novel MeatAnalogues In India, vegetables, pulses and cereals are readilyavailable to be used as ingredients in meat analogues.
Not only from India, vegetables grown in othercountries such as Saudi Arabia the UK.
The nutritional and functional characteristics can
The final product composition can be altered byphysical losses, such as evaporation of water, leakageof oil and volatile compounds.
be improved.
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The common physiochemical changes which occur during extrusion are binding,loss of native conformation, thermal degradation and fragment recombination.
Improved Extrusion cooking technology (IECT) is a novel method modified from asingle screw extruder for developing textured rice.
The texturization process by extrusion can be used to replicate the texture, tasteand appearance of meat in plant-based foods.
Dry extrusion can be applied to produce meat extenders and wet extrusion formeat analogues.
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The disulfide bonds in protein break and reform during the extrusion process.
Enzymes also lose their activity during extrusion due to high temperaturesand shear.
The main application of extrusion with protein foods is texturization.
During the extrusion process, starch degradation results in reduction duringexpansion.
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The amylose and amylopectin content are hydrolyzed to maltodextrins.
This implies in highly expanded products may crumble while dense products aretoo hard.
Starch gelatinization occurs at much lower moisture contents (12-20%) incomparison to conventional methods.
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Lipid content above 5% in foods is considerable for the reduction in theexpansion rate.
The type of starch lipid complex present in the raw material influences theformation of the amylose-lipid complex being more favorable than a triglyceride.
The fibrous texture development is the challenging part of the extrusion process.
Fibers form a viscous network to determine the physiochemical conditions.
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Soluble fibres are able to modify the pH and microflora of the colon leading tothe modification of mutagenic agents.
It can be currently defended that extrusion technology allows large scaleproduction for food product structuring.
Moreover, promising value addition in the foods such as added proteins,fibers and other nutritional components are essential for biochemical andphysiological processes.
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