Indian Journal of Food Engineering (IJFE)

ISSN: 2583-1275 (Online), Volume-2 Issue-3, June 2023

Food Extrusion: A Highly Popular Technology to

Process
Kailash Chandra Yadav, Hrushikesh B. Karhale, Mohan Singh

Abstract: The thermomechanical process of extrusion is Extrusion cookers are bioreactors that allow for high
described in the abstract. In the production of ready-to-eat pasta, temperature, rapid cooking with extremely precise
cereals, snacks, pet meals, and textured vegetable protein (TVP), temperature and moisture control. Additionally, we may
it has emerged as a crucial method of food processing. A snugly
fitting screw revolving inside of a still barrel makes up an extruder. alter the pressure gradient inside the extruders by supplying
Ingredients that have already been pre ground and condition enter various steam locks or adjusting the screw design. The
the screw where they are delivered, combined, and heated using majority of food extruders come with segmented screws and
various methods. The product exits the extruder through a die, barrel sections, allowing for complete flexibility over the
where it typically puffs and transforms texture as a result of machine's setup and a wide range of process parameter
normal forces and the discharge of steam. Mathematical models combinations. As a result, an infinite variety of crops can be
for extruder flow and torque have been proven effective in
understanding extrusion processes. These models have helped to processed, either to enhance functional changes or to
determine the behaviour of raw material during extrusion. There inactivate antinutritional elements already present in meals.
are several food extruder designs available. The extruder is a high Extrusion cooking technology also allows for the
temperature, quick technique that minimises vitamin and amino preferential treatment of protein, carbohydrates, and fats
acid losses in many of these applications. The extrusion process through processes like breaking oil globules to make oil free
also affects the product's form, flavour, and colour. Extrusion is for simple expansion , texturizing protein, denaturing
frequently used in the manufacture of wholesome meals. The
increase of protein quality and digestibility, as well as the use of protein, and gelatinizing starch molecules Extrusion cooking
extrusion to denature antinutritional components, are is a high-pressure process that results in a quick expansion
highlighted. of the processed product as it exits the die hole and a porous
Keywords: Food Processing, Temperature, Product's, Pasta, and crunchy texture (see Fig. 4 for single screw extruders
Cereals, Snacks, Pet Meals, TVP and Fig. 5 for twin screw extruders). About 40–60% of the
moisture in the feed flashes out during the abrupt pressure
I. INTRODUCTION drop that occurs as material departs the die, eliminating the
necessity of a costly drying process after extrusion for the
E xtrusion is the technique of pushing soft, combined final product. Therefore, after toasting and chilling the
extrudate, shelf-stable items may be made easily (Patil et al.,
materials through a hole in a perforated plate or die that has
2005[1]).
been created to generate the desired form in the food
processing industry. Following extrusion, blades chop the
II. HISTORY
food to a predetermined size. An extruder is the device that
pushes the mixture through the die, and the mixture is In the 1870s, the first extruder was created to produce
referred to as the extrudate. The die is normally located at sausages. Extrusion has been used to make dry pasta and
the end of a stationary barrel that the extruder, which is breakfast cereals since the 1930s, and it has also been used
typically a huge, revolving screw, is snugly fitted inside of. to make pet food since the 1950s (the first extruded dog food
A cutting-edge method of food processing used to create a was Purina Dog Chow in 1957, and the first extruded cat
range of speciality dishes is extrusion cooking. food was Purina Friskies in 1962). Extrusion is a process
used in a few home kitchen equipment, including various
types of pasta makers and meat grinders. Hand-squeezed
pastry bags (piping bags) work through extrusion.
Manuscript received on 23 May 2023 | Revised Manuscript
received on 05 June 2023 | Manuscript Accepted on 15 June 2023
| Manuscript published on 30 June 2023.
* Correspondence Author (s)
Dr. Kailash Chandra Yadav*, Ass. Professor, Department of Process
and Food Engineering, Sam Higginbottom University of Agriculture,
Technology and Sciences (SHUATS), Prayagraj (U.P), India. Email:
[email protected], ORCID ID: 0009-0007-3991-2540
Hrushikesh B. Karhale, Student M.Tech, Food Technology, Food Plant
Operation Management, Sam Higginbottom University of Agriculture,
Technology and Sciences (SHUATS), Prayagraj (U.P), India E-mail:
[email protected], ORCID ID: 0009-0006-0781-5706
Prof. (Dr.) Mohan Singh, Professor and Head, Post Harvest Process and
Food Engineering, Jawaharlal Nehru Krishi Vishwavidyalaya (JNKVV), Fig. 1 A historical overview of an extrusion plant.
Jabalpur (M.P), India E-mail: [email protected]

© The Authors. Published by Lattice Science Publication (LSP). This is an

open access article under the CC-BY-NC-ND license
(http://creativecommons.org/licenses/by-nc-nd/4.0/)

Retrieval Number:100.1/ijfe.C1005062323 Published By:

DOI:10.54105/ijfe.C1005.062323 Lattice Science Publication (LSP)
Journal Website: www.ijfe.latticescipub.com 1 © Copyright: All rights reserved.
 Food Extrusion: A Highly Popular Technology to Process

A. The Background and purpose of food extrusion characteristics. Higher temperatures can make food more
Extrusion technology has a long history that is strongly extrudable, but they can also alter the structure and texture of
related to polymer science. The first seamless lead pipe was the meal unintentionally.
created via extrusion in the middle of the nineteenth century. 4. Pressure: The density and texture of the finished
Extrusion processing was required for the production of product are influenced by the pressure used during extrusion.
Bakelite in 1907 and Glyptal, a protective covering resin, in Lower pressures can provide a more porous texture, whereas
1912. In the 1930s, formal extrusion applications to food higher pressures can make the product denser.
production started, and they developed over the next 50 5. Die design: The physical characteristics of the
years as extrusion processing equipment's capabilities and finished product can also be impacted by the extruder die
complexity rose. design. Different die designs can result in extruded products
It has been observed that Indian cuisine has recently included with various forms, textures, and densities .
a variety of extruded goods. It has become very popular
among young people and older people alike. The role of III. CHEMICAL FEATURES
various nutrient-dense and functional foods in young The main chemical issue with food preservation is lipid
people's diets has been demonstrated. oxidation. By lowering the content of important fatty acids
B. Five components of Extrusion System like linolenic acid and linoleic acid, which are necessary
fatty acids, this oxidation might lower the nutritional quality.
1) A container and delivery system for the process's
These unsaturated fatty acids have a lengthy chain and are
main ingredients make up the primary feed system in the
very prone to oxidation. Due to metal attrition on extruder
extrusion system's five parts.
components, high extrusion temperatures can increase the
2) Use a pump to transport all ingredients through the
concentration of prooxidant transition metals, especially
extrusion process phases.
iron. It has been suggested that neutral, inorganic forms of
3) Secondary feed system for adding additional
minerals, such as iron, encourage oxidation.
materials or energy as necessary to obtain the required
Maillard reaction: The Maillard reaction, which is a
product qualities.
chemical reaction between amino acids and reducing sugars,
4) Reaction vessel where important operations such as
can be brought on by the high temperatures and pressures
mixing, kneading, shearing, heating, and cooling occur.
experienced during food extrusion. Desirable tastes, smells,
5) Exit assembly (sometimes referred to as the die) and colours may arise as a result of this reaction in the
made to limit flow and aid in the shaping and moulding of finished product.
the finished product. Starch gelatinization: During the extrusion of food, heat
C. Operational principles and pressure can also cause the starch molecules to gel, which
Extrusion cooking is a high-temperature, short-time (HTST) can enhance the mouthfeel and texture of the finished
method that inhibits enzyme activity and minimises product.
microbial contamination. Protein denaturation: Due to the high temperatures and
All forms of extrusion operate on the same basic principles: pressures used in the extrusion of food, protein molecules
raw ingredients are fed into the barrel of the extruder, and may get denaturized, changing both their structure and
the screw or screws then move the food along it. Smaller function. This may have an effect on the finished product's
flights further down the barrel limit the capacity and enhance nutritional value and usability.
the food's resistance to movement. It becomes squeezed as a Lipid oxidation: During food extrusion, high temperatures
result of filling the barrel and the intervals between the screw and pressures can also result in lipid oxidation, which can
flights. give the finished product off smells and aromas. Antioxidants
or lowering the extrusion temperature and pressure can help
D. Processing properties for food extrusion.
to reduce.
a. Physical Characteristics
Additives: Food extrusion frequently uses additives
Viscosity: A key element in defining the extrusion process including flavourings, stabilisers, and emulsifiers. These
is the viscosity of the food item. High viscosity materials additives may have an impact on the end product's chemical
may demand greater temperatures and pressures, as well as characteristics, including its texture, taste, and shelf life.
more energy to extrude (Ainsworth et al.,2006[2]).
1. Rheology: The extrusion process is influenced by A. Process control in extrusion
the rheological characteristics of the food item, such as Extrusion process control is essential to assuring the
elasticity and plasticity. High plasticity materials tend to process's effectiveness, uniformity, and quality. In order to
adhere to the extruder die, whereas materials with high obtain the required product qualities and reduce final
elasticity often have superior extrudability. product variability, it entails monitoring and managing a
2. Moisture content: The food material's extrudability variety of process factors. During extrusion, a number of
is influenced by its moisture content. High moisture content important process variables are often tracked and managed,
materials often extrude more readily, whereas dry materials including:
may need extra water or other additives to increase their
extrudability
3. Temperature: During extrusion, the temperature of
the food material impacts its rheological and viscosity

Retrieval Number:100.1/ijfe.C1005062323 Published By:

DOI:10.54105/ijfe.C1005.062323 Lattice Science Publication (LSP)
Journal Website: www.ijfe.latticescipub.com 2 © Copyright: All rights reserved.
 Indian Journal of Food Engineering (IJFE)
ISSN: 2583-1275 (Online), Volume-2 Issue-3, June 2023

Temperature: The extruder barrel and die's temperature Additives: To enhance the extrudate's quality, texture, and
play a key role in influencing the texture, colour, and flavour nutritional value, additives including tastes, colours, and
of the finished product. To produce the appropriate product functional components can be added to the basic materials.
properties, the temperature needs to be carefully regulated The extrudate's characteristics can be impacted by the kind
during the extrusion process. and quantity of additives utilised.
Pressure: The extruded product's flow rate and viscosity are
C. Classification of Extruders
influenced by the pressure inside the extruder. To ensure
constant product quality and avoid equipment damage, the Extruders can be categorised according to how
pressure must be managed. many screws they have into single, twin, and multi-screw
extruders. Plasticizing system, heating and cooling system,
Screw speed: The speed of the extruder screw impacts the
gearbox system and electrical control system are the four
end product's texture and structure and controls how long the
components that make up a screw extruder (Santos et al.,
product stays in the extruder.
2022[3])
Moisture content: The extruded product's texture and shelf
life are influenced by the moisture content of the raw D. Extruders classified on the basis of operations.
ingredients used in its production. To avoid product spoiling, Hot extruder Raw materials are thermomechanical
moisture content needs to be properly managed. transformed by hot extrusion under pressure in a brief, high-
Extrusion equipment is outfitted with numerous sensors, temperature process. The primary purpose of this form of
controls, and automation systems to monitor and regulate key extrusion is to heat raw ingredients to create textured food
process parameters. In order to obtain the required product and feed products.
attributes, operators can utilise this equipment to alter the
process parameters in real-time depending on data from the
sensors. Extrusion process management is crucial for
maintaining constant product quality and increasing
production effectiveness.
B. Process variables for extrusion
An ingredient combination for food is pressed through a die
during the extrusion process to produce a desired shape or
form. The following factors can influence the end product's
quality during the process.
Raw materials: The end product's quality and choice of
ingredients throughout the extrusion process can have a big
impact. The components should have the required rheological Fig. 2 Hot Extruder
characteristics, particle size, and moisture content.
Moisture content: The quality and texture of the extrudate IV. COLD EXTRUDERS
can be impacted by the quantity of water in the raw materials
or added during processing. The amount of starch The process of cold extrusion is most frequently utilised
gelatinization, the expansion ratio, and the density of the downstream from the die to create particular forms of
extrudate. Without the need of external heat energy, the
extrudate are all influenced by moisture content.
extrudate is pushed through a die in this procedure (no heat
Temperature: The amount of gelatinization and
energy from outside). Cold extrusion can refer to processes
denaturation of the proteins and starches in the raw materials
as basic as the procedures in the preparation of dough before
depends on the temperature of the extruder barrel and die. The
baking. As an alternative, cold extrusion may also be
extrudate's texture, colour, and ability to retain nutrients are
employed to produce coextruded products in more
all impacted by temperature.
complicated systems (Santos et al., 2022[3]).
Screw speed: The screw speed influences the amount of time
raw materials spend in the extruder, which in turn influences
how much the proteins and starches are gelatinized and
denaturized.
Die design: The size and form of the extrudate are
determined by the die design. The texture, surface, and
porosity of the extrudate can be impacted by the geometry of
the die.
Pressure: The density, expansion, and texture of the
extrudate are all influenced by the pressure inside the
extruder. Fig. 3 Cold Extruder
Residence time: The amount of gelatinization and
denaturation of the proteins and starches depends on how
long the raw materials remain in the extruder. The length of
the extruder or the screw speed may be changed to alter the
residence time.

Retrieval Number:100.1/ijfe.C1005062323 Published By:

DOI:10.54105/ijfe.C1005.062323 Lattice Science Publication (LSP)
Journal Website: www.ijfe.latticescipub.com 3 © Copyright: All rights reserved.
 Food Extrusion: A Highly Popular Technology to Process

A. Extruders classified on the basis of Construction. extruders (SSCE) are used to make dry and semi-moist pet
a. Single Screw Extruders: foods, expanded snacks, breakfast cereals, puddings, soup
Single screw forming extruders are used to make pasta, bases, and gelatinized starches and texturized vegetable
processed meats, and fillings, while single screw cooking proteins (Bhandari et al., 2001[4]).

Fig. 4 Single Screw Extruder

B. Extruders with twin screws.
The majority of SSCE products as well as chocolate coatings, sweets, gums, enzyme modification processes, etc.
are all uses for twin-screw extruders. A food extruder is a high temperature, brief time bioreactor that produces finished goods
from a range of raw materials and ingredients. Processing for extrusion happens continuously (Bhandari et al., 2001[4])

Fig. 5 Twin Screw Extruder

C. There are typically seven main parts in an
extruder, including
1) The feed assembly
2) The extruder barrel.
3) Extruder drive
4) Extruder screw
5) Extrusion discharge or die system are all included.
6) Heating and cooling unit
7) Sufficient safety and control infrastructure
D. There are three portions or components in a
single-screw extrusion system Fig. 6 Feed Section
Feed section: This is where the different components are fed Compression or transition section: This is the point at
and the first blending takes place. The components are moved which the components start to change from the raw materials
to the transition or compression portion by the screw's to the extrudate as pressure and temperature rise. The
revolving motion. material is squeezed as the flow channel's dimensions are
smaller, and as the temperature rises, mechanical energy is
lost.

Retrieval Number:100.1/ijfe.C1005062323 Published By:

DOI:10.54105/ijfe.C1005.062323 Lattice Science Publication (LSP)
Journal Website: www.ijfe.latticescipub.com 4 © Copyright: All rights reserved.
 Indian Journal of Food Engineering (IJFE)
ISSN: 2583-1275 (Online), Volume-2 Issue-3, June 2023

The components' physical and chemical properties referred to as the "kneading section" and during cooking
significantly alter during this part, which is sometimes zone (Yadav & Chandra., 2015a[5]).

Fig.7 Compression or Transition Section

The metering (or cooking) portion: when the extrudate is more compressed due to further decreases in the flow channel's
size and greater shearing action. Additionally, the barrel's overall dimensions are decreased in some designs

Fig. 8 Metering (or cooking) section

E. Extrusion Cooking
V. INNOVATIVE PRODUCTS:
Extrusion cooking is the term used when heat energy is used
into the extrusion process. The extrudate may get thermal A. Millets based extruded products.
energy throughout the operation from an external source or a. Foxtail millet
via friction at internal extruder surfaces in contact with the Foxtail millet has the potential to be a significant source of
extrudate. Ingredients used to make the extrudate may protein. Good extrusion qualities of foxtail millet flour result
transport thermal energy through the barrel's walls and in a smooth surface and crispy texture. Both varieties of
surfaces. Additionally, the barrel's mechanical energy foxtail millet are high in protein, fibre, and vitamins. For the
created by the rubbing of materials against one another is purpose of product development, a total of five treatments
converted into heat energy in the extrudate (Bashir et al., with various foxtail millet ratio (100:0, 95:5, 90:10, 85:15,
2012[6]) and 80:20) were provided. For all of the treatments, physico-
F. Cereal-based products chemical parameters including protein, fat, fibre, moisture,
ash content, and sensory assessment were analysed ( Yadav
Extroverted foods items made from cereal puffed morning
and Saini.,2018[8]).
cereals, RTE, and expanded snack foods basis for soups and
beverages, instant beverages, foods for weaning, starches B. Little millet (Panicum sumatrense)
that have been pre-gelatinized and modified, dextrin's Using extrusion cooking, small millet (Panicum sumatrense)
croutons and crispbread, pasta products, prepared composite and other flour are combined to create ready-to-eat snack
flours (Rao et al., 2018[7]). items. Little millet (0–20%), corn (40–50%), and rice flour
G. Sweets-based Products (40–50%) were combined to create the extruded product,
which was subsequently produced using a twinscrew
Gum chewing Fruit gums, toffee, caramel, brittle made of
extruder (Saini and Yadav., 2018[9]).
peanuts, and licoricey.
C. Multi-millet based
H. Protein based products
Extrusion technology was used to create ready-to-eat snack
Sausage products, frankfurters, hot dogs, Surimi, caseinates
items using composite millet-based formulations.
and processed cheese all include textured vegetable protein
(TVP), which is also used in semi-moist and expanded pet
meals, animal feeds and protein supplements.

Retrieval Number:100.1/ijfe.C1005062323 Published By:

DOI:10.54105/ijfe.C1005.062323 Lattice Science Publication (LSP)
Journal Website: www.ijfe.latticescipub.com 5 © Copyright: All rights reserved.
 Food Extrusion: A Highly Popular Technology to Process

Foxtail millet, finger millet, and sorghum fine semolina and 60°C for licorice and 140°C, 120°C, 100°C, and 80°C
Various combinations of fine semolina, pear millet fine for porridge, retaining the maximum temperature close to the
semolina, corn, Bengal gramme flour and rice flour were die. The extrusion screw speed was set at 100 rpm. (Liu, G.,
investigated. The flours underwent preconditioning to get 2019[14])
them ready for extrusion cooking, and the moisture level H. Pasta.
was set at 21-23% for all the formulations. Defatted soyflour
The study's objectives included using more nutrient-dense
was used to develop extrudate (Bashir et al., 2012[7]).
beetroot powder and raising the protein level of the pasta. For
D. Green leafy vegetables the control sample, pasta was made with 50% each of millet
The purpose of the experiment was to create an extruded flour and refined flour. Beetroot powder was added by
snack that was ready to eat and included a basis of maize and changing the ratio of millet flour from 50% to 10% and
rice, spinach, and curry leaf powder. Effect of MC of feed (9 beetroot powder from 0 to 40% while preserving the amount
to 21%) and BR, or spinach powder, at various degrees of of refined flour at 50%. Using a twin-screw extruder that was
processing parameters: We investigated the effects of the controlled by hand, pasta was produced. (Panditrao and
ratio of curry leaf powder (25:5, 20:10, 15:15, 10:20, and Yadav, 2022[15]).
5:25), the proportion of rice and maize (35% each), and the I. Barley-grape pomace mixtures
extruder machine parameters barrel temperature (120–
The barley flour-grape pomace mixtures were extruded in a
160°C), die head temperature (180–220°C), and screw speed
30 mm APV co-rotating twinscrew extruder. The impacts of
(70–150 rpm) (Yadav and Chandra.,2015b[10]) (Imtiyaz & independent factors such as die temperature (140–160 °C),
Yadav ., 2013[11]). screw speed (150–200 rpm), and pomace level (2-10%, db)
E. Moringa Leaf and Oat Flour on product responses (expansion, bulk density, texture, and
colour) were assessed using response surface methods
Using a lab-scale twin-screw extruder, expanded snacks
employing a central composite design. Selected extrudates
made of Moringa (Moringa oleifera) leaf powder (MLP) and
underwent sensory examination for their appearance (colour,
oat flour were created. Three levels of in-barrel moisture
porosity), taste (bran flavour, bitterness, and sweetness), off-
content (19, 22, and 26%, wet basis) and four levels of MLP odor, texture (hardness, crispness, and brittleness), and
(0, 15, 30, and 45%, dry blend basis) were examined. As general acceptability. To characterise the impacts of each
MLP levels rose, the expansion of extrudates slowed. On the variable on the answers from the products, multiple
other hand, for all MLP treatments, in-barrel moisture had a regression equations were generated. Changes in
favourable impact on expansion. The modification of the temperature, pomace level, and to a lesser degree, screw
phase transition, water binding, and gas-holding capacity of speed, had the most effects on the product reactions (Altan
the extrusion melt caused by MLP and in-barrel moisture et al., 2008a[16])
was assessed and connected to the qualities of the final
J. Tomato pomace mixtures processed by extrusion
product (Liu et al., 20119[12]).
A co-rotating twin-screw extruder was used to prepare
F. Effects of Amaranth Leaf Flour on Yellow mixtures of barley flour and tomato pomace. The effect of
Maize/Soybean Chemical, Functional, and Sensory these variables on system parameters (SME, die melt
Properties temperature, and die pressure), as well as product responses
The extrudates made from flour mixes of yellow maize and (expansion, bulk density, water absorption and solubility
soybean were examined to see how the addition of amaranth indices, texture, and colour), was examined using response
leaf flour affected their chemical, functional, and sensory surface methodology on 20 different combinations produced
qualities. Cleaning, drying, milling, and sifting through a 2 by an experimental design with die temperature (140–160
mm mesh screen were used to create flour samples from °C), screw speed (150–200 rpm), and tomato pomace level
wheat, yellow maize, soybean, and amaranth leaf. Amaranth (2–10%) as independent variables. Twenty samples of
leaf flour was added to yellow maize and soybean (70:30) extrudate from five studies were chosen for sensory
composite flour at replacement levels of 0, 5, 10, 15, and evaluation for colour, texture, taste, off-odor, and general
acceptability. Each variable's impact on the system
20%, with wheat flour (100%) serving as the standard. The
parameters and product responses was described using
composite flour blends and wheat flour were mixed with
regression equations that were generated (Alten et al.,
baking ingredients to create extruded snack samples using a
2008b[17]).
single screw extruder. The samples were then dried for 30
minutes in an oven at 60oC for 30 min K. Apple Pomace
(Nkesiga and Okafor., 2015[13]) Apple pomace, a by-product of apple juice processing, is a
functional food component high in fibre and polyphenol.
G. Fruit-based products
Extrusion of apple pomace (barrel moisture 15%, 20%, or
Extrusion cooking research were performed in order to 30%), followed by drying, enables its provision in a practical
create two products: fruit licoricey and quick porridge form. The cell wall structure of the apple pomace degraded
utilising mango and pineapple as the primary components. as a result of extrusion. Extrusion considerably improved the
For this study, the D-optimal combination design was chosen water solubility while lowering the oil retaining capacity.
to examine how various functional components affect the
sensory and nutritive properties of the finished product. The
design resulted in 16 trial combinations, and for both goods,
a third control formulation was created. In the four barrel
zones, the temperature was adjusted to 120°C, 100°C, 80°C,

Retrieval Number:100.1/ijfe.C1005062323 Published By:

DOI:10.54105/ijfe.C1005.062323 Lattice Science Publication (LSP)
Journal Website: www.ijfe.latticescipub.com 6 © Copyright: All rights reserved.
 Indian Journal of Food Engineering (IJFE)
ISSN: 2583-1275 (Online), Volume-2 Issue-3, June 2023

Extrusion decreased the total extractable polyphenols 8. Yadav, K. C., & Saini, R. (2018). Development and quality evaluation
evaluated as gallic acid equivalents (30% barrel moisture), of foxtail millet (Setaria italica) based extruded product using twin
screw extruder. Journal of Pharmacognosy and
but had no effect at lower barrel moisture contents (15% or Phytochemistry, 7(4), 658-663
20%). However, extrusion boosted certain sub-groups of 9. Saini, R., & Yadav, K. C. (2018). Development and quality evaluation
extractable flavanols, flavanols, phenolic acids, and of little millet (Panicum sumatrense) based extruded product.
dihydrochalcones (Daykar et al., 2015[18]). Journal of Pharmacognosy and Phytochemistry, 7(3), 3457-3463.
10. Yadav KC, & Chandra R. (2015b) Influence of green leafy vegetable
incorporation and process variable on textural characteristics of
VI. CONCLUSION extrudate. Bioved. 2012; 26:95-105
Food goods of greater quality with excellent textures and 11. Imtiyaz, H., & Yadav, K. C. (2013). Sensory and Textural evaluation
of Value Added Extruded Sev (Crisp Snack). The Allahabad Farmer,
lots of nutrients are in increased demand from consumers. 68(2).
Extrusion processing has shown to be a very efficient and 12. Liu, S., Alavi, S., & Abughoush, M. (2011). Extruded moringa leaf–
cost-effective processing method for creating a variety of oat flour snacks: physical, nutritional, and sensory properties.
tasty food items. Extrusion has a lot of potential as a International Journal of Food Properties, 14(4), 854-869.
[CrossRef]
beneficial processing method for the food industry because 13. Nkesiga, J., & Okafor, G. I. (2015). Effect of incorporation of
of how simple and adaptable it is. Extrusion research will amaranth leaf flour on the chemical, functional and sensory
continue to advance the technology and broaden the range of properties of yellow maize/soybean based extrudates. J. Environ. Sci.
items that may be produced as additional ways are Toxicol. Food Technol, 9, 31-40.
14. Liu, G., Ying, D., Guo, B., Cheng, L. J., May, B., Bird, T., ... &
discovered to use it efficiently and modify it. Augustin, M. (2019). Extrusion of apple pomace increases
antioxidant activity upon in vitro digestion. Food & function,
ACKNOWLEDGEMENT. 10(2), 951-963. [CrossRef]
15. Panditrao, M. P., & Yadav, K. C. (2022). Development and quality
Authors are highly thankful to the past and present evaluation of pasta incorporated with beetroot powder. Pharma
researchers in the field of food extrusion technology. Innovation 2022;11(2):16761681.
16. Altan, A., McCarthy, K. L., & Maskan, M. (2008a). Evaluation of
snack foods from barley–tomato pomace blends by extrusion
DECLARATION processing. Journal of Food Engineering, 84(2), 231-242 [CrossRef]
17. Altan, A., McCarthy, K. L., & Maskan, M. (2008b). Twin-screw
Funding/ Grants/ No. I did not receive any extrusion of barley–grape pomace blends: Extrudate characteristics
Financial Support funding. and determination of optimum processing conditions. Journal of
Food Engineering, 89(1), 24-32 [CrossRef]
Conflicts of Interest/ No conflicts of interest to the
18. Dayakar RB, Bhargavi G, Kalpana K, Vishala AD, Ganapathy KN,
Competing Interests best of our knowledge. Patil JV (2015) Development and standardization of sorghum pasta
No, the article does not require using extrusion technology. J Food Sci Technol 52:6828–6833
Ethical Approval and [CrossRef]
ethical approval and consent to
Consent to Participate
participate with evidence.
AUTHOR PROFILE
Availability of Data and
Material/ Data Access Not relevant. Dr. Kailash Chandra Yadav graduated in agricultural
Statement engineering with merit position. He did master of
technology in post harvest engineering and food
All authors have equal engineering with university merit scholarship and
Authors Contributions awarded with university gold medal from JNKVV
participation in this article.
Jabalpur. He has cleared ICAR-NET in post harvest
engineering and technology. He did his doctoral research
REFERENCES in food extrusion processing. Currently he is working as Assistant Professor
in the department of Process and Food Engineering SHUATS, Prayagraj.
1. Patil, R. T., Berrios, J. D. J., Tang, J., Pan, J., & Swanson, B. (2005).
Physical characteristics of food extrudates-a review. In 2005 ASAE
Annual Meeting (p. 1). American Society of Agricultural and Mr. Hrushikesh B. Karhale, He is pursuing his M.Tech
Biological Engineers. Food Technology, with specialisation in Food plant
2. Ainsworth P, Ibanoglu S, Plunkett A, Ozer EA. Physical and sensory operation management, From SHUATS University ,
evaluation of a nutritionally balanced gluten free extruded snack. Prayagraj, Uttar Pradesh, India. He had completed his
Journal Food Engineering. 2006; 75(4):469-472 [CrossRef] graduation in Food Technology from Sharad Chandra
3. Santos, D., Pintado, M., & da Silva, J. A. L. (2022). Potential Pawar college of food technology kharawte- dahiwali,
nutritional and functional improvement of extruded breakfast cereals Dapoli University, Maharashtra. He have research
based on incorporation of fruit and vegetable by-products-A interest from food engineering.
review. Trends in Food Science & Technology [CrossRef]
Professor Dr. Mohan Singh postgraduate from IIT
4. Bhandari B., D‘Arcy B. and Young G. (2001). Flavor retention during
Kharagpur in the field of post harvest engineering. He
high temperature short time extrusion cooking process: a review. did his doctoral research in the food extrusion
International Journal of Food Science and Technology, 36:453-461. processing from JNKVV Jabalpur. He is working as
[CrossRef] Professor and Head the department of PHP and FE at
5. Yadav, K. C., & Chandra, R. (2015a). Development of extrudate JNKVV Jabalpur. He has guided several masters and
enriched with green leafy vegetable powder and its effect on doctoral research. He has lead the external funded
nutritional characteristics. Bioved, 26, 231236. project in the capacity of Principal Investigator. His
6. Bashir, K., Aeri, V., & Masoodi, L. (2012). Physio-chemical and research interest area is design and development of low cost processing
sensory characteristics of pasta fortified with chickpea flour and equipment and food extrusion processing.
defatted soy flour. Journal of Environmental Science, Toxicology and
food technology, 1(5), 34-39 [CrossRef]
7. Rao, B. D., Suneetha, A., Kiranmai, E., Srenuja, D., & Tonapi, V. A.
(2018). Development of multi millet based extruded snack food. Int
J Chem Stud, 6(4), 17481752

Retrieval Number:100.1/ijfe.C1005062323 Published By:

DOI:10.54105/ijfe.C1005.062323 Lattice Science Publication (LSP)
Journal Website: www.ijfe.latticescipub.com 7 © Copyright: All rights reserved.
 Food Extrusion: A Highly Popular Technology to Process

Disclaimer/Publisher’s Note: The statements, opinions and

data contained in all publications are solely those of the
individual author(s) and contributor(s) and not of the Lattice
Science Publication (LSP)/ journal and/ or the editor(s). The
Lattice Science Publication (LSP)/ journal and/or the
editor(s) disclaim responsibility for any injury to people or
property resulting from any ideas, methods, instructions or
products referred to in the content.

Retrieval Number:100.1/ijfe.C1005062323 Published By:

DOI:10.54105/ijfe.C1005.062323 Lattice Science Publication (LSP)
Journal Website: www.ijfe.latticescipub.com 8 © Copyright: All rights reserved.