Ali Ibrahim Mohammed, Forsido Sirawdink Fikreyesus, Kuyu Chala G, Ahmed Endris Hussen, Andersa Kumsa Negasa, Chane Kasech Tibebu, Regasa Tolina Kebede
Department of Plant Science, College of Dry Land Agriculture Samara University Samara Ethiopia.
Department of Postharvest Management, College of Agriculture and Veterinary Medicine Jimma University Jimma Ethiopia.
Food Sci Nutr. 2024 Oct 18;12(11):8755-8761. doi: 10.1002/fsn3.4472. eCollection 2024 Nov.
Consumers' demand for ready-to-eat extruded snack is increasing due to their convenience and time saving. Extrusion cooking is the most commonly used technology for manufacturing ready-to-eat snack products. However, improper management of extrusion parameters such as the barrel temperature, feed moisture content, pressure, and other parameters of the extruder can influence the quality of extruded snack foods. This paper aimed to review the effects of extrusion process conditions on the quality of the extruded snack. According to this review, most of the nutritional composition and anti-nutritional factors are sensitive to the extruder's high barrel temperature. High barrel temperature decreased the anti-nutritional factors of the extrudates. Low feed moisture content and high barrel temperature minimize the bulk density and hardness while increasing the extruded snack's expansion ratio and water solubility index. In contrast, low barrel temperature increased the color and appearance of the extrudates while decreasing the flavor and overall acceptability of the extrudates. In general, this review indicated that extrusion processing parameters need to be optimized to deliver nutrient-rich extruded snack with appropriate physical, functional, and sensory properties.
由于即食挤压零食方便省时，消费者对其需求不断增加。挤压烹饪是生产即食零食产品最常用的技术。然而，对挤压参数（如料筒温度、进料水分含量、压力和挤出机的其他参数）管理不当会影响挤压零食的质量。本文旨在综述挤压工艺条件对挤压零食质量的影响。根据这篇综述，大多数营养成分和抗营养因子对挤出机的高料筒温度敏感。高料筒温度降低了挤出物的抗营养因子。低进料水分含量和高料筒温度可使堆积密度和硬度最小化，同时提高挤压零食的膨胀率和水溶性指数。相比之下，低料筒温度增加了挤出物的色泽和外观，同时降低了挤出物的风味和总体可接受性。总体而言，这篇综述表明，需要优化挤压加工参数，以生产出具有适当物理、功能和感官特性的营养丰富的挤压零食。
