Understanding extrusion technology for cereal–pulse blends: A review

Abstract

In recent times, extrusion cooking is being used to develop nutrient-dense products with an aim to benefit humans and to cater their nutritional requirements. The present paper discusses various aspects of twin-screw extrusion cooking and behaviour of its process parameters in relation to cereal–pulse blend. Profiling of raw material, i.e. moisture, protein, lipid, and starch, along with the assessment of product parameters including expansion ratio, bulk density, water absorption index, and water solubility index has been extensively reviewed to develop a desirable product. Therefore, in the present review paper, extrusion cooking has been highlighted and discussed in detail as a suitable technology for the development of cereal–pulse-based snacks/products.

Keywords:

• twin-screw extrusion
• expansion ratio
• bulk density
• water absorption index
• water solubility index

Disclosure statement

No potential conflict of interest was reported by the author(s).

Correction

This article has been corrected with minor changes. These changes do not impact the academic content of the article.

Additional information

Notes on contributors

Radhika Jain

Dr. Radhika Jain (Ph. D) is a research scholar (2017-2022) in the Department of Food and Nutrition, Lady Irwin College, University of Delhi, India. Her research work lies at the intersection of nutrition and food technology, with a strong commitment to environmentally sustainable practices (www.linkedin.com/in/dr-radhika-jain-36a698114). Her interest includes development of innovative food products, nutrient retention, proteins, amino acids, extrusion, starch rheology, texture, packaging etc. She has been a recipient of many awards for oral and poster presentation at national/international platforms. She has lectured courses on nutrition, food science and technology to undergraduate/graduate students and guided research theses work.

Sangeeta Goomer

Prof. Sangeeta Goomer is a distinguished food technologist (1995 to present) in the Department of Food and Nutrition, Lady Irwin College, University of Delhi, India. She has been a researcher, innovator, mentor, and lecturer. With an illustrious career spanning over two decades, she has demonstrated unwavering commitment to the field and guided/co-guided graduate, doctoral and post-doctoral research scholars.