Extrusion:

Abstract:
Extrusion is a type methods of food processing, which produce several
types of food in different shapes, puffed cereals is a clear example of
extrusion products. Every processing food can affect the nutritional values
of the products, either by enhanced or by decreasing the nutritional
value. In this report we will discuss the Extrusion processing and it is
effect on the nutritional value.

1-INTRODUCTION:
Extrusion is one of the methods that used in food manufacture. The first
extruder was designed to manufacture sausages in the 1870s. Packaged
dry pasta and breakfast cereals have been produced via extrusion since
the 1930s. It has also been incorporated into kitchen appliances, such as
meat grinders, herb grinders, coffee grinders, and some types of pasta
makers. Extrusion-technology is gaining increasing popularity in the global
agro-food processing. this method of processing strongly affects the
nutrition values and the quality of the food. in this report we will cover
the extrusion and its effect on nutritional value.

2-MAIN BODY:
2.1 EXTRUSION:
Extrusion is a mechanical process in which certain materials are forced,
under pressure, through a die opening to create products of a desired
shape, size, and/or texture. A relatively new and advanced food
processing technique. Due to its processing flexibility, extrusion produces
an incredibly broad range of food products, most notably in the cereal,
dairy, bakery, and confection industries.
Chemical composition of raw materials is the single most important
variable in the extrusion. Starch is what makes the product puff, and the
starch composition ratio of amylose and amylopectin affect the rate of
expansion as well as texture of the final products. For instance, presence
of non-starch materials in the flour blend reduces the expansion.
Similarly, high amylose contents tend to make products denser while high
amylopectin contents provide crispier texture.

2.2 Classification of Extruders:

Classification of extruder based on two categories, Operation and Construction.
Based on operation
1. Hot Extruder
2. Cold Extruder
Based on Construction extrusion can be classified as
1. Twin screw extrusion
2. Single screw extrusion
2.3 Advantages of extrusion:
1- Adaptability: The extrusion process is remarkably adaptable in being able to
accommodate the demand by consumers for new product.
2- Versatility: A wide range of products, many of which cannot be produced easily by
any other process, is possible by changing the ingredients, extruder operating
conditions and dies.
3- Energy efficient: Extruders operate at relatively low moisture while cooking food
products, so less re-drying is required.
4- Productivity: Extruders can operate continuously with high output.
5- Extruded Products Low cost: Extrusion has lower processing costs and higher
productivity than other cooking and forming processes.
6- Product quality: Extrusion cooking involves high temperatures applied for a short
time, retaining many heat sensitive components of a food.
7- Environmentally-friendly: As a low-moisture process, extrusion cooking does not
produce significant process effluents.
2.4 Types of extruded food products:
1. Starch based products
2. Sugar based products
3. Cereal based products
4. Protein based products
2.5 Examples for Extrusion Foods:
- Pasta (Ready-to-eat (RTE) cereals, puffed cereals, shredded cereals, etc.).
- Snack products (Corn curls, puffed snacks, crisp breads, co extruded products,
etc.).
- Pet foods (Dry, semi moist).
- Confectionery products (Licorice, toffee, caramel, peanut brittle)
- Texturized proteins (Meat analogs, fish paste).
2.6 Processing flowcharts of some extruded food products :
Pasta processing: Ingredient storage  Ingredient Feeding  Mixing  Extrusion  Drying 
Cutting  Packaging.
Breakfast cereal processing: Raw grains  Mixing with flavoring agent  Addition of water 
Cooking  Drying  Tempering or cooling  Extrusion (Shredding Flaking 0r Toasting)  Laminating
 Storage.
Snack food processing: Ingredient  Premixing  Ingredient feeding  Extrusion 
Drying or baking  Coating  Secondary proportioning  Labelling and Packaging.

2.7 Effect of extrusion technology on food product and Nutritional Value:

1. Raw enzyme inactivation.
2. Naturally present toxin destruction.
3. Lower the microbial load of finished product.
4. Increases the bioavailability of iron.
5. Loss of essential amino acid that is lysine.
6. Extrusion processes convert the complex starches into simple form.
7. Extrusion method increases the glycemic index of food products.
8. Increase the amount refined carbohydrate in the product.
9. the anti-nutritional factors in oilseeds can be de-activated by proper heat
treatment through extrusion.
10. The extrusion process is helped with presence of lipids.
11. Make the phytochemicals’ more available.

2.7.1 protein and amino acid: Protein absorbability of the extruded food
product is expanded by the extrusion cooking technology. The extruded food
products prepared from cereals are rich in essential amino acid that is lysine.
Subsequently an emphasis on safekeeping of lysine during extrusion method
is of specific significance.
2.7.2 Dietary Fiber: It was found that the higher temperature will; result in
higher dietary fiber content of wheat. Extrusion cooking have also increased
the amount of dietary fiber in extruded barley. Soluble dietary fiber of waxy
barley is increased by increasing total dietary fiber. (converting starch into
resistance starch).
2.7.3 Changes in Vitamins: Vitamins can be destroyed through the action
of temperature or by oxidation. Since extrusion mostly involves thermal
treatment at temperatures of 100C or higher, some loss of vitamins in the
processed material is expected, especially of the temperature-sensitive and
water-soluble ones, such as vitamin C. Under extrusion conditions
producing a realistic breakfast cereal loss of thiamin and riboflavin was
substantial - 90% of the thiamin and 50% of the riboflavin. Thiamine, being
the most sensitive to temperature, is damaged during extrusion. Vitamin A
reveals high stability in extruder products. vitamin E is almost not destroyed
during
extrusion.
2.7.4 Starch: In the extrusion process starches are exposed to heat,
mechanical shear and pressure up to 103 psi. Starch is comprised of glucose
units connected by glycosidic bond. Amylopectin and amylose are the starch
molecules. Amylopectin and amylose responsible for the viscosity and
gelatinization of the cooked paste. The atomic weight of starch molecules of
the wheat flour is decreased by the feeding moisture and low temperature of
die.

3 Conclusion:
The food processing extrusion method is used because of many
advantageous effects i.e. anti-nutritional factor destruction, lipid
preservation, killing of contaminated microbes and increase in many soluble
dietary fibers. The extrusion has two different methods among them cold
extrusion is better as the nutrient loss is less, due to less temperature. The
extrusion technologies have great potential to be used in food processing
sector. extrusion has effect on the nutrition values. it is decreasing the level
of sensitive vitamins such as vitamin C and B-complex. but vitamins A and
E stable. the protein absorption enhanced, the level of fiber increases. and
some product fortified with vitamins. also, the phytochemical become more
available.

4- References:
1. Moscicki, L., n.d. Extrusion-Cooking Techniques.
2. The Pharma Innovation Journal (Extrusion in food processing: An
overview).
3. Extrusion Technology in of Food Processing.
(presentation by Er. Shelke G.N Assistant Professor of Department of Food
Engineering. E-mail: [email protected]).
4. Journal of Food Engineering 2 (1983) 28 l-308 (The Effects of Extrusion
Cooking on Nutritional Value -A Literature Review*).
Q2 summary

Nutritional value of processed foods

Food processing improve, or damage, the nutritional value, sometimes both, but can help to
preserve nutrients that would otherwise be lost. Also, Food additives are added to ensure food
safety and improve nutritional value. For example, antioxidants prevent lipids from rancid.
processed food Contain artificial ingredients like Preservatives, Colorants, Flavor, Texturants and
dozens of chemicals. also high in refined carbohydrate and low in fiber. But Not all processed
food is bad Some foods need processing to make them safe, such as milk, needs to be
pasteurized to remove bacteria.

Heat and Thermal processing the most important methods for extending the storage life.
Include:

Grilling and broiling: use for meat usually, may produce carcinogenic like heterocyclic amines
and polycyclic aromatic hydrocarbons, can reduce it by select leaner meats and use lower
temperature.

stir-frying improves absorption of fat-soluble vitamins. frying tuna degrade its omega-3 content
by 70–85%. also increase the amount of fiber in potatoes by converting starch into resistant
starch.

Steaming best methods for preserving nutrients.

Canning: cooking, sealing food in sterile cans, and boiling the containers to sterilization. Cans
food are shelf stable for time of need. Canned food has the risk of botulism poisoning.

Pasteurization: a heat treatment process in which food is heated to ~60-80C for a few minutes
and then quickly cooled. used for milk.

Types of Pasteurization:

1-Milk heated at 63C for 30 min.

2-Milk heated at 72C for 15 sec.

3-Ultra high temperature 135°C for 1-2 s.

The nutrient value of milk is generally unaffected.

Sterilization: high temperature (121 °C) used for longer time. some cases, under pressure to
destroy all bacteria including spores.

Heat and thermal processing have a detrimental effect on nutrients. Decrease the amounts of
some minerals and water-soluble vitamins (C, B-complex), Although improves digestion and
absorption of many nutrients (breaking down indigestible parts), destroying bacteria, release
bioactive compounds such as beta-carotene (antioxidant), making phytochemical available.

Freezing: below –18 C (slow, fast freezing), reduce free-water.

Chilling: Cooling food to average temperature of 1-4 C without freezing.

Quality affected like changes in color, texture, water holding capacity, and structure.

slow freezing produce big crystals and damage cell membranes, cause nutrients loss, but fast
freezing produce small crystal and cause less damage.

Freeze drying: Removing water from sensitive products by sublimation and desorption. moisture
content ranged from 2-6%. frozen at (-25 to -30°C). nutritional value maintained, but very
expensive.

Blanching: pre-treatment process with hot water (70-100°C), to freezing, and canning.
inactivates/enzyme and Softening vegetables. This process causes loss vitamin C (15-20%).

frozen foods higher in nutrients than fresh one which lose 15% of their vitamin C content daily.
Vitamins and minerals no loss from frozen meats because protein, vitamins A, D not affected.

Food Packaging a product made from any material like glass, for protection, safe delivery.

Modified atmosphere packaging the reduction of oxygen from the container and replacement
with nitrogen, oxygen or carbon-dioxide. used for fresh fruit and vegetables to reduce
postharvest losses.

Pesticide is any chemical that protect crops from insects and diseases. harmful for human.
(washing) reduce Pesticide but drying increase the pesticide.
Q3/
A, some people think that the majority of our energy intake should
be from carbohydrates, while others think they should be avoided.
Critically discuss this controversy statement in detail.
only About 50 to 60 percent of total daily calories should come from carbohydrate. actually,
human need to take Carbohydrate because it is the main source of energy for body and brain.
And important for healing and maintain the function of the body. most of your body’s cells will
prefer to use carbs as their primary energy source. Your body can transform extra carbohydrates
into stored energy in the form of glycogen. Several hundred grams can be stored in your liver
and muscles. When carbohydrates are lacking, muscle can also be broken down into amino acids
and converted into glucose or other compounds to generate energy. Obviously, this isn’t an
ideal scenario, since muscle cells are crucial for body movement. Severe losses of muscle mass
have been associated with poor health and a higher risk of death. Consuming at least some
carbohydrates in the diet is one way to prevent this starvation-related loss of muscle mass.
These carbs will reduce muscle breakdown

There are two types of carbohydrate simple and complex.

we should cut down simple carbohydrate as we can. the problem with simple carbohydrate, it is
rapidly digested and absorbed thus rapidly inter to the blood and make spikes in the blood sugar
and provide high dense energy more than body need. However, the body especially pancreas
work hard to balance this unbalance and store excess energy. Because that high simple
carbohydrate intake linked to conditions like obesity, type two diabetes, and heart disease. this
problem is very common in our community and they do not have clear idea. the simple
carbohydrate includes white sugar, sugar that add to processed food and refined carbohydrate
and other source.

However, we cannot cut down on all type carbohydrates, the complex carbohydrate it is the
best choice, because need time to digesting and absorption, thus provide slow energy for long
time and make you feel full for long period of time. Also, it provides many benefits to the body
for example Fiber is a type of complex carbohydrate that promotes good digestive health by
reducing constipation and lowering the risk of digestive tract diseases. Food source (whole grain,
vegetables). Also, it is feed the probiotics in the gut. so, we result that not all carbohydrate is
bad, it depends which type you eat. and deficiency of carbohydrate causes malnutrition and in
severe cases cause death. only About 50 to 60 percent of total daily calories should come from
carbohydrate.

B, explain in detail why Food manufacturers want their processed

food products to be easily chewed, swallowed, and require less time
and energy to digest?
The way that manufacturers process foods makes them very easy to chew and swallow (Think of
the foods that are often described as being able to “melt in the mouth”). Because much of the
fiber is lost during processing, and they are adding high amount of refined carbohydrates. that
make the product more sweetie. it takes our digestive system much less time and effort to deal
with processed food. As a result, it is easier to eat more of these products in shorter periods. In
doing so, a person consumes more calories — and uses fewer in digestion. food manufactures
want you to able to eat more of their tasty product quickly, so you will have to buy more.

in some cases, they produce these products for elderly people which may have problem with
chewing and digestion and today most of people busy and they do not care about their food.
also, peoples whose do not have enough time to prepare food they tend to processed food that
rapidly prepared (some products already prepared and ready to eat) and fast eating their food.
This situation for food factories is a profitable business