_

Food Science and Technology Research, 24 (1), 23 34, 2018

Copyright © 2018, Japanese Society for Food Science and Technology
doi: 10.3136/fstr.24.23

http://www.jsfst.or.jp

Review

Current trends in Extrusion: Development of Functional Foods and Novel

Ingredients

Sharmila S. Patil1* and Charanjit Kaur2

1
ICAR-Central Institute for Research on Cotton Technology, Adenwala Road, Matunga, Mumbai- 400 019, India
2
Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi-110 012,
India

Received July 1, 2017 ; Accepted October 10, 2017

Extrusion is a versatile and state-of-art technology and provides enormous opportunity for modifying the
functionality of food materials for improved digestibility and high sensory quality. With considerable previous
research on cereal based products, the current focus has now shifted towards millets and pulses for enhancing
nutritional and functional quality for high-end consumer. The present review highlights the current advances made
in development of cereal, millet and pulse based extruded products. In addition, the current trends in use of extruded
flours as novel green ingredients as hydrocolloids, fat replacers and for developing gluten-free, phenolic-rich, low-
glycemic and functional foods has also been reviewed.

Keywords: extrusion, functional foods, phenolics, pasting properties, hydrocolloids, fat replacer

Introduction gluten, hydrocolloids, modified starches and enzymes (Ho and

The current demand for novel and healthy foods together with Noor-Aziah, 2013; Schoenlechner et al., 2013).
the increasing lifestyle diseases has dramatically driven a new The functional properties of native flours can also be improved
market for whole grains, millets, psuedocereals and legumes. In by hydrothermal treatments such as extrusion; without using any
this context, unique nutritional profile of these grains comprising chemicals. Extrusion is a high-temperature, short-time processing
of high dietary fibre, micronutrients, non-gluten proteins and technology in which food materials are plasticized and cooked by
phytochemicals deserves special attention in new product the combination of temperature and mechanical shear under
development. However, use of unprocessed or native flours suffers pressure. This results in molecular transformation and chemical
from certain defects. Native flours have poor functional properties, reactions that modify functional properties, nutrient and
making them unsuitable for their use in certain products and often phytochemical composition of the food (Morales et al., 2015). The
require some modification or other ingredients or additives to extruded product is stable, possesses defined texture and extended
achieve desired results (Martinez et al., 2015a). Native flours are shelf life which increases their acceptability. The interest in the use
characterized by low water absorption, low solubility and high of extrusion in the food industry stems from the fact that they are
pasting profile over their processed counterparts (Angioloni and capable of blending diverse ingredients into novel foods and hence
Collar, 2012). Incorporation of native non-gluten flours in bakery may be useful in the development of functional foods (Areas et al.,
products has detrimental effect on technological and textural 2016). Recent publications critically highlight the potential of
properties, especially poor crumb texture and faster staling. These extruded flours as functional snacks, breakfast cereals, as additives
defects can be managed by using technological additives such as in breads and mayonnaises (Martinez et al., 2013b; Martinez, et

*To whom correspondence should be addressed. E-mail: [email protected]

24 S. S. Patil & C. Kaur

al., 2014b; Roman et al. 2015b). Parallel to the increased room temperature. Increase in the value of WAI is probably due to
applications, concern has grown in the physico-chemical, uncovering of hydrophilic groups in extruded starch–protein
functional and nutritionally relevant effects of extrusion material, unfolding and loosening of biopolymer chains, resulting
processing. in greater availability and easier penetration of structures by water
The present review outlines the effect of extrusion on molecules (Marzec and Lewicki, 2006). Besides starch
physicochemical (hydration), functional (antioxidants, phenolics) gelatinization, which results in release of amylose and amylopectin,
and viscometric/pasting properties of cereal grains and pulses. An extrusion can also induce dextrinization and other reactions that
attempt has also been made to summarize current trends and lead to the formation of low molecular weight compounds,
perspectives in extending application of extruded flours as novel increasing the WSI (Mesquita et al., 2013). However, molecular
green ingredients and additives for developing quality gluten free interactions between degraded starch, proteins and lipids may
and low fat products. reduce the extent of increase. Improved hydration properties of
extruded products have been confirmed by multiple researchers
Effect of Extrusion on Functionality of Flours (Awolu et al., 2015; Bhise et al., 2013; Camacho-Hernandez et al.,
During extrusion, flour is subjected to high temperature and 2014;).
high shear at relatively low levels of moisture content, which can The WAI and WSI values of extruded products depend on
effectively modify the functionality of composite cereal matrices several factors such as properties of the raw materials (particle size,
by the way of gelatinization and degradation of starch, composition), pre-processing treatments and processing parameters
solubilization of dietary fibre, protein aggregation and inactivation (Oikonomou and Krokida, 2011). Extrusion variables such as feed
of anti-nutritional factors (Hagenimana et al., 2006; Martinez et moisture, temperature and screw speed significantly influence the
al., 2014c). Extrusion process offers significant opportunity to hydration properties. Intensity of extrusion, high barrel temperature
modulate feed rate, feed moisture, screw speed and barrel coupled with low feed rate and high feed moisture increases
temperature, suited to product composition; accentuating the hydration properties (Martinez et al., 2014a). It is generally agreed
changes in their hydration properties, texture, bioactive compounds that feed moisture exerts the greatest effect on the extrudate by
and pasting profile or viscometric properties (Martinez et al., promoting gelatinization (Arun Kumar et al., 2015). At high
2015b). However, selection of appropriate processing conditions is moisture, the viscosity of the starch would be low, which allows
must, as the extent of modifications is governed by severity of the extensive internal mixing and uniform heating that would account
process variables involved. for enhanced starch gelatinization (Rodriguez-Miranda et al.,
Effect of extrusion on hydration properties Extruded products 2011). Furthermore, lubricant effect of high moisture reduces the
are characterized by several physicochemical properties such as friction between dough and screw elements as well as between
water absorption index (WAI), water solubility index (WSI), water- dough and barrel, resulting in decreased dough temperature which
oil absorption index, protein solubility index, nitrogen solubility prevents the starch granules from severe mechanical breakdown
index, gelatinization capacity, emulsion solubility index etc. In (Camacho-Hernandez et al., 2014). On the other hand, low
particular, the hydration properties such as the WAI and WSI are moisture conditions results in greater shear degradation of starch
important and predict how the materials behave if further processed during extrusion. Therefore, WAI increases and WSI decreases
into extruded products (Oikonomou and Krokida, 2011). The with increase in feed moisture. Similar effects also have been
changes in hydration properties during extrusion can be attributed reported by other researchers (Chakraborty et al., 2011; Filli et al.,
to structural changes in polymeric (starch and protein) and/or non- 2013; Ito et al., 2015; Singh et al., 2007).
polymeric (lipid) macromolecular components. These properties High temperature coupled with high screw speed contributes to
are influenced mainly by size and structure of starch granules (Nura the breaking and collapsing of the starch granules, promoting high
et al., 2011). WAI indicates the amount of water immobilized by dextrinization/starch melting and protein coagulation that prevails
the starch and considered as indicator of degree of starch over gelatinization, thus increasing water solubility (Bhise et al.,
gelatinization. High WAI values are good indicator of damaged 2013; Spinello et al. 2014). On other hand, low temperature and
starch fragments in the final product (Rweyemamu et al., 2015). screw speed decrease the shear effect on starch granules; thus
Whereas, WSI determines the amount of leached molecular favour the process of gelatinization and increases WAI over WSI
components out of the starch granule, thus reflects the degree of (Ding et al., 2006). Taverna et al. (2012) however observed high
degradation and conversion of molecular components (starch, WSI in extruded cassava starch and quinoa flour blends snacks at
proteins and fiber) on extrusion (Siddiq et al., 2013). low screw speed and high temperature. This was attributed to high
In general, the extruded products present improvement in water residence time (at low screw speed) exposing material to high
absorption and solubility over their native counterparts due to thermal energy enhancing starch degradation and WSI. Similar
starch gelatinization (Hagenimana et al., 2006). Gelatinized starch effects of screw speed on molecular degradation and gelatinization
has higher ability to absorb water than the native starch granules at of starch was observed by Keawpeng et al. (2014) and Arun Kumar
Current trends in Extrusion: Development of Functional Foods and Novel Ingredients 25

et al. (2015). red beans was found to increase by 14%; on account of increase in
Thus it is understood that hydration properties of extruded quercetin and ferulic acid along with a significant decrease in
products are mainly interplay of different extrusion variables and chlorogenic and caffeic acids (Korus et al., 2007). Similar results
feed composition, accounting for a reflective change. Improved have been outlined by Anton et al. (2009); illustrating an increase
WAI and WSI of extruded flours can find food applications in in total phenolic compounds of extruded starch-bean. White et al.
instant products such baby foods, desserts, milk-based products, (2010) investigated the changes in cranberry pomace-corn starch
sausage, mayonnaise, processed cheese, soups etc. blends during extrusion and observed significant increase (30–34%)
Effect of extrusion on phenolic compounds Whole grain in total flavonols. Increase in total flavonoid content (4.1–8.2%) of
cereals, millets and pulses are one of the perfect sources of extruded chickpea has also been reported by Tiznado et al. (2013).
biologically active compounds, including phenolics, flavonoid Most of the phenolic compounds (>80%) in cereals and millets are
compounds which have proven health-promoting effects on human bound or attached primarily to hemicelluloses in cell walls of the
body (Sriti et al., 2014). Several cereals, millets and pulses have pericarp, aleurone layer and germ. High shearing effect induced by
been evaluated for phenolic compounds in search for safe sources extrusion causes severe degradation condensed tannins and bound
of natural bioactives. However, focus of the research still remains phenols to low molecular weight oligomers that are more
on quantifying phenolics and antioxidant activity of raw/ extractable. The released bound phenolics from cell walls may
unprocessed grains, which doesn’t appears to be justified as cereals contribute to high phenolic content of extended flours (Nayak et
and other grains are eaten after cooking or processing. Lately, al., 2011).
focus of research has shifted and effect of extrusion on bioactives Effect of extrusion on antioxidant activity In general, the total
is being thoroughly investigated. antioxidant activity of food is mainly contributed by phenolics
Retention or degradation phenolics, flavonoids or other compounds present. Following this fact, antioxidant activity must
bioactives during extrusion processing is a function of temperature have to be highly correlated with phenolic compounds; decreasing
and other variables as they are heat sensitive and get altered when simultaneously with phenolic compounds after extrusion. Dlamini
exposed to temperature above 80℃ (Moussa-Ayoub et al., 2015). et al. (2007) found that the total phenolic content and thus
High temperature during extrusion decomposes or alters the antioxidant activity of sorghum reduced significantly following
molecular structure of phenolic compounds; which may further extrusion. Altan et al. (2009) outlined significant losses in
lead to reduction in their chemical reactivity or extractability (Sriti antioxidant activity (60 to 68%) of barley extrudates compared to
et al., 2014). El-Hady and Habiba (2003) reported significant unprocessed barley flour. The study on extruded brown rice also
decrease in total phenolics in extruded whole meal of peas, revealed that extrusion and rise in extrusion temperature lowered
chickpeas, faba and kidney beans. Some studies showed up to 80% total phenolic content and antioxidant activity (Gujral et al., 2012).
decrease in the level of total phenolics after extrusion of Kiwicha Some studies detected concomitant increase in antioxidant
(Amaranthus caudatus) (Repo-Carrasco-Valencia et al., 2009). activity with extrusion, which may be due to production of dark
Sarawong et al. (2014) evaluated the total phenolic content of colour pigments (particularly melanoidins) at high temperature;
extruded green banana flour; showing significant decrease (32– extensively known to have antioxidant activity (Xu and Chang,
55%) over raw flour. Extrusion at high moisture content retained 2008). The thermal processing is known to alter the antioxidant
higher amount of phenolics at low temperature than that of high profile and generate more antioxidants that contribute in
temperature. Results reported by Patil et al. (2016b) were also in antioxidant activity. White et al. (2010) observed an increase in
similar line; showing significant loss in bioactives and antioxidants antioxidants (16–30%) with an increase in barrel temperature. High
activity of extruded finger millet and sorghum. However, extrusion antioxidant profile due to extrusion processing has been widely
at high feed moisture, low temperature and high screw speed reported in potato-pea extrudates (Nayak et al., 2011) and corn-
retained considerable percentage of bioactives. Maximum retention pumpkin extrudates (Rocha-Guzman et al., 2012).
of total phenolics and total flavonoids was observed as 54% and The literature reviewed suggests that overall variability in
78% in finger millet; whereas 87% and 89% in sorghum thermal stability of phenolics, flavonoids and antioxidants is
respectively. Similar findings have also been seen in rice-horse primarily attributed to nature of matrix subjected to extrusion. High
gram extrudates (Gat and Ananthanarayan, 2015) and extruded retention of bioactives in extruded flours as observed in some
barley flour (Sharma et al., 2012). Authors observed that the studies demonstrated their enormous potential as healthy ingredient
decrease in bioactive compounds was dependent on process for development of phenolic and antioxidant rich ready-to-eat
condition. High feed moisture during extrusion protects phenolics products. However, influence of extrusion processing on bioactive
from degradation due to mild or gentle processing in the extruder compounds of millets and pulses has been occasionally
barrel. investigated.
Interestingly, some studies presented marked increase in free/ Effect of extrusion on pasting properties Pasting profile or
bound phenolics after extrusion. Phenolic content of extruded dark- viscosity curves are the most useful tool available for rapidly and
26 S. S. Patil & C. Kaur

reproducibly assessing cooking quality of flour (Jan et al., 2016). that extrusion decreased the pasting properties of corn and rice
Pasting properties are mainly dependent on the rigidity of starch flour and thus showed higher paste stability. Similar findings have
granules, which in turn affect the granule swelling potential and the been observed by Leonel et al. (2011) and Balasubramanian et al.
amount of amylose leaching out in the solution (Kaushal et al., (2012) in extruded cassava-orange pulp blend and legume-corn
2012). It gives an idea about the degree of modification of the blend respectively. Siddiq et al. (2013) studied pasting behaviour
starches when subjected to heat treatment under moist conditions. of extruded pulses namely navy and pinto bean flour. They found
These changes are dramatic in the case of extrusion, since the shear reduced peak and final viscosities in extruded bean flours.
forces generated are high (Desouza et al., 2011). Pasting properties Furthermore, the trough or breakdown was not observed for flour
of extruded flours determines their suitability into various food samples. This has been accredited to higher amounts of protein that
products viz. high viscous foods, as a good gelling agent, in dessert can form a protein-starch matrix, which have more resistance to
and other food formulations and could replace chemically modified breakdown. Extrusion also has been reported to modify pasting
starches that are currently being used in a number of products behaviour of banana flour (Sarawong et al., 2014). The extruded
(Adebowale et al., 2008). In this regard, pasting properties of flours banana flour showed lower pasting properties compared to native,
as affected by extrusion need to be studied for their applicability to except for setback. The flour extruded under higher moisture and
food systems. low screw speed caused less starch degradation and thus exhibited
Overall protein, starch and amylose/amylopectin ratio justify the highest setback values, indicating an increase in retrogradation
differences in pasting characteristics of flours (Sun et al., 2015). tendency and resistance starch formation. More recently, Waramboi
Pasting properties are also influenced by the amylose content of the et al. (2014) studied pasting profile of extruded potato flour and
starch, as it provides an indication of the gelling ability of starch found lower RVA viscosities of extrudates than the non-extrudates,
(Adedokun and Itiola, 2010). Native starches are more susceptible except initial viscosity. The authors noticed that the trend between
to changes in viscosity during the heating and cooling cycle than the extrusion moisture and RVA properties could indicate varied
pre-gelatinized flours, thus shows high pasting profile (Oliveira et changes to the degree of starch gelatinization.
al., 2015). Pasting temperature is the minimum temperature required to
Studies on pasting properties of extruded flours reveal cook the starch and is generally tend to decrease after extrusion.
decreasing response of modification in pasting behaviour. The Low pasting temperature and thus low thermal resistance of
extruded flours generally exhibit lower pasting profile than native pregelatinized flours is mainly because of disruption of starch
flours, except initial viscosity. High initial viscosity of extruded granules, loss of granule integrity and crystallinity (Marti et al.,
flours is attributed to presence of gelatinized starch, which allows 2013). However, in certain cases, extrusion may increase the region
rapid hydration compared to native starch at room temperature. of crystallinity, as a result of reorientation of the starch granules,
This is important in products requiring higher viscosity under cold strengthening of intragranular bonded forces, allowing the starch to
conditions. High pasting properties such as peak viscosity, holding require more heat before structural disintegration and thus may
strength, breakdown viscosity, final viscosity and setback of native cause increase in pasting temperature (Sun et al., 2015).
flours indicates high integrity of their starch granules, showing In general, extrusion modifies the pasting behaviour of flour;
greater resistance to shear during heating cycle (Sun and Xiong, producing more stable pastes with low retrogradation tendency. A
2014). Whereas, decrease in pasting properties of extruded flours unique viscoelastic behavior and higher paste stability of extruded
reflects higher degree of gelatinization coupled with starch flours can be beneficially exploited in different product
degradation due to net effect of heat-moisture-mechanical energy formulations. Extruded flours contain gelatinized starch, which
applied during extrusion process (Repo-Carrasco-Valencia et al., allows rapid hydration and can be used as instant starch. Extruded
2009). The absence of residual gelatinization enthalpy in flours flours with high peak viscosity may be suitable for products
following extrusion accounts for their higher paste stability. requiring high gel strength and elasticity. Low retrogradation
However, the extrusion conditions exercise different effects on the tendency of extruded flours is of interest for children’s foods and
pasting parameters. Increase in temperature and screw speed beverages.
generally lowers the viscosity, whereas increase in moisture
increases peak and final viscosities (Waramboi et al., 2014). This Applications of Extrusion Technology
has direct implications with severity of extrusion processing. If the Modified functionality of extruded flours offers wide
processing is not so severe, a certain percentage of the starch applications in food industry as thickening, gelling agents,
granules may preserve their structure, presenting relatively high functional ingredients and fat replacers (Mason, 2009; Roman et
values for paste viscosity since the majority of the starch granules al. 2015a). Recent publications critically highlight the potential of
are in the swollen condition. extruded flours as functional snacks, breakfast cereals, as additives
Reduced pasting properties of extruded flours have been in breads and mayonnaises (Martinez, et al., 2014b; Roman et al.
demonstrated by several researchers. Desouza et al. (2011) reported 2015b).
Current trends in Extrusion: Development of Functional Foods and Novel Ingredients 27

Extrusion for development of functional snacks Extrusion gelatinization and fragmentation of starch (Cabrera-Chavez et al.,
cooking has been extensively used in the processing of wheat, corn 2012), structural and conformational changes in protein tend to
and rice flours for development of ready-to-eat snack products. improve overall digestibility. The depolymerisation of the starch
Paradoxically from a nutritional viewpoint, they are high in starch makes starch readily available to amylolytic enzymes during
and fats and with low dietary fiber; thus with high glycemic load; digestion and hence extruded snack products tend to yield a higher
known to cause childhood obesity and trigger type-2 diabetes glycemic response compared with their unprocessed raw
(Brennan et al., 2013; Omwamba and Mahungu, 2014). ingredients. On the other hand, second theory places them in the
Additionally, prevailing snacks are deficient in concentration of category of low GI foods. This is based on the fact that extrusion
essential amino acids and hence have low protein and biological also alters the conformation of starch; smaller units of amylose and
value (Devi et al., 2013). This calls for enrichment of snacks with amylopectin which could cross link forming novel, indigestible
high protein, dietary fibre, mineral content, phenolics so to qualify linkages and therefore lower the GI (Liu et al., 2015). Formation of
them as functional foods. Use of whole grains, millets, pulses, amylose-lipid complexes is been strongly implicated in these
psuedocereals and other naturally derived ingredients is an reactions.
opportunistic window in development of functional snacks. GI of starch-based food undergoing the extrusion is affected by
Pulses are currently considered as functional gluten-free grains many factors such as degree of starch gelatinization, types of native
with high-content dietary fibres and complex carbohydrates, crystalline structures, amylose/amylopectin ratio and complex
leading to low glycemic index in extrusion formulations (Asif et formation between starch and protein or lipid and resistant starch
al., 2013). In recent years, a great deal of emphasis has been laid to (Feng and Lee, 2014). Starchy foods high in amylose content are
evaluate the suitability of pulses (soybean, chickpea, beans, peas, associated with lower blood glucose levels and slower emptying of
lentils etc.) in extruded snacks. Extruded pulses have been reported human gastrointestinal tract compared to those with low levels of
to have good expansion and are regarded as highly feasible for the amylose (Tacer-Caba et al., 2014). Also amylose content is being
development of value-added high nutrition, low calorie snacks viewed as the main determining factor for production of resistant
(Berrios et al., 2010). starch during extrusion. This is probably by increased
Consumption of millets is known to decrease risk of retrogradation tendency with the formation of strong intermolecular
cardiovascular disease and certain cancers, has favorable effects on hydrogen bonds in the amylose fraction. Apart from amylose,
blood lipids and glucose, improve insulin resistance (Kaur et al., resistant starch (RS) is another factor that has been receiving much
2014). Thus, millets represent an excellent vehicle for introducing attention for its health benefits and functional properties. Resistant
higher concentrations of dietary fiber into ready-to-eat products. starch (RS) is starch that escapes digestion in the small intestine
Inclusion of millet flours instead of purified fibre addition is a cost- and may be digested in the large intestine (Zhang et al., 2016).
efficient way of increasing dietary fiber content of extruded Extrusion processing has been shown to increase both amylose and
products (Wojtowicz et al., 2015). This has brought the research on resistant starch. This is mainly due to shearing effect of extrusion,
millet based extruded snacks in for front. rendering the release of more starch and resulting in increased
Along with pulses and millets, the recent shift in use of amylose content.
naturally derived ingredients in extruded snacks has been There are a number of studies about effects of extrusion on RS
essentially in a direction to lower the glycemic index and increase formation; most of which have been done on pure starches such as
alpha-glucosidase inhibitory effects for alleviating type-2 diabetes. wheat starch, corn starch, potato starch (Shin et al., 2002) and
Promising grains such as amaranth, quinoa or kaniwa and food cereal grains such as wheat and barley (Faraj et al., 2004; Kim et
ingredients like fruits, vegetables and herbs or their by-products are al., 2006). Increase in amylose content after extrusion has also
being tested for developing acceptable snack (Ramos-Diaz et al., been earlier reported by Sarawong et al. (2014) in green banana
2015). Extruded products colored with natural fruit or vegetables flour and Liu et al. (2015) in buckwheat starch. Authors attributed
may appeal to consumers interested in healthy foods. In this this effect to degradation of amylopectin, amylopectin–amylose
context, dehydrated fruit powders rich in anthocyanins and interactions in the starch granules during the modifications. The
carotenoids have been used to enrich extrudates with natural extrusion produces gelatinized starch with increased retrogradation
pigments to increase their color appeal and total antioxidant effect. tendency, thus favour formation of RS. Some researchers suggest
Extruded flours as ingredients to manage glycemic response that high moisture during extrusion is most favourable conditions
and type-2 diabetes Extrusion processing can modulate starch for increased yield of RS (Huth et al., 2000). High RS in extruded
digestibility which seen as a critical factor in modulating glycemic flours can positively influences the functioning of the digestive
response. At present, there are two parallel prevailing theories on tract, microbial flora and blood cholesterol level thus lowering the
starch digestibility of extruded products. The first theory places GI and assisting in the control of diabetes (Fuentes-Zaragoza et al.,
extruded foods in the category of high glycemic index (GI) foods 2010).
(Onwulata et al., 2010). This is based on the fact that partial Extruded flours as hydrocolloids or gluten substitutes in baked
28 S. S. Patil & C. Kaur

Table 1 . Extrusion technology for development of functional snacks

Sl.
Functional ingredient Feed composition Author
No.
Pulse based extruded snacks
1. Lentil flour Lentil flour (100%) Rathod & Annapure, 2016
Kersing's groundnut (Mycotyloma
2. Rice: cassava: Kersing's groundnut = 58:33:9 Awolu et al., 2015
geocarpa)
Maize flour, soybean (10 to 30%) and Moringa oleifera
3. Soybean & Moringa oleifera leaves Rweyemamu et al., 2015
(5 to 15%)
4. Brazilian (carioca) bean Corn flour & Brazilian bean (4 . 8–55 . 2%) da Silva et al., 2014
Pinto beans (100%)
5. Pinto, navy and black beans Navy beans (100%) Simons et al., 2014
Black beans (100%)
6. Black gram, green gram, lentil, peas Corn & legumes (5, 10 & 15%) Balasubramanian et al., 2012
7. Vicia faba beans Faba beans (100%) Smith & Hardacre, 2011
Corn starch & navy bean flour (15, 30 & 45%) Corn
8. Navy bean & red bean Anton et al., 2009
starch & red bean flour (15, 30 & 45%)
Millet based extruded snacks
10. Sorghum Sorghum & cowpea flour (10, 20 & 30%) Gbenyi et al., 2015
11. Sorghum Rice: sorghum: defatted soybean = 65:20:15 Omwamba & Mahungu, 2014
Pearl millet
12. Pearl millet: finger millet: foxtail millet = 40:30:30 Wadikar et al., 2014
Finger millet & Foxtail millet
13. Pearl millet Pearl millet & Bambara groundnut Filli et al., 2013
14. Finger millet Finger millet: maize: rice: soybean = 20:50:20:10 Sawant et al., 2013
Foxtail millet : amaranth: rice: Bengal gram: cow pea:
15. Foxtail millet Deshpande et al., 2011
= 60: 5: 5: 20:10
Extruded snacks with other functional ingredients
Whole-grain yellow corn flours & winter squash
16. Winter squash Delgado-Nieblas et al., 2015
(0 . 43–15 . 57 %)
Buckwheat flour: dry Jerusalem artichoke = 70:30,
17. Jerusalem artichoke Radovanovic et al., 2015
40:60, 20:80
Blackcurrant juice press residues: cereal materials:
18. Blackcurrant juice press residues Makila et al., 2014
potato starch = 30:40:30
19. Pineapple pomace Corn flour: pineapple pomace (79:21, 89 . 5: 10 . 5) Selani et al., 2014
Dehydrated vegetables (broccoli or Corn flour & broccoli powder (4, 7, 10%)
20. Bisharat et al., 2013
olive paste powder) Corn flour & olive paste powder (4, 6 & 8%)
21. Pumpkin Corn grits & pumpkin flour (5, 10 &15%) Nor et al., 2013
Mix (Wheat: corn: starch: potato starch: milk powder
Fruit powders (apple, banana,
22. = 30:25:25:20) Potter et al., 2013
strawberry & tangerine)
Fruit powder = 11% of mix
Rice flour: (Pulse + guava pomace powder) = 70:30,
23. Guava pomace Tangirala et al., 2012
75: 25, 80:20, 85:15, 90:10
Mixed vegetable powder (purple
24. sweet potato: red cabbage: beetroot = Rice: Mixed vegetable powder = 47 : 8, 43 : 12, 39 :16 Charunuch et al., 2011
2:1:1)
25. Colored potatoes Purple potato flour: dry pea flour = 35:65, 50:50, 65:35 Nayak et al., 2011
Rice: tomato paste/skin = 80:20
26. Tomato paste or skin powder Corn; tomato paste/skin = 80:20 Dehghan-Shoar et al., 2010
Wheat: tomato paste/skin = 80:20
Rice flour: dehydrated carrot pomace and pulse powder
27. Carrot pomace Kumar et al., 2010
(CPPP) = 90:10, 85:15, 80:20, 75:25 & 70:30
Rice-legume blends & 3% by-products from herbs and
By-products from herbs and
28. vegetables (yacon stem, carrot leaf, garlic, Japanese Limsangouan et al., 2010
vegetables
green tea)
Barley flour: tomato pomace = 100:0, 98:2, 94:6,
90:10, 87 . 3:12
29. Fruit & vegetable by-products Altan et al., 2009
Barley flour: grape pomace = 100:0, 98:2, 94:6, 90:10,
87 . 3:12
Chickpea–rice blend (70:30) & fenugreek (2, 5 &
30. Fenugreek Shirani & Ganesharanee, 2009
10%)
Current trends in Extrusion: Development of Functional Foods and Novel Ingredients 29

products The unique nutritional profile of non-gluten grains (20 g/100 g) in wheat flour allowed for improved extensibility, high
comprising of high dietary fibre, micronutrients, non-gluten specific volume, high loaf height and low firmness of composite
proteins and phytochemicals deserves special attention in bakery bread. The findings suggested that extruded finger millet can mimic
applications (Angioloni & Collar, 2012). However, doughs form properties of hydrocolloids thus can serve as replacement for wheat
non-gluten grains lack extensibility, elasticity, cohesiveness due to flour in bread formulations. Based on above research findings it is
gluten dilution that makes their industrial handling a greater apparent that extrusion can be exploited as an excellent tool to
challenge (Deora et al., 2014) and also has detrimental effect on modify functionality of gluten-free flours for general consumer and
technological and textural properties, especially low gas retention, celiac in particular. Celiac patients require a strict lifelong
poor crumb texture and faster staling (Mohammadi et al., 2014). At adherence to a gluten-free diet devoid of synthetic additives (Deora
industrial levels, these defects can be overcome by using et al., 2014). Looking at this perspective, extrusion can provide
technological additives such as enzymes, modified starches and quality gluten-free products for celiacs. Extruded flours (especially
mainly hydrocolloids to make up for the viscoelastic properties of millet flours) can also be effectively delivered in composite wheat
gluten (Ho and Noor-Aziah, 2013; Schoenlechner et al., 2013). based diets to deliver high fibre and phytochemical content (Koletta
Hydrocolloids bind with water, have high thickening and gelling et al., 2014; Schoenlechner et al., 2013).
capacity (Varela and Fiszman, 2013); accounting for improvement Thus it seems that extrusion is more cost-effective, economic
in functionality of doughs. and highly adaptable technology than alternative sophisticated
Extruded flours as pre-gelatinized starch mimic the technologies (high-pressure processing, microfluidization) being
viscoelasticity of wheat dough in non-gluten formulations for recently investigated for modifying functionality of non-gluten
bakery products, thus can be used as interesting alternative to doughs (Gomez and Martinez, 2015).
hydrocolloids. Positive effects of extruded wheat flour, maize flour, Extruded flours as fat replacer Overconsumption of fat has
wheat bran, cassava flour and rice flour on technological, textural been linked with human health problems such as obesity,
and sensory properties of gluten and gluten-free breads have been cardiovascular diseases and several types of cancer (Schwingshackl
highlighted by several researchers. Rice flour extruded at 20% and Hoffmann, 2013). Therefore, there is an increasing tendency
moisture level and 180℃ was successfully used to develop gluten- towards low fat foods in order to satisfy the demands of consumers,
free batter as a novel gluten substitute. Acidification of extruded who are more concerned about health problems. Nonetheless, it is
rice flour further improved the colour of the crust and texture difficult to maintain the quality of food prepared with reduced fat.
(Clerici et al., 2009). Rice flours extruded at high intensity Fat removal severely affects the stability of oil-in-water emulsion
extrusion treatments produced doughs with a higher elastic and causes undesirable changes in physicochemical and sensory
modulus and consistency, therefore high bread yield. However, properties of foods; especially in mayonnaises (Ma and Boye,
bread showed decreased dough development, lower specific 2013). Fat replacers are generally used to improve these properties
volume and more hardness (Martinez et al., 2014b). The authors of low-fat foods. Fat replacers are ingredients or additives which
concluded that correct selection of extrusion treatment and flour usually have a thickening effect; tends to increase the viscosity of
particle size is essential to overcome these defects. Recently, Jeong the continuous phase, slows down the droplet movement and
et al. (2013) showed the positive effects of extruded rice flour on consequently increases the stability of emulsion (Nikzade et al.,
improved textural quality of cake. 2012). Different type of gums (xanthan, konjac, guar and pectin)
Besides rice flour, extruded maize flour (Ozola et al., 2011) and soluble fibres are being employed as fat replacer now-a-days
and extruded wheat bran Gomez et al. (2011) have been also used (Li et al., 2014; Su et al., 2010). Several researchers have proposed
for improving the physiochemical properties of bread. Extruded that starches modified by physical, chemical or enzymatic
bran in combination with improver showed better results in terms processes can also be used as fat replacers in low-fat mayonnaises
of higher bread volume. Substitution of wheat flour by extruded (Teklehaimanot et al., 2013). Use of modified starches in low fat
wheat flour (5%) did not alter mixing, handling and fermentation formulations is primarily because of their low cost, unique creamy
behaviour of dough and caused no detrimental effect to bread texture and ability to impart desired flow characteristics (Mason,
quality, rather increased water absorption capacity of dough and 2009). Starches modified by hydrothermal treatments such as
bread output (Martinez et al., 2013). Use of extruded wheat flour extrusion can be interesting alternatives to prevailing fat replacers
(5%) has been shown to offset the major problem of longer without using any chemicals (Hagenimana et al., 2006). Extrusion
proofing time, in breads made from frozen dough. Incorporation of caused gelatinization of starches; extent being governed by
extruded flour provides higher amount of fermentable sugars and moisture, temperature and screw speed. The extruded or pre-
decrease proofing time (by 52%) and baking time allowing higher gelatinized flours have high water absorption, water solubility,
bread output (Ortolan et al., 2015). Patil et al. (2016a) explored thickening power in cold water and smooth texture than native
the potential of extruded finger millet flour in improving the quality flours (Martinez et al., 2014a). The improved functionality of
of composite bread. Incorporation of extruded finger millet extruded flours can be harvested in many food applications as
30 S. S. Patil & C. Kaur

thickening and gelling agents; allowing their utilization as fat extrudates developed from barley–fruit and vegetable by-products. Int. J.
replacer in oil-in- water emulsions. Food Sci. Technol., 44, 1263–1271.
Lee et al. (2013) reported that reduced fat mayonnaise can be Angioloni, A. and Collar, C. (2012). Effects of pressure treatment of
formulated by replacing part of the oil with extruded waxy rice hydrated oat, finger millet and sorghum flours on the quality and
starch. Effect of extruded maize flour incorporation as fat replacer nutritional properties of composite wheat breads. J. Cereal Sci., 56, 713–
in mayonnaise also has been studied by Roman et al. (2015a). 719.
Results revealed that if the flour-water ratio of the paste is Anton, A. A., Fulcher, R. G., and Arntfield, S. D. (2009). Physical and
controlled, extruded maize flour is appropriate for preparing nutritional impact of fortification of corn starch-based extruded snacks
reduced-fat oil-in-water emulsion with similar rheological with common bean (Phaseolus vulgaris L.) flour: Effects of bean
properties to the full fat and greater freeze-thaw stability. The addition and extrusion cooking. Food Chem., 113, 989–996.
group also evaluated the effect of pre-gelatinized extruded wheat Areas, J. A. G., Rocha-Olivieri, C. M., and Marques, M. R. (2016).
flour as fat replacer (fat substitutions of 1/3, 2/3 and 3/3) in low fat Extrusion Cooking: Chemical and Nutritional Changes. Encyclopedia
cake recipe (Roman et al., 2015b). Extruded flour paste helps to Food Health, 569–575. doi:10.1016/B978-0-12-384947-2.00266-X.
minimize the sensory changes of reduced fat cakes and can be Arun Kumar, T. V., Samuel, D. V. K., Jha, S. K., and Sinha, J. P. (2015).
effectively used in cake formulations up to 2/3 fat replacement. Twin screw extrusion of sorghum and soya blends: A response surface
Prospects of extruded flours as fat replacers can provide innovative analysis. J. Agril. Sci. Tech., 17, 649–662.
solutions for baking industry seeking alternative ingredients with Asif, M., Rooney, L. W., Ali, R., and Riaz, M. N. (2013). Application and
‘green’ label. opportunities of pulses in food system: A review. Crit. Rev. Food Sci.
Nutr., 53, 1168–1179.
Conclusion Awolu, O. O., Oluwaferanmi, P. M., Fafowora, O. I., and Funmilayo, O. G.
Based on the literature reviewed, it can be safely concluded (2015). Optimization of the extrusion process for the production of
that extrusion is a truly a promising versatile technology and ready-to eat snack from rice, cassava and kersting’s groundnut composite
should be seen in a broader perspective as a novel way of making flours. LWT-Food Sci. Tech., 64, 18–24.
quality functional foods beyond the traditional extruded snacks. Balasubramanian, S., Borah, A., and Mahanta, C. L. (2012). Rheological
Extrusion offers an excellent opportunity to modify hydration and nutritional properties of legumes incorporated corn extrudates. Int.
properties and to improve paste stability and functionality of food Food Res. J., 19, 971–975.
matrices, by tailoring the processing conditions. Improved Berrios, J. D. J., Morales, P., Camara, M., and Sanchez-Mata, M. C. (2010).
functionality of extruded flours can be effectively used in Carbohydrate composition of raw and extruded pulse flours. Food Res.
development of novel gluten free, high fibre, high phenolic, Int., 43, 531–536.
mineral enriched, low fat and low glycemic foods; placing this Bhise, S., Kaur, A., Manikantan, M. R., and Singh, B. (2013). Optimization
technology in segment for delivering functional foods to manage of extrusion process for production of texturized flaxseed defatted meal
lifestyle diseases especially type-2 diabetes. Extruded flours mimic by response surface methodology. Int. J. Res. Engg. Tech., 2, 302–310.
the properties of hydrocolloids and thus can be used as alternatives Bisharat, G. I., Oikonomopoulou, V. P., Panagiotou, N. M., Krokida, M. K.,
to synthetic hydrocolloids with ‘green label”. Such information and Maroulis, Z. B. (2013). Effect of extrusion conditions on the
could help snack and baking industry to develop innovative structural properties of corn extrudates enriched with dehydrated
products tune to the changing needs of consumers. vegetables. Food Res. Int., 53, 1–14.
Brennan, M. A., Derbyshire, E., Tiwari, B. K., and Brennan, C. S. (2013).
Acknowledgement The authors are highly thankful to division of Ready-to-eat snack products: the role of extrusion technology in
Food science and Postharvest Technology, ICAR-Indian developing consumer acceptable and nutritious snack. Int. J. Food Sci.
Agricultural Research Institute, New Delhi, India, for providing Technol., 48, 893–902.
laboratory facilities. Cabrera-Chavez, F., Barca, A. M. C., Islas-Rubio, A. R., Marti, A.,
Marengo, M., Pagani, M. A., and Iamett, S. (2012). Molecular
References rearrangements in extrusion processes for the production of amaranth-
Adebowale, A. R. A., Sanni, S. A., and Oladapo, F. O. (2008). Chemical, enriched, gluten-free rice pasta. LWT-Food Sci. Technol., 47, 421–426.
functional and sensory properties of instant yam-breadfruit flour. Niger. Camacho-Hernandez, I. L., Zazueta-Morales, J. J., Gallegos-Infante, J. A.,
Food J., 26, 2–12. Aguilar-Palazuelos, E., Rocha-Guzman, N. E., Navarro-Cortez, R. O.,
Adedokun, M. O. and Itiola, O. A. (2010). Material properties and and Gomez-Aldapa, C. A. (2014). Effect of extrusion conditions on
compaction characteristics of natural and pregelatinized forms of four physicochemical characteristics and anthocyanin content of blue corn
starches. Carbo. Polym., 79, 818–824. third-generation snacks. CyTA–J. Food, 12, 320–330.
Altan, A., McCarthy, K. L., and Maskan, M. (2009). Effect of extrusion Chakraborty, S. K., Singh, D. S., Kumbhar, B. K., and Chakraborty, S.
process on antioxidant activity, total phenolics and β-glucan content of (2011). Millet–legume blended extrudates characteristics and process
Current trends in Extrusion: Development of Functional Foods and Novel Ingredients 31

optimization using RSM. Food Bioprod. Proc., 89, 492–499. review. Food Res. Int., 43, 931–942.
Charunuch, C., Limsangouan, N., Prasert, W., and Butsuwan, P. (2011). Gat, Y. and Ananthanarayan, L. (2015). Physicochemical, phytochemical
Optimization of extrusion conditions for functional ready-to-eat breakfast and nutritional impact of fortified cereal-based extrudate snacks.
cereal. Food Sci. Technol. Res., 17, 415–422. Nutrafoods, 14, 141–149.
Clerici, M. T. P. S., Airoldi, C., and El-Dash, A. A. (2009). Production of Gbenyi, D. I., Nkama, I., Badau, M. H., and Shittu, T. A. (2015). Modeling
acidic extruded rice flour and its influence on the qualities of gluten-free of system parameters of extruded sorghum–cowpea breakfast cereal
bread. LWT-Food Sci. Technol., 42, 618–623. using response surface methodology. Niger. Food J., 33, 1–7.
da Silva, E. M. M., Ascheri, J. L. R., de Carvalho, C. W. P., Takeiti, C. Y., Gomez, M., Jimenez, S., Ruiz, E., and Oliete, B. (2011). Effect of extruded
and Berrios, J. D. J. (2014). Physical characteristics of extrudates from wheat bran on dough rheology and bread quality. LWT-Food Sci.
corn flour and dehulled carioca bean flour blend. LWT-Food Sci. Technol., 44, 2231–2237.
Technol., 58, 620–626. Gomez, M. and Martinez, M. M. (2015). Changing flour functionality
Dehghan-Shoar, Z., Hardacre, A. K., and Brennan, C. S. (2010). The through physical treatments for the production of gluten-free baking
physico-chemical characteristics of extruded snacks enriched with goods. J. Cereal Sci., 67, 68–74.
tomato lycopene. Food Chem., 123, 1117–1122. Gujral, H. S., Sharma, P., Kumar, A., and Singh, B. (2012). Total phenolic
Delgado-Nieblas, C. I., Zazueta-Morales, J. J., Gallegos-Infante, J. A., content and antioxidant activity of extruded brown rice. Int. J. Food
Aguilar-Palazuelos, E., Camacho-Hernandez, I. L., Ordorica-Falomir, C. Prop., 15, 301–311.
A., and Carrillo-Lopez, A. (2015). Elaboration of functional snack foods Hagenimana, A., Ding, X., and Fang, T. (2006). Evaluation of rice flour
using raw materials rich in carotenoids and dietary fiber: effects of modified by extrusion cooking. J. Cereal Sci., 43, 38–46.
extrusion processing. CyTA–J. Food, 13, 69–79. Ho, L. H. and Noor-Aziah, A. A. (2013). Dough mixing and thermal
Deora, N. S., Deswal, A., and Mishra, H. N. (2014). Alternative approaches properties including the pasting profiles of composite flour blends with
towards gluten-free dough development: recent trends. Food Engg. Rev., added hydrocolloids. Int. Food Res. J., 20, 911–917.
6, 89. Huth, M., Dongowski, G., Gebhardt, E., and Flamme, W. (2000).
Deshpande, H. W. and Poshadri, A. (2011). Physical and sensory Functional properties of dietary fibre enriched extrudates from barley. J.
characteristics of extruded snacks prepared from Foxtail millet based Cereal Sci., 32, 115–128.
composite flours. Int. Food Res. J., 18, 751–756. Ito, T., Nakajima, M., and Isobe, S. (2015). Effect of extrusion-cooking
Desouza, V. F., Ortiz, J. A. R., Costa, E. M. G., and Nascimento, D. (2011). variables on the properties of cornstarch with soybean oil. Food Sci.
Pasting properties of expanded extrudate and pellets from corn flour and Technol. Res., 21, 359–364.
rice flour. Brazilian J. Food Technol., 14, 106–114. Jan, R., Saxena, D. C., and Singh, S. (2016). Pasting, thermal,
Devi, N. L., Shobha, S., Tang, X., Shaur, S. A., Dogan, H., and Alavi, S. morphological, rheological and structural characteristics of Chenopodium
(2013). Development of protein-rich sorghum-based expanded snacks (Chenopodium album) starch. LWT-Food Sci. Technol., 66, 267–274.
using extrusion technology. Int. J. Food Prop., 16, 263–276. Jeong, S., Kang, W. S., and Shin, M. (2013). Improvement of the quality of
Ding, Q. B., Ainsworth, P., Plunkett, P., Tucker, G., and Marson, H. (2006). gluten-free rice pound cake using extruded rice flour. Food Sci.
The effect of extrusion conditions on the functional and physical Biotechnol., 22, 173–180.
properties of wheat-based expanded snacks. J. Food Engg., 73, 142–148. Kaur, K. D., Jha, A., Sabikhi, L., and Singh, A. K. (2014). Significance of
Dlamini, N. R., Taylor, J. R. N., and Rooney, L. W. (2007). The effect of coarse cereals in health and nutrition: a review. J. Food Sci. Technol., 51,
sorghum type and processing on the antioxidant properties of African 1429–1441.
sorghum-based foods. Food Chem., 105, 1412–1419. Kaushal, P., Kumar, V., and Sharma, H. K. (2012). Comparative study of
El-Hady, E. A. A. and Habiba, R. A. (2003). Effect of soaking and physicochemical, functional, antinutritional and pasting properties of
extrusion conditions on antinutrients and protein digestibility of legume taro (Colocasiaesculenta), rice (Oryza sativa) flour, pigeon pea (Cajanus
seeds. LWT Food Sci. Technol., 36, 285–293. cajan) flour and their blends. LWT-Food Sci. Technol., 48, 59–68.
Faraj, A., Vasanthan, T., and Hoover, R. (2004). The effect of extrusion Keawpeng, I., Charunuch, C., Roudaut, G., and Meenune, M. (2014). The
cooking on resistant starch formation in waxy and regular barley flours. optimization of extrusion condition of Phatthalung Sungyod rice
Food Res. Int., 37, 517–525. extrudate: a preliminary study. Int. Food Res. J., 22, 2399–2304.
Feng, Y. and Lee, Y. (2014). Effect of specific mechanical energy on in- Kim, J. H., Tanhehco, E. J., and Ng, P. K. W. (2006). Effect of extrusion
vitro digestion and physical properties of extruded rice-based snacks. conditions on resistant starch formation from pastry wheat flour. Food
Food Nutr. Sci., 5, 1818–1827. Chem., 99, 718–723.
Filli, K. B., Nkama, I., and Jideani, V. A. (2013). The effect of extrusion Koletta, P., Irakli, M., Papageorgiou, M., and Skendi, A. (2014).
conditions on the physical and functional properties of millet–bambara Physicochemical and technological properties of highly enriched wheat
groundnut based fura. Am. J. Food Sci. Technol., 1, 87–101. breads with wholegrain non wheat flours. J. Cereal Sci., 60, 561–568.
Fuentes-Zaragoza, E., Riquelme-Navarrete, M. J., Sanchez-Zapata, E., and Korus, J., Gumul, D., and Czechowska, K. (2007). Effect of extrusion on
Perez- Alvarez, J. A. (2010). Resistant starch as functional ingredient: A the phenolic composition and antioxidant activity of dry beans of
32 S. S. Patil & C. Kaur

Phaseolus vulgaris L. Food Technol. Biotechnol., 45, 139–146. Press, pp. 745–795.
Kumar, N., Sarkar, B. C., and Sharma, H. K. (2010). Development and Mesquita, C. D. B., Leonel, M., and Mischan, M. M. (2013). Effects of
characterization of extruded product of carrot pomace, rice flour and processing on physical properties of extruded snacks with blends of sour
pulse powder. Afr. J. Food Sci., 4, 703–717. cassava starch and flaxseed flour. Food Sci. Technol. (Campinas), 33,
Lee, I., Lee, S., Lee, N., and Ko, S. (2013). Reduced-fat mayonnaise 404–410.
formulated with gelatinized rice starch and xanthan gum. Cereal Chem., Mohammadi, M., Sadeghnia, N., Azizi, M. H., Neyestani, T. R., and
90, 29–34. Mortazavian, A. M. (2014). Development of gluten-free flat bread using
Leonel, M., de Souza, L. B., and Mischan, M. M. (2011).Thermal and hydrocolloids: Xanthan and CMC. J. Industrial Engg. Chem., 20, 1812–
pasting properties of cassava starch-dehydrated orange pulp blends. 1818.
Scientia Agricola, 68, 342–346. Morales, P., Cebadera-Miranda, L., Camara, R. M., Reis, F. S., Barros, L.,
Li, J., Wang, Y., Jin, W., Zhou, B., and Li, B. (2014). Application of Berrios, J. D. J., and Camara M. (2015). Lentil flour formulations to
micronized konjac gel for fatanalogue in mayonnaise. Food develop new snack-type products by extrusion processing:
Hydrocolloid., 35, 375–382. Phytochemicals and antioxidant capacity. J. Funct. Food., 19, 537–544.
Limsangouan, N., Takenaka, M., Sotome, I., Nanayama, K., Charunuch C., Moussa-Ayoub, T. E., Youssef, K., El-Samahy, S. K., Kroh, L. W., and
and Isobe, S. (2010). Functional properties of cereal and legume based Rohn, S. (2015). Flavonol profile of cactus fruits (Opuntia ficus-indica)
extruded snack foods fortified with by-products from herbs and enriched cereal-based extrudates: Authenticity and impact of extrusion.
vegetables. Kasetsart J. Nat. Sci., 44, 271–279. Food Res. Int., 78, 442–447.
Liu, H., Guo, X., Li, W., Wang, X., Manman, I., Peng, Q., and Wang, M. Nayak, B., Liu. R. H., Berrios, J. D., Tang, J. M., and Derito, C. (2011).
(2015). Changes in physicochemical properties and in vitro digestibility Bioactivity of Antioxidants in extruded products prepared from purple
of common buckwheat starch by heat-moisture treatment and annealing. potato and dry Pea Flours. J. Agril. Food Chem., 59, 8233–8243.
Carbo. Polym., 132, 237–244. Nikzade, V., Mazaheri-Tehrani, M., and Saadatmand-Tarzjan, M. (2012).
Ma, Z. and Boye, J. I. (2011). Advances in the design and production of Optimization of low cholesterol-low-fat mayonnaise formulation: Effect
reduced-fat and reduced-cholesterol salad dressing and mayonnaise: A of using soy milk and some stabilizer by a mixture design approach.
review. Food Bioproc. Technol., 6, 648–670. Food Hydrocolloid., 28, 344–352.
Makila, L., Laaksonen, O., Ramos Diaz, J. M., Vahvaselka, M., Myllymaki, Nor, N. M., Carr, A., Hardacre, A., and Brennan, C. S. (2013). The
O., Lehtomaki, I., and Kallio, H. (2014). Exploiting blackcurrant juice development of expanded snack product made from pumpkin flour-corn
press residue in extruded snacks. LWT–Food Sci. Technol., 57, 618–627. grits: effect of extrusion conditions and formulations on physical
Martinez, M. M., Calvino, A., Rosell, C. M., and Gomez, M. (2014a). characteristics and microstructure. Foods, 2, 160–169.
Effect of different extrusion treatments and particle size distribution on Nura, M., Kharidah, M., Jamilah, B., and Roselina, K. (2011). Textural
the physicochemical properties of rice flour. Food Bioproc. Technol., 7, properties of laska noodle as affected by rice flour particle size. J. Int.
2657–2665. Food Res., 18, 1309–1312.
Martinez, M. M., Macias, A. K., Belorio, M. L., and Gomez, M. (2015a). Oikonomou, N. A. and Krokida, M. K. (2011). Literature data compilation
Influence of marine hydrocolloids on extruded and native wheat flour of WAI and WSI of extrudate food products. Int. J. Food Prop., 14,
pastes and gels. Food Hydrocolloid., 43, 172–179. 199–240.
Martinez, M. M., Oliete, B., and Gomez, M. (2013). Effect of the addition Oliveira, L. C., Rosell, C. M., and Steel, C. J. (2015). Effect of the addition
of extruded wheat flours on dough rheology and bread quality. J. Cereal of whole grain wheat flour and of extrusion process parameters on
Sci., 57, 424–429. dietary fibre content, starch transformation and mechanical properties of
Martinez, M., Oliete, B., Roman, L., and Gomez, M. (2014b). Influence of a ready-to-eat breakfast cereal. Int. J. Food Sci. Technol., 50, 1504–1514.
the addition of extruded flours on rice bread quality. J. Food Quality, 37, Omwamba, M. and Mahungu, S. M. (2014). Development of a protein-rich
83–94. ready-to-eat extruded snack from a composite blend of rice, sorghum and
Martinez, M. M., Rosell, C. M., and Gomez, M. (2014c). Modification of soybean flour. Food Nutr. Sci., 5, 1309–1317.
wheat flour functionality and digestibility through different extrusion Onwulata, C. I., Thomas, A. E., Cooke, P. H., Phillips, J. H., Carvalho, C.
conditions. J. Food Engg., 143, 74–79. W. P., Ascheri, J. L. R., and Tomasula, P. M. (2010). Glycemic potential
Martinez, M. M., Sanz, T., and Gomez, M. (2015b). Influence of wheat of extruded barley, cassava, corn, and quinoa enriched with whey
flour subjected to different extrusion conditions on the rheological proteins and cashew pulp. Int. J. Food Prop., 13, 338-359.
behaviour and thermal properties of batter systems for coating. LWT- Ortolan, F., Brites, L. T. G., Montenegro, F. M., Schmiele, M., Steel, C. J.,
Food Sci. Technol., 64, 1309–1314. Clerici, M. T. P.S., and Chang, Y. K. (2015). Effect of extruded wheat
Marzec, A. and Lewicki, P. P. (2006). Antiplasticization of cereal-based flour and pre-gelatinized cassava starch on process and quality
products by water. Part I: extruded flat bread. J. Food Engg., 73, 1–8. parameters of French-type bread elaborated from frozen dough. Food
Mason, W. R. (2009). Starch use in foods. In “Starch Chemistry and Res. Int., 76, 402–409.
Technology” ed. by J. BeMiller and R. Whistler, New York: Academic Ozola, L., Straumite, E., and Klava, D. (2011). Extruded maize flour effect
Current trends in Extrusion: Development of Functional Foods and Novel Ingredients 33

on the quality of gluten-free bread. In: Baltic conference on food science finger millet based composite mixer by extrusion. Agril. Engg. Int., 15,
and technology. Foodbalt, 6, 131–136. 100–105.
Patil. S. S., Rudra, S. G., Varghese, E., and Kaur, C. (2016a). Effect of Schoenlechner, R., Szatmari, M., Bagdi A., and Tomoskozi, S. (2013).
extruded finger millet (Eleusine coracan L.) on textural properties and Optimisation of bread quality produced from wheat and proso millet
sensory acceptability of composite bread. Food Bioscience, 14, 62–69. (Panicum miliaceum L.) by adding emulsifiers, transglutaminase and
Patil, S. S., Varghese, E., Rudra, S. G., and Kaur, C. (2016b). Effect of xylanase. LWT-Food Sci. Technol., 51, 361–366.
extrusion processing on phenolics, flavonoids and antioxidant activity of Schwingshackl, L. and Hoffmann, G. (2013). Comparison of effects of
millets. Int. J. Food Ferment. Technol., 6, 177–184. long-term low-fat vs high-fat diets on blood lipid levels in overweight or
Potter, R., Stojceska, V., and Plunke, A. (2013). The use of fruit powders in obese patients: A systematic review and meta-analysis. J. Academy Nutr.
extruded snacks suitable for children’s diets. LWT–Food Sci. Technol., Dietetics, 113, 1640–1661.
51, 537–544. Selani, M. M., Brazaca, S. G. C., Dias, C. T. S., Ratnayake, W. S., Flores,
Radovanovic, A., Stojceska, V., Plunkett, A., Jankovic, S., Milovanovic, D., R. A., and Bianchini, A. (2014). Characterization and potential
and Cupara, S. (2015.) The use of dry Jerusalem artichoke as a functional application of pineapple pomace in an extruded product for fibre
nutrient in developing extruded food with low glycaemic index. Food enhancement. Food Chem., 163, 23–30.
Chem., 177, 81–88. Sharma, P., Gujral, H. S., and Singh, B. (2012). Antioxidant activity of
Ramos Diaz, J. M., Suuronen, J. P., Deegan, K. C., Ritva, S., Tuorila, H., barley as affected by extrusion cooking. Food Chem., 131, 1406–1413.
and Jouppila, K. (2015). Physical and sensory characteristics of corn- Shin, M. S., Mun, S. H., and Bae, C. H. (2002). Effects of processing
based extruded snacks containing amaranth, quinoa and kaniwa flour. parameters of twin screw extruder and dry methods on the resistant
LWT-Food Sci Technol., 64, 1047–1056. starch formation from normal maize starch. Korean J. Human Ecology, 5,
Rathod, R. P. and Annapure, U. S. (2016). Effect of extrusion process on 62–70.
antinutritional factors and protein and starch digestibility of lentil splits. Shirani, G. and Ganesharanee, R. (2009). Extruded products with
LWT-Food Sci. Technol., 66, 114–123. Fenugreek (Trigonella foenum-graecium) chickpea and rice: Physical
Repo-Carrasco-Valencia, R., Acevedo de La Cruz, A., Icochea Alvarez, J. properties, sensory acceptability and glycaemic index. J. Food Engg., 90,
C., and Kallio, H. (2009). Chemical and functional characterization of 44–52.
Kañiwa (Chenopodium pallidicaule) grain, extrudate and bran. Plant Siddiq, M., Kelkar, S., Harte, J. B., Dolan, K. D., and Nyombaire, G.
Foods Human Nutr., 64, 94–101. (2013). Functional properties of flour from low-temperature extruded
Rocha-Guzman, N. E., Gallegos-Infante, J. A., Delgado-Nieblas, C. I., navy and pinto beans (Phaseolus vulgaris L.). LWT-Food Sci. Technol.,
Zazueta-Morales, J. J., Gonzalez-Laredo, R. F., Cervantes-Cardoza, V., 50, 215–219.
and Aguilar-Palazuelos, E. (2012). Effect of extrusion cooking on the Simons, C. W., Hall, C., Tulbek, M., Mendis, M., Heck, T., and Ogunyemi,
antioxidant activity of extruded half product snacks made of yellow corn S. (2014). Acceptability and characterization of extruded pinto, navy and
and pumpkin flours. Int. J. Food Engg, 8, 1556–3758. black beans. J. Sci. Food Agri., 11, 2287–2291.
Rodriguez-Miranda, J., Ruiz-Lopez I. I., Herman-Lara, E., Martinez- Singh, B., Sekhon, K. S., and Singh, N. (2007). Effects of moisture,
Sanchez, C. E., Delgado-Licon, E., and Vivar-Vera, M. A. (2011). temperature and level of pea grits on extrusion behaviour and product
Development of extruded snacks using taro (Colocasia esculenta) and characteristics of rice. Food Chem., 100, 198–202.
nixtamalized maize (Zea mays) flour blends. Food Sci. Technol., 44, Smith, J. and Hardacre, A. (2011). Development of an extruded snack
673–680. product from the legume Vicia faba minor. Procedia Food Sci., 1, 1573–
Roman, L., Martinez, M. M., and Gomez, M. (2015a). Assessing of the 1580.
potential of extruded flour paste as fat replacer in O/W emulsion: A Spinello, A. M., Leonel, M., Mischan, M. M., and do Carmo, E. L. (2014).
rheological and microstructural study. Food Res. Int., 74, 72–79. Cassava and turmeric flour blends as new raw materials to extruded
Roman, L., Santos, S., Martinez, M. M., and Gomez, M. (2015b). Effect of snacks. Ciencia e Agrotecnologia, 38, 68–75.
extruded wheat flour as a fat replacer on batter characteristics and cake Sriti, J., Bettaieb, I. Bachrouch. O., Talou, T., and Marzouk, B. (2014).
quality. J. Food Sci. Technol., 52, 8188–8195. Chemical composition and antioxidant activity of the coriander cake
Rweyemamu, L. M. P., Yusuph, A., and Mrema, G. D. (2015). Physical obtained by extrusion. Arab. J. Chem., http://dx.doi.org/10.1016/
properties of extruded snacks enriched with soybean and moringa leaf j.arabjc.2014.11.043
powder. Afr J. Food Sci. Technol., 6, 28–34. Su, H. P., Lien, C. P., Lee, T. A., and Ho, J. H. (2010). Development of
Sarawong, C., Schoenlechner, R., Sekiguchi, K., Berghofer, E., and Ng, P. low-fat mayonnaise containing polysaccharide gums as functional
K.W. (2014). Effect of extrusion cooking on the physicochemical ingredients. J. Sci. Food Agri., 90, 806–812.
properties, resistant starch, phenolic content and antioxidant capacities of Sun, Q., Zhu, X., Si, F., and Xiong, L. (2015). Effect of acid hydrolysis
green banana flour. Food Chem., 143, 33–39. combined with heat moisture treatment on structure and physicochemical
Sawant, A. A., Thakor, N. J., Swami, S. B., and Divate, A. D. (2013). properties of corn starch. J. Food Sci. Technol., 52, 375–382.
Physical and sensory characteristics of ready-to-eat food prepared from Sun, Q. and Xiong, C. S. L. (2014). Functional and pasting properties of
34 S. S. Patil & C. Kaur

pea starch and peanut protein isolate blends. Carbo. Polym., 101, 1134– Food Hydrocolloid., 30, 477–484.
1139. Wadikar, D. D., Kangane, S. S., Parate, V., and Patki, P. E. (2014).
Tacer-Caba, Z., Nilufer-Erdil, D., Boyacioglu, M. H., and Ng, P. K. W. Optimization of multi-millet ready-to-eat extruded snack with
(2014). Evaluating the effects of amylose and Concord grape extract digestibility and nutritional perspective. Ind. J. Nutr., 1, 104.
powder substitution on physicochemical properties of wheat flour Waramboi, J. G., Gidley, M. J., and Sopade, P. A. (2014). Influence of
extrudates produced at different temperatures. Food Chem., 157, 476– extrusion on expansion, functional and digestibility properties of whole
484. sweet potato flour. LWT-Food Sci. Technol., 59, 1136–1145.
Tangirala, S., Sarkar, B. C., Sharma, H. K., and Kumar, N. (2012). White, B. L., Howard, L. R., and Prior, R. L. (2010). Polyphenolic
Modeling and characterization of blended guava pomace and pulse composition and antioxidant capacity of extruded cranberry pomace. J.
powder based rice extrudates. Int. J Food Engng., 8, 1–24. Agri. Food Chem., 58, 4037–4042.
Taverna, L. G., Leonel, M., and Mischan, M. M. (2012). Changes in Wojtowicz, A., Mitrus, M., Oniszczuk, T., Moscicki, L., Krecisz, M., and
physical properties of extruded sour cassava starch and quinoa flour Oniszczuk, A. (2015). Selected physical properties, texture and sensory
blend snacks. Food Sci. Technol. (Campinas), 32, 826–834. characteristics of extruded breakfast cereals based on wholegrain wheat
Teklehaimanot, W. H., Duodu, K. G., and Emmambux, M. N. (2013). flour. Agri. Agril. Sci. Procedia, 7, 301–308.
Maize and teff starches modified with stearic acid as potential fat Xu, B. and Chang, S. K. C. (2008). Total phenolics, phenolic acids,
replacer in low calorie mayonnaise-type emulsions. Starch-Starke, 65, isoflavones, and anthocyanins and antioxidant properties of yellow and
773–781. black soybeans as affected by thermal processing. J. Agril Food Chem.,
Tiznado J. A. G., Palazuelos, M. J. H., Moreno, R. J. E., Campos, M. C., 56, 7165–7175.
Vargas, F. D., Dorado, R. G., and Moreno, C. R. (2013). Antioxidant and Zhang, X., Chen, Y., Zhang, R., Zhong, Y., Luo, Y., Xu, S., and Guo, D.
antimutagenic activities of optimized extruded desi Chickpea (Cicer (2016). Effects of extrusion treatment on physicochemical properties and
arietinum L) Flours. J. Pharma. Nutr. Sci., 3, 38–47. in-vitro digestion of pregelatinized high amylose maize flour. J. Cereal
Varela P. and Fiszman, S. M. (2013). Exploring consumers’ knowledge and Sci., 68, 108–115.
perceptions of hydrocolloids used as food additives and ingredients.