Application of extrusion technology in plant food processing byproducts: An overview. Issue 1 (19th December 2019)

• Record Type: Journal Article
• Authors: Leonard, William; Zhang, Pangzhen; Ying, Danyang; Fang, Zhongxiang
• Is Part Of: Comprehensive reviews in food science and food safety. Volume 19:Issue 1(2020)
• Page Start: 218
• Page End: 246
• Publication Date: 2019-12-19
• Subjects: extrusion -- nutrition -- plant food byproduct -- processing parameters -- sensory property; Food -- Research -- Periodicals; Food -- Safety measures -- Periodicals; 664.0072
• DOI: 10.1111/1541-4337.12514
• Languages: English
• ISSNs: 1541-4337

Abstract

Abstract: The food processing industry generates an immense amount of waste, which leads to major concerns for its environmental impact. However, most of these wastes, such as plant‐derived byproducts, are still nutritionally adequate for use in food manufacturing. Extrusion is one of the most versatile and commercially successful processing technologies, with its widespread applications in the production of pasta, snacks, crackers, and meat analogues. It allows a high degree of user control over the processing parameters that significantly alters the quality of final products. This review features the past research on manufacture of extruded foods with integration of various plant food processing byproducts. The impact of extrusion parameters and adding various byproducts on the nutritional, physicochemical, sensory, and microbiological properties of food products are comprehensively discussed. This paper also provides fundamental knowledge and practical techniques for food manufacturers and researchers on the extrusion processing of plant food byproducts, which may increase economical return to the industry and reduce the environmental impact.