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Journal of Pharmacognosy and Phytochemistry

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Journal of Pharmacognosy and Phytochemistry

Vol. 7, Issue 2 (2018)

Food extrusion: Effects on micronutrients

Author(s): Sushila Verma, Alka Gupta and Ravi Verma
Abstract: Extrusion technique is a process in food processing technology which combines several unit operations including mixing, cooking, kneading, shearing, shaping and forming. Food extrusion is a form of extrusion used in food processing. It is a process by which a set of mixed ingredients are forced through an opening in a perforated plate or die with a design specific to the food, and is then cut to a specified size by blades. The machine which forces the mix through the die is an extruder, and the mix is known as the extrudate. The extruder consists of a large, rotating screw tightly fitting within a stationary barrel, at the end of which is the die. Which results in huge changes in nutritional quality of extruded foods macro and micronutrient levels.
Pages: 602-603  |  379 Views  8 Downloads
How to cite this article:
Sushila Verma, Alka Gupta and Ravi Verma. Food extrusion: Effects on micronutrients. Journal of Pharmacognosy and Phytochemistry. 2018; 7(2): 602-603.
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