Extrusion Cooking using Fruits Peels, Whole Cereals
and Grainss

Jose Luis Ramirez Ascheri; Ronel Joel Bazan Colque; Luana Manfioletti Borsoi; Diego Palmiro Ramirez Ascheri; Arturo Melendez Arevalo; Erika Madeira Moreira Da Silva

Mini Review

Extrusion Cooking using Fruits Peels, Whole Cereals and Grains

Jose Luis Ramirez Ascheri¹*, Ronel Joel Bazan Colque², Luana Manfioletti Borsoi³, Diego Palmiro Ramirez Ascheri⁴, Arturo Melendez Arevalo² and Erika Madeira Moreira Da Silva³

¹Food Extrusion and Physical Properties Lab, BrazilUniversity of Nigeria, Department of Nutrition and Dietetics, Nigeria

²Federal Rural University of Rio de Janeiro (PPGCTA-UFRRJ), Brazil

³Federal University of Espirito Santo-(PPGNS-UFES), Brazil

⁴Campus of Exact and Technological Sciences, Brazil

Corresponding Author

Received Date: May 23, 2019; Published Date: May 28, 2019

Abstract

New equipment, new accessories, better processing techniques in the area of food extrusion, coupled with the possibility of exploring much more raw materials available. In this way, processing whole grains, using agro-industry by-products, is becoming more and more feasible, with beneficial results of value added. As a result, products of better quality from a nutritional point of view, with sensory quality and lower cost possibilities, as well as serving groups that need gluten-free food.

Keywords:Extrusion cooking; Products development; Parameters processing; Quality criteria; Foods; Nutrition values

Article Details

Citation

Citation: Jose Luis Ramirez Ascheri, Ronel Joel Bazan Colque, Luana Manfioletti Borsoi, Diego Palmiro Ramirez Ascheri, Arturo Melendez Arevalo, et al. Extrusion Cooking using Fruits Peels, Whole Cereals and Grains. Glob J Nutri Food Sci. 1(5): 2019. GJNFS.MS.ID.000524.