Open Access 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


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

Signup for Newsletter
Scroll to Top