Open Access Mini Review

How does Extrusion Technology Help the Development of Foods with Better Nutritional Value?

Jose Luis Ramirez Ascheri1*, Ronel Joel Bazan Colque2, Laysa Borges Tomas De Sousa3, Diego Palmiro Ramirez Ascheri4 and Erika Madeira Moreira Da Silva5

1Researcher at Embrapa Food Technology, Food Extrusion and Physical Properties Lab, Rio de Janeiro, RJ, Brazil

2Federal Rural University of Rio de Janeiro (UFRRJ)

3,5Federal University of Espirito Santo- (UFES), Brazil

4Postgraduate of Agricultural Engineering Course, Campus of Exact and Technological Sciences, Brazil

Corresponding Author

Received Date: January 07, 2019;  Published Date: February 06, 2019


Extrusion is nowadays a technological procedure that allows the processing of a very large quantity of final products. These may be for human, animal or industrial use. Food for human consumption has been a major focus in the use of this technological process. Because of their versatility of use, there is a possibility of using very different raw materials, which individually or mixed with other products can generate high added value food products. In this work we point out that only in the adequate control of the process parameters can we obtain foods of high nutritional value, with good sensory characteristics and functional properties.

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

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