Review on Extrusion Process and its Effects on Nutrients

The extrusion process was used in the ۱۹۵۰s decade for the first time. It is a thermoplastic process with high-temperature resistance and a low time period. Nowadays, this process is used in food industries with the aim of production of foods with specified technological properties that can make life easier and faster by higher enjoyment and contentment of customers. It can increase the variety of foods by its special process and effects. Since extrusion is a multi-stage process, it has various effects on nutritional quality including destroying anti-nutritional agents, starch gelatination, and decreasing lipid oxidation. Moreover, it is a useful process in food industries that can help producers to modify the rheological and technological properties of foods to change the final product characteristics. These changes could be done just as creativity in foods and their flavor or aroma, or can be done by the aim of providing foods for a target special group of society. This study aimed to increase knowledge about the extrusion process for better usage of this process for the development of healthful food products

کلیدواژه ها:

Extrusion ، nutrients ، healthful products ، foods