Extrusion cooking is recognized as a smart technology for
food processors. It is a low cost, high temperature, short-time process. In
this the starchy ingredients are input to create a puffed snack.
However it contains multiple parameters that need to be rigorously
controlled to develop an optimal process. Present
study investigated the blends of corn flour, rice flour and tomato pomace
(peel and seed), processed in a co-rotating twin-screw extruder and examined
the effect of incorporation of tomato byproduct derivatives on final extruded
product quality of the ready -to-eat expanded product.
Furthermore, the physio-chemical properties, post cooking
quality were analyzed for the extruded product. As tomato pomace, corn and rice
flour are naturally gluten free, the extruded product would appeal to people
who suffer from gluten intolerances, allergies and celiac disease.
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