Extrusion Cooking

Salvador-Reyes R.; Guillen-Sánchez J.S.; Verona-Ruiz A.; Lavado-Cruz A.; Quezada-Berru S.M. · Cereal Grains: Processing Methods for Preserving Nutritional Value (2025) · DOI: 10.1201/9781032655574-9

Resumen

The extrusion cooking process comes from the Latin term extrudere (to push or force out). It is a processing technique in which raw materials or their mixtures are compressed using short times, high temperatures, and pressures, forcing them through a die with a specific shape in its cross-section (Prabha et al., 2021). This technology is widely used in the food industry, as extrusion allows the integration of basic ingredients into products with various shapes and textures, resulting in desirable physicochemical changes in the food, such as instant flours and snacks (Jinchuang et al., 2020). This process is important due to its ability to modify the nutritional and techno-functional properties of foods, which enhances the quality of the final products.

Instituciones: Universidad Tecnológica del Perú; Universidad Nacional del Santa; Universidad César Vallejo