The extrusion process is widely used in the production of ready to eat snacks products such as corn flakes, cheerios, kurkure, tortilla chips as well as many other types of snacks.
1. Measuring and Grinding Raw Materials
The process begins by measuring the raw materials in various proportions. These materials are then grounded to a specific particle size to ensure uniformity in the final product.
2. Pre-conditioning and Addition of Ingredients
Once the raw materials are ground, they are passed through a pre-conditioner. In this stage, additional ingredients such as dyes, sugar, water, meat, and fats may be incorporated depending on the type of RTE snack being produced.
3. Extrusion and Cooking Process
After pre-conditioning, the mixture is transferred to a food extruder. Inside the extruder, the mixture is forced through a die and chopped to the desired length. Cooking occurs during this extrusion process due to the heat and friction generated by the pressure. This results in the starch gelatinization and protein denaturation that are crucial for the final product’s texture and structure.
4. Influences on Extrusion Outcomes
The outcomes of the extrusion process, including starch gelatinization and protein denaturation, can be affected by various inputs and parameters. These factors need to be carefully controlled to ensure the desired quality and consistency of the RTE snacks.
5. Advantages of High-Temperature Extrusion
High-temperature food extrusion is commonly used in the production of most RTE snacks. This method is preferred because it results in products with low moisture content, which increases their shelf-life. Additionally, it allows for a wide variety of snack options and offers convenience to consumers.
6. Benefits of investing in Food Extrusion in the Production of Ready to eat Snacks
Enhanced Nutrition.
Some research studies have demonstrated that hot extrusion can improve the nutritional value of some ready to eat snacks such as Cheetos and tortilla chips. For example, dietary fiber is incorporated in extruded cereals via food extrusion. With this technique, the amount of soluble dietary fiber contained in extruded products can be boosted significantly. These products can promote healthy growth and development in turn.
Improved Digestibility.
As mentioned earlier, hot extrusion leads to starch gelatinization as well as protein denaturation. These two features are important for starch digestibility and boosting the shelf-life of the extruded product. With the partial degradation and fragmentation of starch, digestibility of the starch is enhanced hence a high GI (glycemic index) status.
Similarly, research has shown that food extrusion especially high-temperature dependent extrusion can considerably improve protein digestibility. Protein digestibility is aided by the alteration of the protein structure caused by shear conditions produced during food extrusion.
Improved Glycemic Index.
Modification of the molecular structure of starch and other nutrients can improve the functionality of these nutrients and possibly lead to improved glycemic index levels. In essence, the degradation of starch and elevated temperatures in hot extrusion leads to better digestion of starch by amylolytic enzymes, and thus extruded RTEs tend to have a higher glycemic response, unlike unprocessed raw ingredients.
Moreover, food extrusion can also be used to form indigestible linkages in the RTE snack structure. This means that manufacturers can develop products with specific digestibility properties, which have an appeal to the sensory expectations of their customers.
Reduced Microbial Contamination.
The high temperature that is produced in hot extrusion eliminates microbial inoculums that may be present in the initial raw materials hence reduced stomach problems. Essentially, the high temperature that is applied in hot extrusion lowers the moisture content. This low moisture content discourages the growth of bacteria and other microbes that may lower the quality of the product. Thus, food extrusion is important in enhancing storage of RTE snacks.
At the end of the day, it is important to appreciate the importance of food extrusion in the production of ready to eat snacks. From the discussion above, it is evident that investing in RTE is a worthwhile venture that has endless promises. From enhancing nutrition to reducing the microbial content in the final product, improving digestibility of extruded product as well as improving the glycemic index, extrusion helps to improve the value of RTE. If you still have some needs, please feel free to contact Sunpring.
