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. In this process, the raw materials are measured in various proportions before being grounded to a definite particle size. The materials are then passed through a pre-conditioner, where further ingredients are added. Depending on the type of RTE snacks being produced, ingredients such as dyes, sugar, water, meat, and fats may be also added before cooking commences.
After the ingredients are added in the pre-conditioner, the mixture is passed via a food extruder, where they are further passed through a die and chopped to the desired length. In the meantime, cooking takes place within the extruder and the product produces heat and friction owing to the pressure created. During the extrusion process, starch gelatinization and protein denaturation result. However, these developments may be influenced by inputs as well as other parameters.
For the production of most ready to snacks, high-temperature food extrusion is widely preferred. This process results in low moisture content in the products thus increased shelf-life, as well as offering variety and expediency to consumers.
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.
