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http://krishi.icar.gov.in/jspui/handle/123456789/34786| Title: | Current trends in Extrusion: Development of Functional Foods and Novel Ingredients |
| Other Titles: | Not Available |
| Authors: | Sharmila S. Patil Charanjit Kaur |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::Central Institute for Research on Cotton Technology ICAR::Indian Agricultural Research Institute |
| Published/ Complete Date: | 2018-01-01 |
| Project Code: | Not Available |
| Keywords: | extrusion functional foods phenolics pasting properties hydrocolloids fat replacer |
| Publisher: | Japanese Society for Food Science and Technology |
| Citation: | Not Available |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Extrusion is a versatile and state-of-art technology and provides enormous opportunity for modifying the functionality of food materials for improved digestibility and high sensory quality. With considerable previous research on cereal based products, the current focus has now shifted towards millets and pulses for enhancing nutritional and functional quality for high-end consumer. The present review highlights the current advances made in development of cereal, millet and pulse based extruded products. In addition, the current trends in use of extruded flours as novel green ingredients as hydrocolloids, fat replacers and for developing gluten-free, phenolic-rich, low glycemic and functional foods has also been reviewed. |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Food Science and Technology Research |
| NAAS Rating: | 6.55 |
| Volume No.: | 24 (1) |
| Page Number: | 23-34 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | doi: 10.3136/fstr.24.23 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/34786 |
| Appears in Collections: | AEng-CIRCT-Publication |
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