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Abstract:
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Fish and fishery products are having a unique place in global food
market due to its unique taste and flavour; moreover, the presence of easily
digestible proteins, lipids, vitamins and minerals make it a highly demanded
food commodity.Fishery products constitute a
major portion of international trade, which is a valuable source of foreign
exchange to many developing countries.Several new technologies are emerging to produce various value
added products from food; “extrusion technology” is one among them.
Food extruder is a better choice for producing a wide variety of high value
products at low volume because of its versatility. Extruded products are
shelf-stable at ambient temperature. Extrusion cooking is used in the
manufacture of food products such as ready-to-eat breakfast cereals,
expanded snacks, pasta, fat-bread, soup and drink bases. The raw materialin the form of powder at ambient temperature is fed into extruder at a known
feeding rate. The material first gets compacted and then softens and
gelatinizes and/or melts to form a plasticized material, which flows
downstream into extruder channel and the final quality of the end products
depends on the characteristics of starch in the cereals and protein ingredient
as affected by extrusion process. The advantages of extrusion process are
the process is thermodynamically most efficient, high temperature short
time enables destruction of bacteria and anti-nutritional factors, one step
cooking process thereby minimizing wastage and destruction of fat
hydrolyzing enzymes during extrusion process and enzymes associated with
rancidity. |