Extrusion Technology for the Development of Fortified Food Product

Abstract

Food-to food fortification in many parts of globe is an emerging technique to enrich the micronutrients in foods. Pertaining to serious public health issues, impacting physical and mental growth Food Safety Standards Authority of India has come out to promote fortified noodles, pasta, spaghetti, rice analogue, breakfast cereals using hot and cold extrusion technology. Extrusion is a versatile technique producing less effluents and waste generation that enables the control of varied processes like mixing, shearing, kneading, heating, cooking, and shaping of products using ingredients like cereals, pseudocereals, legumes, tubers, fruits and vegetables, food gums and emulsifiers, vitamin and mineral premixes. During extrusion, starch undergoes thermo-mechanical forms complexes with lipids, starch, and protein that leads to the change in the microstructure, chemical characteristics, thereby making it easy to develop food formulations. Emphasis has been given on broken rice raw or parboiled as a carrier preferable white in color whose value addition along with wheat bran (15-20 %), rice bran (6-9 %), egg albumin (6-12%), egg white powder (13-14.5 %), soy protein isolate (4.5- 10 %), glycerol monostearate (1 %), commercial emulsifier (1 %), mineral-vitamin mix (0.1- 5 %), and ferric pyrophosphate (24-26 %) These fortificants provide higher stability of Vitamin B2 and B3 due to greater molecular entanglement in hot/cold extruded products with better bioavailability of soluble iron salts to alleviate micronutrients malnutrition chiefly