The extrusion cooking technology plays an vital role in food processing for the developed of new and innovative food products like pasta, Textured Vegetable Protein (TVP), RTE such as snacks produced from cereals, baby foods, breakfast cereals, pet foods, dietary fiber, modified starch based products and traditional food products. The sequence of many different processes such as sorting, mixing, kneading, shaping, making and cooking are carried out in extrusion processing. Extrusion cooking aids to reduce the microbial activity and supports in enzymatic inactivation. Extrusion technology has a major effect on the potentials of food because of high temperature. The effect is on nutritional properties along with chemical properties of the food material. Extruder is a physical device which permits the ingredient or food material through some particular die and the newly prepared food material with the help of extruder are recognized as extruded.

Affrin Sulthana B

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