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Chemical Changes during Extrusion Cooking

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Process-Induced Chemical Changes in Food

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 434))

Abstract

Cooking extruders process a variety of foods, feeds, and industrial materials. Greater flexibility in product development with extruders depends upon understanding chemical reactions that occur within the extruder barrel and at the die. Starch gelatinization and protein denautration are the most important reactions during extrusion. Proteins, starches, and non-starch polysaccharides can fragment, creating reactive molecules that may form new linkages not found in nature. Vitamin stability varies with vitamin structure, extrusion conditions, and food matrix composition. Little is known about the effects of extrusion parameters on phytochemical bioavailability and stability. Reactive extrusion to create new flavor, antioxidant and color compounds will be an area of interest in the future.

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Author information

Authors and Affiliations

  1. Department of Food Science and Human Nutrition, University of Maine, 5736 Holmes Hall, Orono, Maine, 04469-5736, USA

    Mary Ellen Camire

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  1. Mary Ellen Camire
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Editors and Affiliations

  1. Memorial University of Newfoundland, St. John, Newfoundland, Canada

    Fereidoon Shahidi

  2. Rutgers University, New Brunswick, New Jersey, USA

    Chi-Tang Ho

  3. Japan Women’s University, Tokyo, Japan

    Nguyen van Chuyen

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© 1998 Springer Science+Business Media New York

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Camire, M.E. (1998). Chemical Changes during Extrusion Cooking. In: Shahidi, F., Ho, CT., van Chuyen, N. (eds) Process-Induced Chemical Changes in Food. Advances in Experimental Medicine and Biology, vol 434. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-1925-0_11

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  • DOI: https://doi.org/10.1007/978-1-4899-1925-0_11

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4899-1927-4

  • Online ISBN: 978-1-4899-1925-0

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