Extrusion of cereals
Issue 4 2010 / 26 August 2010 / Mian N. Riaz, Head of Extrusion Technology Program, Texas A&M University
The world cereal yield was 2,219 million tons in 2009, according to the United Nations Food and Agriculture Organisation1. Cereal grains are grown all over the world and provide more food energy than any other type of crop, they are therefore staple crops. Cereals can be consumed in their natural form as whole grain and they are a rich source of vitamins, minerals, carbohydrates, fats, oils and protein. However, some cereals are processed using different methods where bran and germ are removed; the remaining endocarp is mostly carbohydrate and lacks the majority of the other nutrients.
In some developing nations, grain is in the form of rice, wheat, or maize (in American termin – ology: corn), which constitutes a majority of daily sustenance. In developed nations, cereal consumption is moderate and varied but still substantial. Cereals are processed using different methods to develop several cereal products that are consumed on a daily basis. One of the most commonly used processing methods for cereal is extrusion. This technology is used to develop breakfast cereal, extruded snacks, cereal based ingredients and several other cereals based on extruded food products.
(more…)
Login to access exclusive content