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REVIEW article

Front. Sustain. Food Syst.
Sec. Sustainable Food Processing
Volume 8 - 2024 | doi: 10.3389/fsufs.2024.1398908

EFFECT OF EXTRUSION COOKING ON PHYSICAL AND THERMAL PROPERTIES OF INSTANT FLOURS: A REVIEW

Provisionally accepted

The final, formatted version of the article will be published soon.

    The production of instant flour constitutes a fast-expanding sector, and, this is an innovative area, that is being modified adjusting continually its methodologies to enhance production efficiency, optimizing its resources, fostering innovation in its applications, and increasing its economic income. Among the methods widely cited for precooked flours production are spray drying, drum drying, and extrusion cooking, the latter emerging as a high-potential and versatile solution to produce such commodities. In this regard, a comprehensive understanding of the extrusion process, its mechanical principles, and its effects on the physical characteristics of extruded raw materials is necessary. Analyzing process parameters (specifical mechanical energy and mean residence time) is essential to achieve the desired outcomes. Furthermore, it was analyzed the effect of the process modification conditions (temperature, screw speed, and moisture content) on the physical characteristics of the extruded instant flours. This review offers insights into the most reported system parameters as Specifical Mechanical Energy (SME), Pressure, Torque and, physical properties assessed in different instant flour obtained by extrusion such as Water Absorption Index (WAI), Water Solubility Index (WSI), Swelling Power (SP), Rehydration Capacity, Wetting Capacity, Sinking, Dispersibility, Pasting properties, Thermal properties, and Color. The review summarized and discussed the behavior of the hygroscopic properties and the water affinity of different instant flours obtained by extrusion.

    Keywords: Precooked flour, Process parameters, Physical properties, Instant flour, drum dry, Spray dry

    Received: 11 Mar 2024; Accepted: 04 Jul 2024.

    Copyright: © 2024 PISMAG, RIVERA, HOYOS, Bravo Gomez and Roa-Acosta. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Diego F. Roa-Acosta, University of Cauca, Popayán, 500001, Cauca, Colombia

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.