Extruder in Snack Processing

How Extruded Products Differ from Other Snack Foods
Extruded products are distinct from other snack foods due to their specific technological process, which is an improvement over previous technologies for mixing and shaping snack foods, particularly the baking or frying processes to use extruder, which operates in the range of high-temperature short-time extrusion. Such technologies are faster as they involve the use of molds, which may be wide and/or deep and produce different shapes and textures. Reports suggest that extrusion helps in health-wise improved snacks as it assists in reducing the anti-nutritional factors while increasing the fiber content.

In addition, extruded snacks have long shelf lives, and their structural and textural properties do not change much during the shelf life of the product. Another advantage of extrusion is that it allows the blending of a variety of ingredients, which may include pulses and whole grains, thus adding more desirable textures and tastes. The changing market landscape shows a heightened appeal for extrudates targeted towards the health-conscious segments. Because this technology is versatile, it allows manufacturers to respond more quickly to consumer demand, thereby making extrusion an important technology for the change and development of snack foods.