Question

What is the extrusion process of proteins and lipids?

Answer 1

Answer:

The food components that play an important role in the extrusion cooking processes are: starch, proteins, lipids, low molecular sugars, and fibers. During extrusion cooking the raw materials are transformed and manipulated in the way to provide products with a unique structure and texture

Answer 2

Answer:

here is your answer

Explanation:

Extrusion is a versatile and very efficient technology that is

widely used in food and feed processing. The cooking extruders

have found many applications, which include: breakfast cereals,

snack foods, other cereal based products, pet food and aquatic

texturized vegetable proteins, confectionery products,

chemical and biochemical reactions, and oil extraction. Lipids are

components that play an important role in most of the extrusion

cooking processes. They can act as plastificizers or emulsifiers,

and affect more significantly texture and stickiness of the

extrudate. This paper reviews effect of oils and other lipids

reactions during extrusion cooking as well as the effects of

amylase-lipid complexation on extrudate quality.

The food components that play an important role in the extrusion cooking processes are: starch, proteins, lipids, low molecular sugars, and fibers. During extrusion cooking the raw materials are transformed and manipulated in the way to provide products with a unique structure and texture.