Abstract
Extrusion cooking is one of the most convenient technologies for the production of functional foods, providing ease of control over the product’s composition and quality parameters. It has also been one of the mainstays for incorporating unconventional, waste, or underutilized by-products and residues into extruded foods. This technology has made it possible to incorporate valuable phytochemicals and other constituents in food formulations, reducing the risk of diseases and promoting optimal well-being of individuals. A wide variety of food products catering to specific requirements, such as ready-to-eat foods, breakfast cereals, dry beverage mixes, bread crumbs, pasta, chewing gum, modified starch, texturized vegetable proteins, meat analogs, pet foods, etc., have become possible because of extrusion cooking. The technique has the potential to harness the nutritional components of plant and animal by-products. This chapter provides a detailed insight into extrusion equipment, process variables and their effects on quality characteristics, impact on nutritional factors, compatible food groups, and functional food products formulated using this technology.
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