Abstract
Products manufactured with the low moisture extrusion process, such as snacks or breakfast cereals, are typically rich in starch and thereby energy, but lack other nutrients. Several health benefits have been associated with fibre and, consequently, fortification with fibre offers an opportunity to increase the nutritional profile of the extrudate. The feed composition, however, affects the behaviour of the melt during extrusion and the final product characteristics, such as expansion or cell wall thickness. The effect of fibre on extrusion processing depends on the fibre's water solubility. In the following, it is aimed to provide an overview into the effect of insoluble fibre addition for low moisture extrusion on process and product parameters.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
