Open Access

Global Journal of
Nutrition & Food Science

Mini Review Copyright © All rights are reserved by Jose Luis Ramirez Ascheri

Extrusion Cooking using Fruits Peels, Whole Cereals

and Grains
Jose Luis Ramirez Ascheri1*, Ronel Joel Bazan Colque2, Luana Manfioletti Borsoi3, Diego Palmiro Ramirez
Ascheri4, Arturo Melendez Arevalo2 and Erika Madeira Moreira Da Silva3
Food Extrusion and Physical Properties Lab, Brazil
1

Federal Rural University of Rio de Janeiro (PPGCTA-UFRRJ), Brazil

2

Federal University of Espirito Santo-(PPGNS-UFES), Brazil

3

Campus of Exact and Technological Sciences, Brazil

4

*Corresponding author: Jose Luis Ramirez Ascheri, Researcher at Embrapa Food Received Date: May 23, 2019
Technology, Food Extrusion and Physical Properties Lab, Brazil. Published Date: May 28, 2019

Abstract
New equipment, new accessories, better processing techniques in the area of food extrusion, coupled with the possibility of exploring much more
raw materials available. In this way, processing whole grains, using agro-industry by-products, is becoming more and more feasible, with beneficial
results of value added. As a result, products of better quality from a nutritional point of view, with sensory quality and lower cost possibilities, as
well as serving groups that need gluten-free food.

Keywords: Extrusion cooking; Products development; Parameters processing; Quality criteria; Foods; Nutrition values

Introduction
a product to improve fiber intake, day-to-day, extrusion tests were
Several treatises describe thermoplastic extrusion as an
performed using mixtures of passion fruit peel flour to rice flour [3]
important technology in food product development. Mainly for
in order to obtain a pre-cooked flour, easy to prepare, in the form
the possibility of using several ingredients, either alone or in
of a porridge or be ingested with milk or juices. In this way, to take
formulations. Recently we have gained high market values products
advantage of this natural resource and that can be used to improve
with greater health. In this context, the use of grains and whole
the digestive system, which also suggests possibilities of use in
grains is an important market in the preparation of breakfast
people with diabetes or mainly pre-diabetics [4,5].
foods, or special foods for children or the elderly, which contain
significant nutritional values: antioxidants, fibers, vitamins and, An interesting industrial coproduct, in the manufacture of
possibly, better protein and free gluten [1]. analogs of jabuticaba wine (Plinia cauliflora), corresponds to peel.
This material, already analyzed by several researchers, rich in
Production Alternatives
antioxidants that after dehydration, in the form of flour, could be
Through the extrusion, it is possible to obtain products of used, in mixtures with cereals, like rice, in the preparation of pre-
better nutritional quality. Thus, we can mention sorghum, if we cooked mixed flour of fast preparation. Although the heat treatment
consider, the different existing varieties [2], there are those that during food extrusion can generate some loss of the natural
have high antioxidants levels, these, in turn, can be prepared and antioxidants, there is always a surplus that can be harnessed [6,7].
used in the elaboration of foods such as morning cereals, porridge,
pregelatinized flours for use as an input in other food preparations, To attend populations of extreme food need, as in nutritional
among other alternatives. On the other hand, in order to provide campaigns in countries with populations of extreme poverty, a
mixed flour, of low cost, was elaborated using corn grits and whole

This work is licensed under Creative Commons Attribution 4.0 License GJNFS.MS.ID.000524. Page 1 of 2
 Global Journal of Nutrition & Food Science Volume 1-Issue 5

soybean meal flour in various proportions (soybean/maize: 40/60, Acknowledgement

50/50, 60/40). These flours have nutritional properties ranging
The authors would like to thank them for research stimulation
from 25-30% protein, good biological value, and caloric, lipid
grant to FAPERJ, FAPES, FAPEG, CAPES and CNPq for their financial
content compatible with the needs for these groups. The flour
support.
result has a good degree of solubility when required in the use of
a preparation of beverages, or porridges, soups, etc. All this with Conflict of Interest
ease preparation, only adding water is cold or hot according to the No Conflict of Interest.
required objective [8,9].
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Citation: Jose Luis Ramirez Ascheri, Ronel Joel Bazan Colque, Luana Manfioletti Borsoi, Diego Palmiro Ramirez Ascheri, Arturo Melendez Page 2 of 2
Arevalo, et al. Extrusion Cooking using Fruits Peels, Whole Cereals and Grains. Glob J Nutri Food Sci. 1(5): 2019. GJNFS.MS.ID.000524.