Extrusion for Soluble Dietary Fiber Concentrate: Critical Overview on Effect of Process Parameters on Physicochemical, Nutritional, and Biological Properties.

Extrusion is a widely adaptable food processing method, capable of efficiently generating a diverse range of food products. Extrusion enhances soluble dietary fibers (SDFs) and improves nutritional qualities from plant resources like fruits, vegetables, cereals, pseudo-cereals, and pulses. This review describes the current state of the art in dietary fiber (DF) extrusion process, machines, and product quality. A fundamental overview of several types of extruders with their mechanism for SDF improvement is provided. The influence of screw speed, feed moisture, barrel temperature, and specific-mechanical energy on DF is thoroughly investigated. The influence of extrusion on physicochemical and biological properties of DF is examined. [ABSTRACT FROM AUTHOR]