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Producing food ingredients by extrusion cooking

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Keywords
Extrusion cooking, Convenience foods, Sensory analysis, Consumer studies, Food quality
Date
2001-04
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Food Chemistry & Technology
Food Programme End of Project Reports
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Report 34.pdf
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http://hdl.handle.net/11019/119
Citation
Producing food ingredients by extrusion cooking. The National Food Centre Research Report No. 34. Briege Byrne et al. Dublin; Teagasc, 2001. ISBN 184170203X
Abstract
The objective of the project was to improve the quality and acceptability of convenience foods produced by extrusion cooking. A range of acceptable, quality ingredients and food products was produced by extrusion cooking. These products had acceptable textural properties and were received favourably in consumer pre-test studies. However, a trade and consumer market analysis suggests that it would be difficult to develop a market for extruded meat products.
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