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Assignment: Formulation of extruded cereal and has to retaining the crispiness, hardness and porosity in the product. This case study focuses on the formulation of extruded product and the challenges faced during formulation and the solution obtained.
Since heating is one of the processes involved during the extrusion, presence of high sugar content easily causes caramelization which in turn brings a difficulty in extruding the final product through the die.
The level of moisture has an impact on the extrudate’s functional characteristics, storage conditions, viscosity of the fluid mass, and gelatinization point of the mass being treated.
Water hydration greatly influences the gelatinization and also on the porosity of the extrudate.