Effect of Extrusion Processing Parameters on Color Properties of Extru Dates

Extrusion technology is widely used to produce food products such as meat analogues, texturized proteins, breakfast cereals, and ready-to-eat (RTE) foods. The processing parameters involved in extrusion can influence the taste, color, nutritional value, and physicochemical properties of the food products. This chapter specifically focuses on the change in the color profile of the extrudates due to the impact of processing parameters. To thoroughly understand how extrusion parameters affect the color profile, the extrusion mechanism, operating parameters, and their influence on physical properties and composition are initially summarized. Models 298of rice, pulses, and texturized protein extrudates are selected to discuss the influence of processing parameters on the color profile. Finally, the behavior of natural colorants, many of which are also potent bioactive molecules, during extrusion is reviewed.