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Extrusion Research for Addressing the Obesity Challenge S. Alavi (1), E. Karkle (1), K. Adhikari (2), and L. Keller (3). (1) Department of Grain Science & Industry, Kansas State University, Manhattan, KS, U.S.A. (2) Sensory Analysis Center, Department of Human Nutrition, Kansas State University, Manhattan, KS, U.S.A. (3) Frito-Lay R&D, Plano, TX, U.S.A. Cereal Foods World 56(2):56-60. This article is based on the 2010 AACC International Young Scientist Research Award lecture given by Sajid Alavi. Extrusion is a widely used technology for processing ready-to-eat snack and breakfast cereal products. Ingredients with high levels of starch contribute to optimal texture and consumer acceptance but, at the same time, limit the nutritional value of these products. One alternative for addressing dietary shortfalls and increasing nutritional value is the incorporation of high-fiber pomaces from fruits and vegetables. This study presents an analysis of the process dynamics, mechanisms of structure formation, and structure-texture relationships in such products based on a corn/apple pomace system. A sensory study measuring acceptance by school children had encouraging results. Technical challenges exist with regard to commercialization of such products, but there are opportunities available. Increased awareness among consumers of the benefits of such products and gradual familiarization might help in bridging the gap.
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