Effects of Extrusion Cooking on Food Quality Attributes, Storage Stability, and Inactivation of Bacterial Spores: A Review

Abstract

The objective of this study was to review the literature on the definition and components of food quality, examine the storage stability of foods and evaluate the effect of extrusion cooking on contaminating microorganisms. Food quality encompasses the attributes that determine consumer acceptability, with consumers serving as the primary arbiters of quality. These attributes may be extrinsic (e.g., colour) or intrinsic (e.g., chemical composition). Food quality is typically monitored through standardized quality control tests assessing multiple parameters and is often enhanced through legislative frameworks that render non-compliance subject to legal sanctions. A major challenge for food processors is ensuring product stability during storage. Storage stability assessments are conducted t