Extruded snacks from industrial by-products: A review

摘要: Abstract Background Within the context of circular economy, there is an emergent need to convert food processing by-products into useful ingredients, thanks also recent technological advances in techniques. Extruded cereal-based snacks are popular products, however many on market currently high salt, fat and sugar, with overall low nutritional value. Scope approach With growth healthy sustainable diets consumers better understanding links between diet, health environment, opportunity develop novel eco-friendly extruded snacks. this context, industry by-products, such as fruit vegetable pomace bagasse, oilseed cakes, brewers spent grains, cereal brans whey, could be used excellent sources nutritionally enhancing compounds. This review summarizes research published within last five years produced using by-products. Key findings conclusions The production will technologies that limit heat damage, both during drying by-product extrusion process. percentage inclusion particle size added require further investigation. economic sustainability environmental impact should explored a more holistic approach. Current focussed mainly reformulation strategies rather than sensory or consumer aspects. These gaps needs addressed future from multidisciplinary, covering technical, sensory, consumer,