ABSTRACT
This chapter is written to summarize fundamentals of the latest methods commonly used for quality control of extruded food products. Quality is dif•cult to de•ne precisely, but it refers to the degree of excellence of a food and it includes all the characteristics which have signi•cance in determining the degree of acceptability of that food. The overall quality of extruded products can be described by physical, chemical, microbiological, nutritional, and sensory parameters. These quality factors depend on the composition of the product, process variables, expected deteriorative reactions, packaging used, and shelf life of product.
