Evolution of Dried Food Texturization: A Critical Review of Technologies and Their Impact on Organoleptic and Nutritional Properties

The evolution of food texturization techniques has opened new possibilities for producing healthy, ready-to-eat (RTE) snacks with improved sensory and nutritional properties. Originating from traditional methods such as deep frying and popping, the field has now embraced advanced technologies, including mechanical extrusion, puffing, D & eacute;tente Instantan & eacute;e Contr & ocirc;l & eacute;e (DIC), and the more recent Intensification of Vaporization by Decompression to the Vacuum (IVDV). These methods focus on enhancing texture and flavor and preserving nutritional value, while also prolonging shelf life, effectively meeting the increasing consumer demand for healthier snack options. This review explores the various food texturization methods, highlighting the key parameters for the optimization of organoleptic and nutritional properties. The strengths and limitations of each method were systematically evaluated and critically assessed. The development of innovative approaches for potential industrial applications, alongside efforts to mitigate the drawbacks of conventional methods, has become imperative. A comparative analysis was conducted, focusing on aspects such as productivity, efficacy, and operational conditions, demonstrating that the novel methods tend to be more environmentally sustainable and cost-effective while delivering the best-quality product in terms of texture, color, expansion factor, and nutritional content attributes.