The manufacturing of puffed corn flakes: Optimization, characterization and sensory attributes
Na Xu,
Xinmiao Yao,
Shuwen Lu
Abstract:Corn snacks are growing worldwide in food market. Puffing is an alternative processing technology to improve the characteristics of food products with the benefit of low oil. However, the puffing process of corn flakes is rarely studied in recent research. Thus, the objective of this study is to optimize the conditions of puffing with the raw material of corn grit and compare with extrusion, frying and baking process in the aspect of microstructure and sensory evaluation of corn flakes. The results showed that… Show more
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