The manufacturing of puffed corn flakes: Optimization, characterization and sensory attributes
文献类型： 外文期刊
作者： Xu, Na 1 ; Yao, Xinmiao 1 ; Lu, Shuwen 1 ;
作者机构： 1.Heilongjiang Acad Agr Sci, Food Proc Res Inst, Harbin 150000, Heilongjiang, Peoples R China
2.Maastricht Univ, Dept Toxicogen, NL-6229 ER Maastricht, Netherlands
关键词： Corn flakes; Optimization; Puffing; Response surface methodology; Sensory attributes
期刊名称：EMIRATES JOURNAL OF FOOD AND AGRICULTURE （ 影响因子：1.1； 五年影响因子：1.4 ）
ISSN： 2079-052X
年卷期： 2023 年 35 卷 7 期
页码：
收录情况： SCI
摘要： 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 the optimized conditions of puffing flakes were 6 min of pretreated time, 226 & DEG;C of puffing temperature, 9 s of puffing time. And the experimental responses of crispy, hardness and browning index at the optimized conditions are 0.73 & PLUSMN;0.05 nm, 1317.52 & PLUSMN;23.14 g, 56.91 & PLUSMN;0.87, respectively. To compared with other traditional process that manufacture the corn flakes, the microstructure and sensory evaluation are applied. The microstructure of puffing method presented porous and spongy structure with numerous cavities in small sizes. For the sensory evaluation, the score of taste, texture, color and overall acceptability applied for puffing is the highest. In conclusion, the puffing would be a novel technology to manufacture tasty corn flakes in the snack food industry.
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