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Different Protein Addition to Puffed Food: Physical Analysis and Starch Digestibility

2023; RELX Group (Netherlands); Linguagem: Inglês

10.2139/ssrn.4330982

1556-5068

Jia-Jhen Wu, GiGi Chin Wen Lim, Chih‐Yao Hou, Hung Chun Wang, Jhih‐Ying Ciou,

Food composition and properties

Puffed foods have a low amount of nutrients, however, there are many researchers investigated on adding protein to improve the nutrition value of puffed foods. Different source and size etc. of raw material will affect the properties of final puffed product. Thus, the effect of process variables (screw speed on extruder, protein material added) on cornmeal based puffed food was investigate using central composite design-response surface methodology (CCD-RSM), and product quality is determined. Based on the results, 5% of sesame meal with 350 rpm screw speed, 1% of insect protein with 293 rpm screw speed and 3% rice protein with 277 rpm screw speed had the best condition to produce puffed foods. For GI value, all the sample groups showed a decrease trend. These results may be used as references in the future purpose on puffed foods innovation.