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Optimization of Variables that Influence Puffing Quality of Hot Air Oven Puffed Quinoa
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| Author:
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S. DEEPAK, T. SHARMILA, M. MAHESWARI, M.S. SHIVASWAMY
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| Abstract:
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Quinoa is a nutritious and bioactive pseudocereal which can be transformed into a crispy and expanded ready-to- eat snack by hot air oven puffing. Puffing study was conducted by subjecting the moisture-conditioned (0.2-1.8 ml/10g sample) and salt-pretreated (0-1%) quinoa grains to high temperature (240-280 ºC) for short time (20-60 s). The Puffing yield, expansion ratio, flake size and overall acceptability of puffed quinoa increased while bulk density decreased with decrease in moisture level and salt concentration and increase in oven temperature and residence time. Optimum condition for puffing was 0.2ml moisture/10g sample, 0% salt concentration, 253.8ºC oven temperature and 60 seconds residence time. As fourfold volume expansion achieved from optimized condition, manufacturers can be profited.
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| Keyword:
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Expansion, Ready-to-eat, Puffing Yield, Sensory.
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| EOI:
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| DOI:
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https://doi.org/10.31838/ijpr/2020.12.03.136
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| Download:
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