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223:(OTR), optical density (OD), and flavour/odor barrier property. The packaging of choice ultimately compromises between protective properties, the shelf life of the product, aesthetic appeal, and cost. Given that deterioration of puffcorn products is primarily attributed to loss of crispness, it is crucial that the packaging provides a barrier against water vapour. Oxygen barrier requirements for the packaging of puffcorn may be less stringent as extruded and puffed snacks can be less sensitive to oxygen in comparison with fried snack foods. A variety of materials can be used in packaging of puffcorn, examples of which include
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product to puff out, giving the texture and consistency of puffcorn. The different shapes and textures of puffcorn are manipulated by the die at the end of the extruder and the type of extruder used. Specific types of grain size of the starch required during processing also depends on the snack type itself; for example, if the puffcorn snack requires a fine structure with small pores, an extruder with smaller granulation should be used, whereas crispier puffcorn would require larger granulation.
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133:, caramel, oil, chili, onion, or garlic powder, and many other spices. Types of puffcorn can vary in length, density, hardness, springiness, gumminess, chewiness, and level of redness and yellowness, especially when using different percentages of oat flour. Some products sold as puffcorn are given the appearance of
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through an extruder. This is a thermodynamic process where the dough is passed through a tube and heated under a certain amount of pressure. The puffcorn dough product is then forced through a narrow opening called a die, and as it gets released, the change in pressure and temperature causes the
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Characteristics of puffcorn, notably diameter, porosity, and homogeneous structure, are appearance attributes that aid in the perception of quality of the extruded product. The appearance of these products are enhanced as extrusion feed rate is increased, while increases in extrusion temperature and
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Textural attributes of these extrudates are often associated with their mechanical behaviour, and are related to their appearance and flavour properties. Crispness and melting of extrudates are influenced by extrusion temperature. Higher extrusion temperatures enhance the crispness and melting of
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extrudates. Feed moisture content decreases the crunchiness and crispness while increasing hardness (density) of the product. Hardness increases the perceived mealy flavour, and is negatively correlated with crispness, melting and burnt flavouring.
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Thachil, Madonna T.; Chouksey, Mithlesh K.; Gudipati, Venkateshwarlu (2014). "Amylose-lipid complex formation during extrusion cooking: effect of added lipid type and amylose level on corn-based puffed snacks".
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Wani, Sajad Ahmad; Bhat, Tariq Ahmad; Ganie, Nawaz Ahmad; Kumar, Pradyuman (2019-01-26). "Impact of storage and packaging material on the nutritional, product properties and microbial count of extruded snacks".
267:. Compared to wheat, using corn results in a softer and more expanded product due to its lower protein content and higher starch content (extruded wheat products are harder and don't expand as much).
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The quality and overall acceptability of puffcorn, as determined by consumers, is based on characteristics pertaining to their appearance, texture, and flavour (determined via
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247:, the main constituent of puffcorn, is accountable for the snack's structural properties, and thus expires in 3–4 months. During the extrusion process, starch molecules (
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Dehghan-Shoar, Zeinab; Hardacre, Allan K.; Brennan, Charles S. (2010-12-15). "The physico-chemical characteristics of extruded snacks enriched with tomato lycopene".
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feed moisture content diminish it. Colour changes during extrusion occur due to product expansion, the decomposition of ingredient pigments, or chemical reactions.
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Liu, Y.; Hsieh, F.; Heymann, H.; Huff, H.E. (2000). "Effect of
Process Conditions on the Physical and Sensory Properties of Extruded Oat-Corn Puff".
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methods). Desired sensory attributes are attained by controlling the composition of the raw material and the processing conditions during extrusion.
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products containing chia. Extrusion has been shown to be an effective method for incorporating other functional ingredients into food products.
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Puffcorn is commonly known as a ready‐to‐eat functional breakfast cereal or an extruded functional snack. Some puffcorn is made with oat flour,
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complex affecting puffcorn's structure, texture and other functional properties. Due to the moist heat, the extrusion process may also cause
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Puffcorn belongs in the snack group products made with corn grits, rice, wheat, or other cereals. Puffcorn is often flavoured with
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Oniszczuk, Anna; Skalicka-Woźniak, Krystyna; Jabłońska-Ryś, Ewa; Zalewska-Korona, Marta; Wójtowicz, Agnieszka (2018-09-30).
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Lazou, A.; Krokida, M.; Tzia, C. (2010). "Sensory
Properties and Acceptability of Corn and Lentil Extruded Puffs".
554:"BASIC RAW MATERIALS USED IN PROCESSING OF THE SNACK FOOD (ECOLOGICAL/NON ECOLOGICAL) AND THEIR EXPANDING CAPACITY"
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Hashempour-Baltork, Fataneh; Torbati, Mohammadali; Azadmard-Damirchi, Sodeif; Savage, Geoffrey P. (2018).
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231:(OPP). In an investigation, extruded snacks were found to be more stable in LP in comparison to LDPE.
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741:"Chemical Characteristics and Physical Properties of Functional Snacks Enriched with Powdered Tomato"
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Factors that are considered to determine the packaging material of extruded snacks like puffcorn are
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Puffcorn, much like other puffed products such as cereals and crispbreads are processed by
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Byars, Jeffrey A.; Singh, Mukti (2015). "Properties of extruded chia–corn meal puffs".
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Annals of the
University of Craiova - Agriculture, Montanology, Cadastre Series
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422:"Processing and Properties of Extruded Flaxseed-Corn Puff"
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Journal of Food Science & Technology
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745:Polish Journal of Food and Nutrition Sciences
194:A puffcorn extruder producing street food in
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426:Journal of Food Processing and Preservation
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589:. Springer Science & Business Media.
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613:Food Packaging: Principles and Practice
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420:Wu, W.; Huff, H.E.; Hsieh, F. (2007).
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529:"Course:FNH200/Lesson 08 - UBC Wiki"
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227:(LDPE), laminated pouches (LP), and
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126:, which can be baked or fried.
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182:, etc.) varieties also exist.
27:Puffed or extruded corn snacks
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552:Bonciu, Elena (2017-01-18).
337:Food Science & Nutrition
174:, etc.) and salty/seasoned (
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120:corn snacks
538:2019-08-08
514:2014-09-13
494:2014-09-13
318:References
283:Appearance
259:, protein
235:Properties
178:, various
122:made with
109:corn puffs
54:Snack food
18:Corn puffs
767:1230-0322
726:1365-2621
690:0308-8146
570:1841-8317
448:0145-8892
407:0022-1147
211:Packaging
168:Corn Pops
157:Frito-Lay
146:chia corn
124:corn meal
78:flavoring
813:Category
367:29387365
301:See also
219:(WVTR),
196:Shenyang
142:flaxseed
117:extruded
105:Puffcorn
74:Cornmeal
44:Puffcorn
32:Puffcorn
358:5778234
249:amylose
198:, China
176:Kurkure
135:popcorn
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