Effect of Air Puffing Technology on Texture of Walnut Cereal Breakfast

doi:10.7506/spkx1002-6630-201204005

Abstract

Abstract: Walnut meal and rice were used as main raw materials to produce walnut cereal breakfast by means of extrusion and subsequent air puffing. The optimal moisture content in materials and addition level of walnut meal, as determined based on texture properties of walnut cereal breakfast, were respectively 24% and 20%. The results of orthogonal array optimization indicated that the optimal air puffing conditions were air-puffing temperature of 280 ℃, air-puffing time of 45 s, water content of 12% and feeding rate of 1000 g/min.

Key words: walnut, extrusion, air puffing, cereal breakfast

CLC Number:

TS213.3

LU Xiao-lian. Effect of Air Puffing Technology on Texture of Walnut Cereal Breakfast[J]. FOOD SCIENCE, 2012, 33(4): 22-25.

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Effect of Air Puffing Technology on Texture of Walnut Cereal Breakfast

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