Abstract
ABSTRACTThe objective of this study was to investigate the effects of explosion puffing on the nutritional composition, physical properties, and digestibility of grains including millet, barley, black rice, rice, glutinous rice, and wheat. Explosion puffing of grains resulted in the nutritional composition with higher total sugar content and lower moisture, starch and fat contents. Although the protein content scarcely changed comparing with the untreated grains, the solubility declined significantly. Moreover, explosion puffing could significantly improve the physical properties including the water absorption index, water solubility index and gelatinization degree. The in vitro digestion experiment was employed to investigate the influences of explosion puffing on the starch hydrolysis rate and free amino acid content, and it was indicated that the digestibility of the starch and protein in grains was highly improved. The results demonstrated that explosion puffing is a suitable technique to improve the physical properties and digestibility of grains, which provided the theoretic foundation for the use of explosion puffing technology in coarse cereal processing.
Highlights
Explosion puffing technology is widely used in snack food processing industry in the world, especially in East Asia
We investigated systematically the effects of explosion puffing on the nutritional composition, physical properties, and digestibility of grains including millet, barley, black rice, rice, glutinous rice, and wheat, which laid a theoretical foundation for the development of explosion puffing in cereal processing
Effects of explosion puffing on nutritional composition
Summary
Explosion puffing technology is widely used in snack food processing industry in the world, especially in East Asia. It mainly utilizes the principle of phase-change and the thermal pressure effect of the gas. There are many researches concerning extrusion puffing, and accumulating evidence has suggested that extrusion puffing can cause significant changes in the physicochemical properties and the content of some nutrients of raw materials. Ai Y. et al.[1] suggested that extrusion puffing led to the gelatinization of soybean starch and denaturation of soybean protein and it could change the gelatinization characteristics and solubility of soybean meal. Alyssa Hidalgo et al.[3] revealed that puffing induced significant changes in technological characteristics
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