Abstract
Physicochemical properties of apple have important effects on explosive puffing products quality. Five Fuji apple samples at different picking time were selected. Physicochemical properties of fresh apple, including crude fiber, starch, pectin, total sugar and protein, were analyzed. Starch, pectin and total sugar content’s effects on puffing products crispness and puffing degree were investigated after anti-browning and explosive puffing were executed. When starch content gradually increased from 1.68mg/g(FW) to 25.42 mg/g(FW), puffing degree and crispness gradually decreased. When pectin content gradually increased from 4.82mg/g(FW) to 12.42 mg/g(FW), puffing degree and crispness gradually decreased too. But when total sugar content gradually increased from 108.2mg/g(FW) to 139.4mg/g(FW), puffing degree and crispness gradually increased.
Published Version
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