Abstract
AbstractUsing rice flour and Agaricus bisporus powder as raw materials, a puffed snack was developed by twin‐screw extrusion technology. The Box–Behnken design method was used to optimize the process variables with three factors in three levels. The experimental variables were included temperature (135°C–155°C), moisture (13%–17%) and the addition amount of A. bisporus powder (3%–7%). The extrudate properties were evaluated by determining the expansion ratio. The optimization results indicated that the extrusion temperature was adjusted to 149°C, the moisture content of raw materials was 14.4%, and the addition of A. bisporus powder was 4.2%. Under these conditions, the expansion rate of the product was up to 3.41. The obtained extruded snacks had good taste, high expansion ratio and loose porosity. Compared with snacks without A. bisporus powder, the puffed snacks had better characteristics (high consumer tasting score, relatively low hardness).Practical applicationsAfter making the puffed snacks, fruits and vegetables were easy to store and transport and enrich the products of A. bisporus. The puffing rate, consumer evaluation and hardness of A. bisporus snacks were studied, which provided a theoretical basis for optimizing the processing characteristics of A. bisporus. Agaricus bisporus and rice flour provided great space for the development of puffed food.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
