Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
225736 | Journal of Food Engineering | 2006 | 8 Pages |
Abstract
Amaranth seeds were puffed with hot air at 290, 330 and 370 °C. Selected temperature-dependent properties of raw and puffed amaranth seeds, namely seed size, shape, color, water and fat absorption, resistance to compression and back extrusion energy, were determined. These properties are required for designing apparatus for puffing cereals with hot air. It was postulated that 290 °C is the optimum temperature for hot-air-puffing of amaranth seeds. A temperature of 330 °C may bring the expected results only when high water-holding capacity of seeds is desirable.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Piotr Zapotoczny, Marek Markowski, Katarzyna Majewska, Arkadiusz Ratajski, Henryk Konopko,