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Optimization and characteristics of extruded puffed snacks with Agaricus bisporus powder and rice flour
Author(s) -
Huang Yulu,
Liang Jin
Publication year - 2019
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.13286
Subject(s) - agaricus bisporus , food science , extrusion , extrusion cooking , raw material , die swell , wheat flour , rice flour , expansion ratio , materials science , response surface methodology , mathematics , mushroom , chemistry , metallurgy , composite material , statistics , organic chemistry
Using 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 applications After 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.