Puff jagung
Puffcorn utawa corn puffs yaiku jajanan jagung sing dikembangake utawa diekstrusi sing digawe karo tepung jagung, lan dipanggang.
Puffcorn minangka cemilan jagung puffed extruded sing kalebu ing produk kelompok cemilan sing digawe saka bubur jagung, beras, gandum, utawa sereal liyane. Puffcorn asring dibumbui karo keju, karamel, lenga, cabe, bawang, utawa bubuk bawang putih, lan akeh rempah-rempah liyane. [1] Jinis puffcorn bisa beda-beda ing dawa, Kapadhetan, atose, springiness, gumminess, chewiness, lan tingkat redness lan yellowness, utamané nalika nggunakake beda persentasi saka glepung gandum. [2] Sawetara produk sing didol minangka puffcorn katon kaya brondong, sanajan ora digawe saka biji-bijian kaya brondong.
Puffcorn umume dikenal minangka sereal sarapan fungsional siap-dipangan utawa cemilan fungsional sing diekstrusi. [3] Sawetara puffcorn digawe saka glepung oat, flaxseed lan chia corn . [3] Amarga mupangat kesehatan, minat ngembangake produk panganan fungsional sing ngemot chia. [4] Ekstrusi wis ditampilake minangka cara sing efektif kanggo nggabungake bahan fungsional liyane menyang produk panganan. [5]
Tekstur lan rasa[besut | besut sumber]
Atribut tekstur saka ekstrudat iki asring digandhengake karo prilaku mekanike, lan ana hubungane karo penampilan lan sifat rasa. [6] Crispness lan leleh saka extrudates dipengaruhi dening suhu extrusion. Temperatur ekstrusi sing luwih dhuwur nambahake rasa garing lan leleh saka ekstrudat. Isi Kelembapan feed nyuda crunchiness lan crispness nalika nambah atose (Kapadhetan) prodhuk. Kekerasan nambah rasa mealy sing dirasakake, lan ana hubungane negatif karo rasa garing, leleh lan obaran.
Referensi[besut | besut sumber]
- ↑ Hashempour-Baltork, Fataneh; Torbati, Mohammadali; Azadmard-Damirchi, Sodeif; Savage, Geoffrey P. (2018). "Quality properties of puffed corn snacks incorporated with sesame seed powder". Food Science & Nutrition (ing basa Inggris). 6 (1): 85–93. doi:10.1002/fsn3.532. PMC 5778234. PMID 29387365.
- ↑ Liu, Y.; Hsieh, F.; Heymann, H.; Huff, H.E. (2000). "Effect of Process Conditions on the Physical and Sensory Properties of Extruded Oat-Corn Puff". Journal of Food Science (ing basa Inggris). 65 (7): 1253–1259. doi:10.1111/j.1365-2621.2000.tb10274.x. ISSN 0022-1147.
- ↑ a b Liu, Y.; Hsieh, F.; Heymann, H.; Huff, H.E. (2000). "Effect of Process Conditions on the Physical and Sensory Properties of Extruded Oat-Corn Puff". Journal of Food Science (ing basa Inggris). 65 (7): 1253–1259. doi:10.1111/j.1365-2621.2000.tb10274.x. ISSN 0022-1147.
- ↑ Wu, W.; Huff, H.E.; Hsieh, F. (2007). "Processing and Properties of Extruded Flaxseed-Corn Puff". Journal of Food Processing and Preservation (ing basa Inggris). 31 (2): 211–226. doi:10.1111/j.1745-4549.2007.00105.x. ISSN 0145-8892.
- ↑ Byars, Jeffrey A.; Singh, Mukti (2015). "Properties of extruded chia–corn meal puffs". LWT - Food Science and Technology (ing basa Inggris). 62 (1): 506–510. doi:10.1016/j.lwt.2014.06.036.
- ↑ Lazou, A.; Krokida, M.; Tzia, C. (2010). "Sensory Properties and Acceptability of Corn and Lentil Extruded Puffs". Journal of Sensory Studies (ing basa Inggris). 25 (6): 838–860. doi:10.1111/j.1745-459X.2010.00308.x.