Optimisation of puffing naked barley

Heat damage and in vitro starch digestibility of puffed wheat kernels

“…They are generally obtained from rice, wheat, maize, oat and barley (Fast, 1993;Hoke et al, 2007), most often from whole kernels. Thus, puffed cereals are particularly nutritious and healthful because the outer layers of the seeds (aleurone and pericarp) are rich in antioxidants , proteins , minerals (Erba, Hidalgo, Bresciani, & Brandolini, 2011) and fiber (Hidalgo & Brandolini, 2014).…”

“…Physical, structural and chemical modifications occur during the puffing process. Puffed grains undergo dehydration, starch gelatinization, increase of volume and textural changes (Hoke et al, 2007). Nonetheless, few studies are available in literature about puffing and its effects on kernel characteristics.…”

“…Other Authors (Rufián-Henares, Delgado-Andrade, & Morales, 2006a) evaluated the heat damage in breakfast cereals and the relationship with their physical form (puffed or flaked). Hoke et al (2007) optimized the puffing of naked barley, considering volume expansion as the main parameter, while Castro-Giráldez, Fito, Prieto, Andrés, and Fito (2012) studied the puffing process of amaranth seed by dielectric spectroscopy. Lee and Lee (2009) investigated the influence of soybean puffing on isoflavone distribution.…”

Structural alterations, pore generation, and deacetylation of α- and β-chitin submitted to steam explosion

“…It is commonly used in exploded cereals, such as common wheat, emmer wheat, rye, barley, rice and buckwheat and in the production of snacks, instant rice and porridge products (Hoke et al, 2007;Lai & Cheng, 2004;Mariotti, Alamprese, Pagani, & Lucisano, 2006). Recently, the use of puffing guns to explode non-cereals, such as soybeans (Lee & Lee, 2009), ginseng Lee, Moon, & Lee, 2010;Yoon, Lee, Park, Lee, & Kwon, 2010) and amaranth seeds (Castro-Giráldez, Fito, Prieto, Andrés, & Fito, 2012), has expanded substantially.…”

“…Recently, the use of puffing guns to explode non-cereals, such as soybeans (Lee & Lee, 2009), ginseng Lee, Moon, & Lee, 2010;Yoon, Lee, Park, Lee, & Kwon, 2010) and amaranth seeds (Castro-Giráldez, Fito, Prieto, Andrés, & Fito, 2012), has expanded substantially. The physicochemical properties and functions of exploded food vary in correlation with sample type, pretreatment and operating conditions such as temperature, pressure and moisture content (Chang, Change, & Yang, 1996;Hoke et al, 2007;Mariotti et al, 2006).…”