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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Original Article

Effects of explosion puffing on the nutritional composition and digestibility of grains

Rongrong HuangCollege of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, People’s Republic of China
,
Xiaodan PanCollege of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, People’s Republic of China
,
Jingang LvResearch and Development Department, Sichuan Huiji Food Company Limited, Chengdu, People’s Republic of China
,
Wei ZhongResearch and Development Department, Sichuan Huiji Food Company Limited, Chengdu, People’s Republic of China
,
Fang YanResearch and Development Department, Sichuan Huiji Food Company Limited, Chengdu, People’s Republic of China
,
Feixia DuanCollege of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, People’s Republic of ChinaCorrespondence[email protected]
&
Lirong JiaCollege of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, People’s Republic of ChinaCorrespondence[email protected]
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Pages 2193-2204 | Received 16 May 2018, Accepted 19 Aug 2018, Published online: 04 Sep 2018

Citations (34)

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Read on this site (1)

Mitchell A. Kent & William L. Rooney. (2022) Variation among sorghum genotypes for reduction in popping caused by threshing-induced kernel damage. Journal of Crop Improvement 36:2, pages 157-168.
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Articles from other publishers (33)

Yingman Xie, Qiang Liu, Chao Mao, Huiyun Pang, Pengfei Ye, Baozhong Cui, Xiangwei Chen, Hongfei Fu, Yequn Wang & Yunyang Wang. (2024) Radio frequency drying and puffing of composite purple sweet potato chips. Journal of Food Composition and Analysis 125, pages 105736.
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Shipra Jha, Shubhajit Sarkhel, Sreyajit Saha, Bijendra Sahoo, Ankanksha Kumari, Kaberi Chatterjee, Papiya Mitra Mazumder, Gautam Sarkhel, Anand Mohan & Anupam Roy. (2024) Expanded porous-starch matrix as an alternative to porous starch granule: Present status, challenges, and future prospects. Food Research International 175, pages 113771.
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Miao Shao, Shahid Ahmed Junejo, Bin Zhang & Qiang Huang. (2024) Effects of explosion puffing on the native structural organization and oil adsorption properties of starch. Carbohydrate Polymers 324, pages 121518.
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M. Mahesh Kumar, Giridhar Goudar, Paras Sharma, Rajesh Vishwakarma, Pallabika Gogoi, Anwesha Mahajan, Anilkumar Chandragiri, Subhash Kalpuri, J. J. Babu Geddam, Challa Suresh, Madhusudhana Chary, G. Venketrajireddy, M. S. Radhika, P. Sreenu & B. Tulja. (2023) Differentiating the nutrient composition, in-vitro starch digestibility, individual polyphenols and anti-oxidant properties of raw and popped makhana (Euryale ferox). Journal of Food Measurement and Characterization 17:6, pages 5828-5844.
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Gunjana Deka, Himjyoti Dutta & Paras Sharma. (2023) A review: Hydrothermal processing of millets and effect on techno‐functional and nutritional properties. Journal of Food Process Engineering 46:9.
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Nurzat Konkubaeva, Karina Juhnevica-Radenkova, Vitalijs Radenkovs & Ruta Galoburda. (2023) Effect of Coating on Physico-Chemical Characteristics of Puffed Wheat Grains. Rural Sustainability Research 49:344, pages 19-26.
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Bijendra Sahoo, Anand Mohan & Roy Anupam. (2023) The combined effect of oil-in-water emulsion soaking and modified pressure parboiling on starch digestibility of whole rice grains. LWT 184, pages 114953.
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Hayat Bourekoua, Fairouz Djeghim, Radia Ayad, Ayoub Benabdelkader, Abdelbasset Bouakkaz, Dariusz Dziki & Renata Różyło. (2023) Development of Energy-Rich and Fiber-Rich Bars Based on Puffed and Non-Puffed Cereals. Processes 11:3, pages 813.
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Ramandeep Kaur, Ankit Kumar, Vikas Kumar, Satish Kumar, Ramesh Kumar Saini, Pratik Nayi & Rakesh Gehlot. (2023) Recent advancements and applications of explosion puffing. Food Chemistry 403, pages 134452.
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Sreyajit Saha, Shubhajit Sarkhel, Bijendra Sahoo, Ankanksha Kumari, Shipra Jha, Arunima Mukherjee, Debanjana Biswas, Rajdeep Saha, Amrita Chatterjee, Biswatrish Sarkar, Sumit K. Jana, Anand Mohan & Anupam Roy. (2023) Impact of fortificants on the powder properties of a gluten-free porous starch matrix of puffed rice flour. LWT 175, pages 114432.
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Hameeda Itagi, Kristel June D. Sartagoda, Vipin Pratap, Priyabrata Roy, Rhowell N. Tiozon, Ahmed Regina & Nese Sreenivasulu. (2023) Popped rice with distinct nutraceutical properties. LWT 173, pages 114346.
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Dubravka Novotni, Tamer H. Gamel, Cynthia Helou & João Miguel Rocha. 2023. Developing Sustainable and Health Promoting Cereals and Pseudocereals. Developing Sustainable and Health Promoting Cereals and Pseudocereals 399 431 .
Masatsugu Tamura. 2023. Science of Rice Chemistry and Nutrition. Science of Rice Chemistry and Nutrition 167 209 .
Yukiharu Ogawa. 2023. Science of Rice Chemistry and Nutrition. Science of Rice Chemistry and Nutrition 211 233 .
Sabah Mounir, Atef Ghandour, Eman Farid & Adel Shatta. 2023. Cereal-Based Food Products. Cereal-Based Food Products 169 195 .
Ajay Kumar Swarnakar, Minati Mohapatra & Susanta Kumar Das. (2022) A review on processes, mechanisms, and quality influencing parameters for puffing and popping of grains. Journal of Food Processing and Preservation 46:10.
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Prashant Sahni, Savita Sharma, Baljit Singh & Hanuman Bobade. (2022) Cereal bar functionalised with non-conventional alfalfa and dhaincha protein isolates: quality characteristics, nutritional composition and antioxidant activity. Journal of Food Science and Technology 59:10, pages 3827-3835.
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Kun Zhuang, Zhouliang Sun, Yaqi Huang, Qingyun Lyu, Wei Zhang, Xi Chen, Guozheng Wang, Wenping Ding & Yuehui Wang. (2022) Influence of different pretreatments on the quality of wheat bran-germ powder, reconstituted whole wheat flour and Chinese steamed bread. LWT 161, pages 113357.
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Cherakkathodi Sudheesh, Zahid Rafiq Bhat, Basheer Aaliya & Kappat Valiyapeediyekkal Sunooj. 2022. Nutraceuticals and Health Care. Nutraceuticals and Health Care 29 60 .
Jian Yu Pu, Zelika Mega Ramadhania, Ramya Mathiyalagan, Yue Huo, Yaxi Han, Jin Feng Li, Jong Chan Ahn, Feng Jiao Xu, Dong Wook Lee, Xu Hui Zeng, Deok Chun Yang, Gi-Young Kwak & Se Chan Kang. (2021) Ginsenosides Conversion and Anti-Oxidant Activities in Puffed Cultured Roots of Mountain Ginseng. Processes 9:12, pages 2271.
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Yonglin He, Fayin Ye, Sheng Li, Damao Wang, Jia Chen & Guohua Zhao. (2021) Effect of Sand-Frying-Triggered Puffing on the Multi-Scale Structure and Physicochemical Properties of Cassava Starch in Dry Gel. Biomolecules 11:12, pages 1872.
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Lirong Jia, Rongrong Huang, Siting Wang, Yi Dong, Jingang Lv, Wei Zhong & Fang Yan. (2021) Effects of Explosion Puffing on the Composition, Structure, and Functional Characteristics of Starch and Protein in Grains. ACS Food Science & Technology 1:10, pages 1869-1879.
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Marta Igual, Purificación García-Segovia & Javier Martínez-Monzó. (2021) Amino acids release from enriched bread with edible insect or pea protein during in vitro gastrointestinal digestion. International Journal of Gastronomy and Food Science 24, pages 100351.
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F.G. Castro-Campos, A.H. Cabrera-Ramírez, E. Morales-Sánchez, M.E. Rodríguez-García, M. Villamiel, M. Ramos-López & M. Gaytán-Martínez. (2021) Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench). Food Chemistry 348, pages 129092.
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Mitchell Kent & William Rooney. (2021) Effects of Field Processing of Sorghum Grain on Popping Traits. Agronomy 11:5, pages 839.
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Lu Huang, Ji-Lin Dong, Kang-Yi Zhang, Ying-ying Zhu, Rui-Ling Shen & Ling-bo Qu. (2021) Thermal processing influences the physicochemical properties, in vitro digestibility and prebiotics potential of germinated highland barley. LWT 140, pages 110814.
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Laraib Yousaf, Dianzhi Hou, Humna Liaqat & Qun Shen. (2021) Millet: A review of its nutritional and functional changes during processing. Food Research International 142, pages 110197.
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Mridula Devi, Kalyani Sharma, Shyam Jha, Simran Arora, Shadanan Patel, Yogesh Kumar & Rajesh Vishwakarma. (2020) Effect of popping on physicochemical, technological, antioxidant, and microstructural properties of makhana seed. Journal of Food Processing and Preservation 44:10.
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Sreyajit Saha & Anupam Roy. (2020) Puffed rice: A materialistic understanding of rice puffing and its associated changes in physicochemical and nutritional characteristics. Journal of Food Process Engineering 43:9.
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Deepak Subramani, Sharmila Tamilselvan, Maheswari Murugesan & Shivaswamy M S. (2020) Optimization of Sand Puffing Characteristics of Quinoa using Response Surface Methodology. Current Research in Nutrition and Food Science Journal, pages 504-515.
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Sneh Narwal, Om Prakash Gupta, Vanita Pandey, Dinesh Kumar & Sewa Ram. 2020. Wheat and Barley Grain Biofortification. Wheat and Barley Grain Biofortification 229 256 .
Paridhi Gulati, Sandrayee Brahma & Devin J. Rose. 2020. Extrusion Cooking. Extrusion Cooking 415 443 .
Iris Joye. (2019) Protein Digestibility of Cereal Products. Foods 8:6, pages 199.
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