Puffed Surimi-Starch Composite

Non-fried high-protein puffed food

This surimi-starch composite develops a uniform porous structure after explosion puffing, delivering desirable crispness while retaining high protein content; its reduced digestibility and increased resistant starch make it suitable as a base for healthy snack foods.

Wang, Dandan · Han, Wenfang · Shi, Liu · Xiaojia, Guo · Sheng, Chen · Lang, Chen · Qiao, Yu · Wu, Wenjin · Li, Jiangtao · Wang, Lan

LWT - Food Science and Technology 2023

Specifications

膨化压力下膨胀率

{'zh': '398.85', 'en': ''} %

膨化压力下硬度

{'zh': '1967.57', 'en': ''} Pa

膨化压力下酥脆度

{'zh': '25.55', 'en': ''} mm

Advantages

Increased resistant starch content after puffing