Palabras clave
índice de flotación
presión de trabajo
volumen de expansión
Cómo citar
Resumen
Maize is the most widely produced cereal in the world and is the basis for many processed products, including snacks and breakfast cereals. One of the main technologies used to process whole grains is the cannon puffing machine; however, its application in maize popping has been scarcely studied. The objective of this study was to evaluate the puffed quality of native maize varieties with different endosperm hardness levels using a cannon puffing machine, to validate the performance of a semi-industrial device.
Native popping maize and maize with normal endosperm were evaluated under different processing conditions. Expansion volume (EV), percentage of unpuffed (UPK) and partially puffed kernels, expansion shape, moisture content, and grain hardness were determined. The best processing conditions were achieved using grains without moisture conditioning and an operating pressure of 1.03 MPa in the cannon puffing machine. Under these conditions, no unpuffed kernels (UPK) were observed, and an average
EV of 11.8 cm3·g-1 was obtained, with a mushroom shape and low moisture content. Puffed maize is a healthy snack alternative that adds value to native maize varieties, regardless of their endosperm hardness.
Citas
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