SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

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Home > Archive>Volume 22, Issue 3, 2014 >28-31
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Optimization of the processing parameters of crisp coated chopped peanut
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    Abstract:

    The crisp coated chopped peanut was prepared by microwave with popcorn coated with coating powder and chopped peanuts. The parameters was：the particle size of chopped peanut was less than 3 mm, popcorn′s puffing degree was 101.14 g/L, the layer number was 2, the concentration of sugar was 50%, the percentage of starch in coating powder was 30%, the microwave power was middle and the microwave time was 6 min. This product was crispy with the flavor of both of the peanuts and popcorn, which was a new wholesome snack food.

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  • Online: June 19,2014
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