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Novel infrared puffing: Effect on physicochemical attributes of puffed rice (Oryza sativa L.)

Food Science and Nutrition (2023) 11(5) 2141-2151
DOI: 10.1002/fsn3.3022
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Abstract

The effect of novel infrared (IR) puffing and various IR powers (350, 450, and 550 Watts [W]) at various distances (10, 20, and 30 cm) on physicochemical characteristics of puffed rice (puffing properties, color, total phenolic content [TPC], antioxidant activity, peroxide value, and morphology) was investigated. By reducing the distance and increasing the IR power, the volume puffing was significantly increased (p

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Shavandi, M., Javanmard, M., & Basiri, A. (2023). Novel infrared puffing: Effect on physicochemical attributes of puffed rice (Oryza sativa L.). Food Science and Nutrition, 11(5), 2141–2151. https://doi.org/10.1002/fsn3.3022

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