Effects of instant controlled pressure drop process on physical and sensory properties of puffed wheat snack

BACKGROUNDIn this study, research on the development of a puffed wheat snack using the instant controlled pressure drop (DIC) process was carried out. Snack products were produced by expanding moistened wheat under various DIC processing conditions in order to obtain adequate puffing, followed by drying in a hot air dryer. The effects of operational variables such as wheat initial moisture content (11-23% w/w, wet basis), processing pressure (3-5x10(2) kPa) and processing time (3-11min) on the physical (density, color and textural characteristics) and sensory properties of the product were investigated.