Yağcı, Sibel2019-12-062019-12-062017Yağcı, S. (2017). Effects of instant controlled pressure drop process on physical and sensory properties of puffed wheat snack. Journal of the Science of Food and Agriculture, 97, 6, 1768-1773.0022-51421097-0010https://dx.doi.org/10.1002/jsfa.7973https://hdl.handle.net/11492/2790WOS:000397575200012PubMed:27553299BACKGROUNDIn 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. RESULTSThe physical properties of the wheat snack were most affected by changes in processing pressure, followed by processing time and wheat moisture content. Increasing processing pressure and time often improved expansion and textural properties but led to darkening of the raw wheat color. The most acceptable snack in terms of physical properties was obtained at the lowest wheat moisture content. Sensory analysis suggested that consumer acceptability was optimal for wheat snacks produced at higher processing pressure, medium processing time and lower moisture content. CONCLUSIONThe most desirable conditions for puffed wheat snack production using the DIC process were determined as 11% (w/w) of wheat moisture content, 5x10(2) kPa of processing pressure and 7min of processing time. (c) 2016 Society of Chemical IndustryenPuffed Wheat SnackInstant Controlled Pressure Drop (DIC) ProcessHardnessDensityArticle97617681773info:eu-repo/semantics/closedAccess2-s2.0-84983445871WOS:0003975752000122755329910.1002/jsfa.7973Q1Q1