Reduced calorie puffed snack food products

In a process for manufacturing reduced calorie puffed snack products, edible meal or flour is mixed with hydrophilic polysaccharide coated microcrystalline cellulose and sufficient moisture to form a puff extrudable batter. The batter is cooked in a cooking extruder under puff extrusion cooking cond...

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Bibliographische Detailangaben
Hauptverfasser:	MOTTUR, GEORGE P, GLASS, RICHARD W
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	In a process for manufacturing reduced calorie puffed snack products, edible meal or flour is mixed with hydrophilic polysaccharide coated microcrystalline cellulose and sufficient moisture to form a puff extrudable batter. The batter is cooked in a cooking extruder under puff extrusion cooking conditions and extruded to form collets. The collets may then be baked to reduce the moisture content of the collets to below about 2% by weight, sprayed with oil and dusted with flavoring. Microcrystalline cellulose coated with a hydrophilic polysaccharide does not inhibit the expansion (puffing) characteristics of the batter upon extrusion.