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Definition and Characteristics of Puffed Snacks‌

Puffed snacks are a type of modern food that emerged in the late 1960s. Made primarily from low-moisture ingredients like grains, potatoes, and legumes, they undergo pressure and heat treatment, causing them to expand and change in internal structure. Key features include:

1. ‌Unique Texture‌: Their porous, fluffy structure delivers a crispy, sweet, and savory taste (e.g., potato chips, rice crackers)
2. ‌Nutritional Benefits‌:

• ‌Vitamin Retention‌: Puffing preserves B vitamins (e.g., B1, B6 in puffed rice) better than boiling, with retention rates 1/5–2/3 higher.
• ‌Improved Protein Digestibility‌: Puffing alters protein into a porous form, enhancing enzyme interaction (e.g., puffed rice protein digestibility rises from 75.3% to 83.8%).
• ‌Starch Gelatinization‌: Puffing converts long-chain starch into short-chain dextrins and sugars, boosting digestibility (e.g., puffed rice flour digestibility increases from 65.3% to 83.8%).
• ‌Other Nutrients‌: Minerals are largely retained, though trace elements (e.g., zinc, iron) may slightly degrade. Some fiber content remains.

3. ‌Diverse Processing Methods‌: Baking, frying, microwaving, and extrusion create varied textures (e.g., fried chips vs. non-fried rice crackers).
4. ‌Wide Ingredient and Flavor Variety‌: Corn, wheat, beans, and potatoes, combined with seasonings, offer endless taste options.

‌Types of Puffed Snacks‌

‌1．Grain-Based Puffed Snacks‌
Examples: Popcorn, corn flakes, mixed-grain puffs. China produces ~200,000 tons annually. These snacks use sugar or sugar alcohols to enhance puffing and flavor. Popcorn, a classic, is loved for its sweetness; corn flakes pair well with milk for breakfast.

‌2．Potato-Based Puffed Snacks‌
Examples: Potato chips, yam chips. Potato chips come in flavors like original, tomato, and BBQ. French fries, originally from France, are globally popular. Yam chips are valued for their texture and nutrition.

‌3．Bean-Based Puffed Snacks‌
Examples: Puffed soybeans, mung beans. Made from soybean flour or protein, these snacks often feature spicy flavors and a fibrous texture.

‌Core Advantages of Puffed Snacks‌

1. ‌Enhanced Nutrient Absorption‌: Porous structure improves protein and vitamin uptake.
2. ‌Stable Nutrient Fortification‌: Extrusion evenly distributes added nutrients (e.g., amino acids, vitamins) with minimal loss.
3. ‌Convenience‌: Ready-to-eat, ideal for quick energy boosts.
4. ‌Optimized Molecular Structure‌: Converts starch into easily digestible forms.
5. ‌Long Shelf Life‌: Low moisture (<10%) and sterilization inhibit microbial growth, reducing spoilage.