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Correct understanding of puffed food
2016-5-5

Believe that a lot of people like this kind of snack food puffed food.

Puffed food taste very much, much is more delicious taste.

In simple terms, this kind of grain, potato, beans, fruits and vegetables, nuts or as the main raw material, such as snack food made with puffing process can be divided into two kinds: according to whether or not to use grease oil type puffed food and oil type puffed food.

Relatively non oily puffed food, the product don't add or spraying in edible oils will be more healthy, while type oil puffed food in production will use edible oil frying or add spray and edible oils to the product.

So, we have to pay attention to the quality of the oil.

Oil was mostly fat and fat is composed of glycerol and fatty acids three acyl glyceride, including fatty acid in the process of storage, heating is very easy to deteriorate, oxidation, may be hazardous to your health of peroxides, aldehyde, ketone, etc., can also lead to oil producing clams, at the same time decreases in the oil nutritional value even harm to health.

In addition, the food is in the process of processing through the metal pipes, metal pipes inside will often have lead and tin alloy, in the case of high temperature, the lead will vaporize, vaporizing the pollution of lead when you get these puffed food.

In addition to the above shortcomings, in fact, puffed food also has many advantages.

1. Taste good, puffed food easily soft, light color, fragrant and crisp, suitable for the taste of the children.

2. Less nutrient loss: puffing technology not only change the grain shape, have also changed the molecular structure of the internal food less vitamin damage, such as: the content of vitamin Bl, B6 is significantly higher than after cooking the food.

3. Easy to digest absorption: technology makes starch completely cured, puffed food is porous, water-soluble mass increases, is advantageous to the stomach and digestive enzymes infiltration, improves the digestion and absorption of nutrition, facilitate children absorb, such as rice cooking after the protein digestion rate was 75.3%, and puffed after can be increased to 83.8%.

4. Easy to store, puffed food after high temperature and high pressure treatment, can have the effect of disinfection sterilization, and reduce the water, limiting the growth of mold, the seal can be stored for a long time, after not easy metamorphism.

So consumers don't have to worry about eating the food will cause harm to health, as long as the occasional consumption, not eating lots of puffed food, will not cause undesirable substances from eating too much.

But this kind of puffed food itself high oil content, high energy, and it is no good.

In the life still need to pay attention to diet, eat less this kind of processed foods.