Puffcorn

Puffcorn
	Puffcorn
Type	Snack food
Place of origin	United States
Main ingredients	Cornmeal, flavoring
	Media: Puffcorn;

Puffcorn or corn puffs are puffed or extruded corn snacks made with corn meal, which can be baked or fried.

Puffcorn belongs in the snack group products made with corn grits, rice, wheat, or other cereals. Puffcorn is often flavoured with cheese, caramel, oil, chili, onion, or garlic powder, and many other spices.^[1] Types of puffcorn can vary in length, density, hardness, springiness, gumminess, chewiness, and level of redness and yellowness, especially when using different percentages of oat flour.^[2] Some products sold as puffcorn are given the appearance of popcorn, although they are not made from whole grains as popcorn is.

Puffcorn is commonly known as a ready‐to‐eat functional breakfast cereal or an extruded functional snack.^[2] Some puffcorn is made with oat flour, flaxseed and chia corn.^[2] Due to the health benefits, there has been increased interest in developing functional food products containing chia.^[3] Extrusion has been shown to be an effective method for incorporating other functional ingredients into food products.^[4]

Manufacturers include Frito Lay,^[5] and Old Dutch Foods.^[6]

Sweetened (Corn Pops, Reese's Puffs, etc.) and salty/seasoned (Kurkure, various cheese puffs, etc.) varieties also exist.

^ Hashempour-Baltork, Fataneh; Torbati, Mohammadali; Azadmard-Damirchi, Sodeif; Savage, Geoffrey P. (2018). "Quality properties of puffed corn snacks incorporated with sesame seed powder". Food Science & Nutrition. 6 (1): 85–93. doi:10.1002/fsn3.532. PMC 5778234. PMID 29387365.
^ ^a ^b ^c Liu, Y.; Hsieh, F.; Heymann, H.; Huff, H.E. (2000). "Effect of Process Conditions on the Physical and Sensory Properties of Extruded Oat-Corn Puff". Journal of Food Science. 65 (7): 1253–1259. doi:10.1111/j.1365-2621.2000.tb10274.x. ISSN 0022-1147.
^ Wu, W.; Huff, H.E.; Hsieh, F. (2007). "Processing and Properties of Extruded Flaxseed-Corn Puff". Journal of Food Processing and Preservation. 31 (2): 211–226. doi:10.1111/j.1745-4549.2007.00105.x. ISSN 0145-8892.
^ Byars, Jeffrey A.; Singh, Mukti (2015). "Properties of extruded chia–corn meal puffs". LWT - Food Science and Technology. 62 (1): 506–510. doi:10.1016/j.lwt.2014.06.036.
^ "Chester's Butter Puffcorn". Retrieved 2014-09-13.
^ "Original Puffcorn". Retrieved 2014-09-13.

[1] Hashempour-Baltork, Fataneh; Torbati, Mohammadali; Azadmard-Damirchi, Sodeif; Savage, Geoffrey P. (2018). "Quality properties of puffed corn snacks incorporated with sesame seed powder". Food Science & Nutrition. 6 (1): 85–93. doi:10.1002/fsn3.532. PMC 5778234. PMID 29387365.

[:2-2] Liu, Y.; Hsieh, F.; Heymann, H.; Huff, H.E. (2000). "Effect of Process Conditions on the Physical and Sensory Properties of Extruded Oat-Corn Puff". Journal of Food Science. 65 (7): 1253–1259. doi:10.1111/j.1365-2621.2000.tb10274.x. ISSN 0022-1147.

[3] Wu, W.; Huff, H.E.; Hsieh, F. (2007). "Processing and Properties of Extruded Flaxseed-Corn Puff". Journal of Food Processing and Preservation. 31 (2): 211–226. doi:10.1111/j.1745-4549.2007.00105.x. ISSN 0145-8892.

[4] Byars, Jeffrey A.; Singh, Mukti (2015). "Properties of extruded chia–corn meal puffs". LWT - Food Science and Technology. 62 (1): 506–510. doi:10.1016/j.lwt.2014.06.036.

[5] "Chester's Butter Puffcorn". Retrieved 2014-09-13.

[6] "Original Puffcorn". Retrieved 2014-09-13.

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