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Amaranth seeds were puffed with hot air at 290, 330 and 370°C. Selected temperature-dependent properties of raw and puffed amaranth seeds, namely seed size, shape, color, water and fat absorption, resistance to compression and back extrusion energy, were determined. These properties are required for designing apparatus for puffing cereals with hot air. It was postulated that 290°C is the optimum temperature...
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