Process for producing extruded snack food with breadfruit flour

Abstract

A process for producing an extruded snack food with breadfruit flour is disclosed. The process comprises washing, sanitizing, peeling, slicing, blanching, drying, and grinding mature breadfruit to obtain breadfruit flour having a maximum moisture content of 5%. Rice flour and breadfruit flour are mixed and combined with an aqueous citric acid solution to form a hydrated mixture, which is conditioned to allow water absorption. The conditioned mixture is processed in a twin-screw extruder operated at a temperature of up to 160°C to form an extrudate, which is cut into desired sizes and dried to reduce moisture content. The dried extrudates are coated with oil and flavoring powder and packaged to obtain a ready-to-eat product with desirable sensory properties and nutritional composition, as well as low acrylamide content.