In each of its various embodiments, the present invention discloses extruded products containing a dextrin product.

In each of its various embodiments, the present invention discloses extruded products containing a dextrin product.

A puffed food composition having crispy texture, unlikely to stick to teeth, and exhibiting suppressed astringent taste is provided. The puffed food composition includes an edible plant, 3 mass % or more of insoluble dietary fibers, 5 mass % or more of starch, and 4 mass % or more of protein. The particle size d60 of particles in a dispersion liquid of the puffed food composition after disturbance is 0.3 to 1,000 μm, the maximum particle size of particles in a dispersion liquid of the puffed food composition before disturbance is 200 μm or more, and the minimum differential value is −100 kN/m.sup.2% or less.

Described herein is a food product and methods of manufacturing the same, comprising a corn protein isolate or corn protein concentrate and a polysaccharide; wherein the food product has a density ranging from about 40 g/L to about 350 g/L.

Described herein is a food product and methods of manufacturing the same, comprising a corn protein isolate or corn protein concentrate and a polysaccharide; wherein the food product has a density ranging from about 40 g/L to about 350 g/L.

An extruded food product comprising at least one partially defatted oil seed and an antioxidant.

An extruded food product comprising at least one partially defatted oil seed and an antioxidant.

The present disclosure discloses an artificial rice and a preparation method thereof. The method includes the following steps: pre-curing quinoa by microwave irradiation after pretreatment; evenly mixing the pre-cured taro whole powder and the pre-cured quinoa powder with a banana powder, a kiwifruit powder and a molecular distillation monoglyceride; and quantitatively adding a tempered composite material into a twin-screw extrusion machine through a feeder; setting a working temperature of a cavity of each machine section of the twin-screw extrusion machine, in which a temperature gradient in Zone I is 45 C. to 65 C., Zone II 75 C. to 95 C., Zone III 115 C. to 135 C., Zone IV 105 C. to 115 C., Zone V 20 C. to 35 C., a rotation speed of a screw is 120 rpm to 370 rpm; obtaining the artificial rice after drying and polishing.

The present disclosure discloses an artificial rice and a preparation method thereof. The method includes the following steps: pre-curing quinoa by microwave irradiation after pretreatment; evenly mixing the pre-cured taro whole powder and the pre-cured quinoa powder with a banana powder, a kiwifruit powder and a molecular distillation monoglyceride; and quantitatively adding a tempered composite material into a twin-screw extrusion machine through a feeder; setting a working temperature of a cavity of each machine section of the twin-screw extrusion machine, in which a temperature gradient in Zone I is 45 C. to 65 C., Zone II 75 C. to 95 C., Zone III 115 C. to 135 C., Zone IV 105 C. to 115 C., Zone V 20 C. to 35 C., a rotation speed of a screw is 120 rpm to 370 rpm; obtaining the artificial rice after drying and polishing.

The invention provides extruded ready to consume food products comprising: corn and at least one of grain and dry edible mushroom, including processes for their preparation.