Benefits of Puffed Nutritional Powder

Benefits of Puffed Nutritional Powder

Grain puffed nutritional powder is a powder product made by puffing various grains, cereals and puffable raw materials for both medical and edible purposes and then refining them. It is a powder product made by extruding and puffing grains at high temperature and high pressure and then deep processing.

1. Improve digestion and absorption rate starch gelatinization:

The puffing process breaks the molecular structure of starch, making it easier to be decomposed by digestive enzymes and improving absorption efficiency. Protein denaturation: Plant protein (such as soybeans) has a loose structure after puffing, reducing anti-nutritional factors (such as trypsin inhibitors) and improving protein utilization.

2. Nutrition retention and strengthening high temperature and short time processing:

Compared with traditional processing, the puffing process is completed quickly under high temperature and high pressure, reducing the loss of heat-sensitive nutrients such as vitamins (such as B group) and minerals. High nutritional density: A variety of nutrients (vitamins, amino acids, trace elements) can be added to make a balanced formula suitable for specific groups of people (such as infants, athletes).

3. Improve taste and flavor crisp texture:

The puffed powder particles are fluffy and have good solubility. After brewing, the taste is delicate and there is no granularity. Flavor enhancement: High temperature promotes the Maillard reaction, produces natural fragrance, and masks the peculiar smell of some raw materials (such as beany smell).