Study on the effect of common starch to microwave puffing corn chips and optimization of its processing parameters

Dealt with microwave puffing process to investigate the addition of rice starch,cassava starch,sweet potato starch,potato starch and corn starch to corn chips,and study the effect to the quality of puffing corn chips.The best formulas and parameters were optimized by orthogonal regression experiment.The results showed that:the effect of rice starch was the greatest and then was potato starch,cassava starch,cassava starch and corn starch,and the addition of corn starch would have better texture.The optimal formulas were:rice starch 15%,potato starch15% and corn starch5%.The optimal parameters were:retrogradate 12 hours,dry 6 hours,and the microwave power density at 800W for 20 s.