Effect of processing methods on product quality of puffed job’s tears snack

Abstract

This research aims to study the process of puffed Job’s Tears in order to decrease its frying process so that Job’s Tears could be aerated by cooking in a microwave oven. The optimum processing conditions for producing puffed Job’s Tears include, soaking them for 22 hours at ambient temperature, followed by steaming them at pressure 15 lb/in2 for 20 minutes. Finally, the Job’s Tears was dried in the tray dryer at 60 oc for 3 hours 15 minutes to decrease the moisture content to 11-13 %. The Job’s Tears containing 10 grams in weight, was by far the best quality, when cooked in a microwave oven at 800 watts for 1 minute 30 seconds. The puffed Job’s Tears snack contained 3.27 % moisture, 13.32 % protein, 14.63 % fat, 67.93 % carbohydrate, 0.85 % ash, and 1.95 % fiber.