Unverified75% confidenceFactTime unknown
焦糖/太妃口味多用蘑菇粒且涂层重，实际净玉米量少、糖油占比大，同等重量下'吃到的爆米花'比咸味款少
1
Sources
75%
Confidence
Long-term
Relevance
-
First Seen
Sources
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Unverified魔芋制品葡甘聚糖含量越高，凝胶越弹韧耐煮、越不易糊，但生腥味（碱味）也越明显；追求爽滑口感的可选混合了少量淀粉的产品，追求控糖效果的应接受略重的口感牺牲78% similarUnverified焦糖涂层越厚口感越甜越脆，但含糖量和热量陡增且掩盖玉米本味；追求玉米香气应选薄涂层或蜂蜜/枫糖轻调味款77% similarUnverified口感与'真粗粮'成反比：越松软好吃通常越依赖糖浆和油脂粘合，扎实、需要咀嚼、带颗粒感的往往纤维和全谷物比例更高、加工糖更少76% similarUnverified口感越顺滑香甜的代餐通常代糖和香精越多，真正低GI的全谷物/豆基代餐口感偏粗糙寡淡，追求奶昔般口感可能牺牲配方纯净度76% similarUnverified魔芋结/魔芋块因表面积小、吸汁面积少，辣味和调味渗透弱，麻辣重口偏好者优选魔芋丝或薄片形态，入味更均匀75% similar
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