[1] Types of puffcorn can vary in length, density, hardness, springiness, gumminess, chewiness, and level of redness and yellowness, especially when using different percentages of oat flour.

The packaging of choice ultimately compromises between protective properties, the shelf life of the product, aesthetic appeal, and cost.

[9] Given that deterioration of puffcorn products is primarily attributed to loss of crispness, it is crucial that the packaging provides a barrier against water vapour.

[10] A variety of materials can be used in packaging of puffcorn, examples of which include low-density polyethylene (LDPE), laminated pouches (LP), and biaxially-oriented polypropylene (OPP).

[13] Due to the moist heat, the extrusion process may also cause starch gelatinization, protein denaturation, destruction of microorganisms and inactivation of anti-nutrients.

Characteristics of puffcorn, notably diameter, porosity, and homogeneous structure, are appearance attributes that aid in the perception of quality of the extruded product.

Colour changes during extrusion occur due to product expansion, the decomposition of ingredient pigments, or chemical reactions.