Quality test of extruded products based on corn and potatoes
1990
Harkayne Winkler, M. | Mizser, E. | Gasztonyi, K.
The products tested were prepared of dried corn meal and potatoes on a laboratory scale Brabender 20 DN type extruder, applying various amounts of water to moisten the raw material. The quantitative tests were extended over the traditionally determined macro-components, the specific expansion capacity of the basic material, the beta-carotene content, the surface colour of the final products, and the browning of the basic material upon heat treatment (Maillard reaction) and over the changes in these attributes during storage.The expansion value of the extruded products made of raw material of different moisture content varied between 326-375 o/o (the acceptable minimum being 300 o/o). Due to the corn content of the basic material the products had a "bright sun-yellow" colour. The corn component also provides the high A-provitamin content of the products. As proven by the results, the corn-potato basic material is suitable for the production of a great variety of extruded products, using different additives.
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