Effect of chosen extrusion parameters on the quality of potato snacks
2001
Peksa, A.
Mixtures contained 24-30 percent of water, prepared on the base of plant raw materials, mostly potato origin, were subjected extrusion process. 3 temperatures of the process: 65, 75 and 80 deg C were used as well as 3 screw speeds: 40, 55 and 101 rpm. Obtained pellets were dried until 11-12 percent of water content was achieved. They were next fried in the hot oil in the temperature 190 deg C. Expansion ratio, bulk density, consistence, oil content and sensory properties were determined. On the quality of potato snacks mainly influenced the extrusion temperature and screw speed. Snacks of the best quality were obtained from pellets extruded by the highest screw speed (101 rpm), in the temperature not higher than 75 deg C
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