Extrusion cooking of sweet potato roots
1991
Ahmed, E.M. | Chang, F.C. | Balaban, M.O. | Arreola, A.G.
An extruded product was prepared using a mixture of sweet potato roots (SP), high protein wheat flour (WF), oil and water. The mixture was extruded in a Wenger X-5 extruder. The best physical characteristics of the extruded product were obtained using drum dried baked sweet potato powder (DDSPP) and WF in the ratio of 3:1, oil content of 4.0% and an initial moisture content of 12.32%. This combination yielded a 4.33 fold expansion of the product. Physical measurements on the extruded product were: diameter, bulk density, expansion, and percent rehydration. The carotenoid content of the extruded product did not change considerably. from that of DDSPP. The use of DDSPP:WF ratio of 3:1 represented 89.86% utilization of raw SP roots on a fresh weight basis.
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