Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Extrusion Conditions on Pasting Properties of Potato

  • Cha, Jae-Yoon (CJ Foods R&D, CJ Corporation) ;
  • Ng, Perry K.W. (Department of Food Science and Human Nutrition, Michigan State University) ;
  • Shin, Han-Seung (Department of Food Science and Technology, Dongguk University) ;
  • Cash, Jerry (Department of Food Science and Human Nutrition, Michigan State University)
  • Published : 2007.10.31
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Abstract

An advantage to the extrusion of raw potatoes is a reduction in the energy input required to process potato products; however, the effects of extrusion on the properties of raw potato have not been studied. The purposes of this study were to develop a workable extrusion process for raw potato and to study the effects of extrusion conditions on the pasting properties of extruded potato products. The peak viscosity, final viscosity, pasting temperature, water solubility index, and water absorption index of pressed and pressed-dried potato extrudates decreased as die exit temperature increased, whereas they did not change as screw speed increased. The peak viscosity, final viscosity, and water solubility of steam-cooked potato products decreased with extrusion processing; however, they did not change with increasing die exit temperature and screw speed. Potato products with different degrees of depolymerization of extruded potato starch, depending on die exit temperature, were produced from raw potatoes.

Keywords

References

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