| Issue |
BIO Web Conf.
Volume 10, 2018
Contemporary Research Trends in Agricultural Engineering
|
|
|---|---|---|
| Article Number | 02021 | |
| Number of page(s) | 4 | |
| Section | Engineering and Technology | |
| DOI | https://doi.org/10.1051/bioconf/20181002021 | |
| Published online | 26 March 2018 | |
Selected properties of the potato snacks expanded in the microwave radiation
1
University of Life Sciences in Lublin, Department of Food Process Engineering, Doswiadczalna str. 44, 20-285 Lublin, Poland
2
POL-FOODS Sp. z o.o., Kolejowa str. 1d, 19-335 Prostki, Poland
* Corresponding author: marcin.mitrus@up.lublin.pl
The results of measurements of the selected properties of the extruded potato pellets and snacks expanded in the microwave field are presented in the paper. The potato pellets with the addition of the baking soda were prepared with a single screw extruder TS-45. The snacks were obtained by pellets expansion in a conventional microwave oven. The expansion index and the hardness of the pellets and the snacks, as well as, the texture properties of the snacks were evaluated during this study. The results showed that baking soda addition reduced the potato pellet expansion during their extrusion. This was an effect of a smaller thickness of the obtained pellets. The addition of baking soda had positive influence on potato snacks expansion in microwave radiation. The higher content of the soda additive resulted in lower hardness of pellets during cutting tests. The opposite effect was observed during texture measurements of the snacks. The addition of baking soda increased hardness of the expanded snacks. Soda addition lowers crispness and fragilityof the potato snacks expanded in the microwave radiation.
© The Authors, published by EDP Sciences, 2018
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (http://creativecommons.org/licenses/by/4.0/).
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