Quality Attributes of High Temperature Short Time Air Puffed Ready-to-eat Potato Snacks |
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Authors: | A Nath PK Chattopadhyay |
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Affiliation: | 1. Department of Agricultural and Food Engineering , Indian Institute of Technology , Kharagpur, India amitnt@iitkgp.ac.in;3. Department of Agricultural and Food Engineering , Indian Institute of Technology , Kharagpur, India |
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Abstract: | The effects of process parameters for high temperature short time (HTST) air puffing viz. puffing temperature (175–275°C), puffing time (15–75s), moisture content (30–40%), and air velocity (2.4–4.8m/s) on quality attributes such as expansion ratio (ER), bulk density (BD), colour (L-value), and texture (hardness) of ready-to-eat (RTE) potato snacks were investigated, based on central composite design. Increasing puffing temperature resulted in potato snack with a higher ER, lower hardness, lower BD, and lower L-value. Increasing puffing time produced lower hardness and lower L-value but no significant effect on the ER and BD. Higher moisture content increased ER and L-value but reduced hardness and no significant effect on the BD. Increasing air velocity resulted in potato snack with a higher ER, higher L-value, lower BD and lower hardness. |
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Keywords: | Potatoes Puffing High temperature short time Snack Quality |
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