Ciência Rural (Dec 2015)

Physical characteristics of potato flour from 'Ibituaçú' cv. under different extrusion parameters

  • Raema Fortes Vicente Cardoso,
  • Émerson Loli Garcia,
  • Ezequiel Lopes do Carmo,
  • Martha Maria Mischan,
  • Magali Leonel

DOI
https://doi.org/10.1590/0103-8478cr20141538
Journal volume & issue
Vol. 45, no. 12
pp. 2245 – 2251

Abstract

Read online

ABSTRACT: This study aimed to evaluate potato flour from 'Ibituaçú' cultivar as raw material for extrudates. Potato flour was processed in a single-screw extruder following central composite rotational design for three factors, being considered as independent parameters: temperature in the third zone, humidity and screw speed. The products obtained were characterized by expansion index (EI), specific volume (SV), water solubility index (WSI), water absorption index (WAI), hardness (H), color (L*, a* and b*). Results showed an effect of the independent parameters on the extruded physical characteristics. The parameters varied from: 3.22 to 5.47 (EI); 2.08 to 11.23 mL g-1 (SV), 32.88 to 63.72% (WSI), 4.02 to 8.97 g gel g-1 (WAI), 7.54 to 29.85 kgf (H), 53.89 to 68.72 (L*), 5.59 to 6.92 (a*), 16.6 to 22.6 (b*). It was concluded that expanded products with desired physical characteristics are obtained at high temperature; low humidity and intermediate screw speed.

Keywords