Selected properties of the potato snacks expanded in the microwave radiation
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 e...
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2018-01-01
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Series: | BIO Web of Conferences |
Online Access: | https://doi.org/10.1051/bioconf/20181002021 |
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doaj-8e3f748d36c7495799fc6ab840789f9d2021-04-02T18:21:27ZengEDP SciencesBIO Web of Conferences2117-44582018-01-01100202110.1051/bioconf/20181002021bioconf_wipie2018_02021Selected properties of the potato snacks expanded in the microwave radiationMitrus MarcinGolian MartynaCombrzyński MaciejMatysiak ArkadiuszThe 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.https://doi.org/10.1051/bioconf/20181002021 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Mitrus Marcin Golian Martyna Combrzyński Maciej Matysiak Arkadiusz |
spellingShingle |
Mitrus Marcin Golian Martyna Combrzyński Maciej Matysiak Arkadiusz Selected properties of the potato snacks expanded in the microwave radiation BIO Web of Conferences |
author_facet |
Mitrus Marcin Golian Martyna Combrzyński Maciej Matysiak Arkadiusz |
author_sort |
Mitrus Marcin |
title |
Selected properties of the potato snacks expanded in the microwave radiation |
title_short |
Selected properties of the potato snacks expanded in the microwave radiation |
title_full |
Selected properties of the potato snacks expanded in the microwave radiation |
title_fullStr |
Selected properties of the potato snacks expanded in the microwave radiation |
title_full_unstemmed |
Selected properties of the potato snacks expanded in the microwave radiation |
title_sort |
selected properties of the potato snacks expanded in the microwave radiation |
publisher |
EDP Sciences |
series |
BIO Web of Conferences |
issn |
2117-4458 |
publishDate |
2018-01-01 |
description |
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. |
url |
https://doi.org/10.1051/bioconf/20181002021 |
work_keys_str_mv |
AT mitrusmarcin selectedpropertiesofthepotatosnacksexpandedinthemicrowaveradiation AT golianmartyna selectedpropertiesofthepotatosnacksexpandedinthemicrowaveradiation AT combrzynskimaciej selectedpropertiesofthepotatosnacksexpandedinthemicrowaveradiation AT matysiakarkadiusz selectedpropertiesofthepotatosnacksexpandedinthemicrowaveradiation |
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1721551920151134208 |