Manufacturing low oil content potato chips using extrusion technology

• Main Authors: Wu,Min-Hsian, 吳旻憲
• Other Authors: Yeh,An-I
• Format: Others
• Language: zh-TW
• Published: 1996
• Online Access: http://ndltd.ncl.edu.tw/handle/84314859105801685375

碩士 === 國立臺灣大學 === 食品科技研究所 === 84 === In extrusion cooking , both heat and mechanical force affect food properties. Die acts as a former of the product.It is a high temperature short time process . Recently , extrusion has been used in manufacture of the third-generation snack . In this process , pellet was formed by extrusion , then was heated by frying , baking or other method to become a puffed product . The characteristics of the final product depends upon formulation and process conditions . In this study , the effect of extrusion temperature(70℃, 85 ℃, 100℃)and screw speed(50rpm ,80rpm ,110rpm) on the product characteristics were investigated . The degree of gelatinization increased with extrusion temperature , but decreased as the increase of screw speed . The degree of degradation increased with both extrusion temperature and screw speed . The oil content of fried potato chips were lower than the commercial product. The products made from high extrusion temperature and high screw speed has the lowest oil content among the tested samples . Increasing both extrusion temperature and screw speed resulted in low bulk density of pellet and high expansion ratio. The degree of expansion of fried potato chips depended on the extrusion and frying condition . The addition of NaHCO3 resulted in the decrease in bulk density of pellet . As the NaHCO3 concentration were 0.35％, the expansion of pellet increased remarkably. The color of the final product became darker due to the browning reaction . Texture profile analysis showed that the microwave potato chips had higher hardness and crispness than the frying product . Thus the method of heating can generate unique product characteristics .