Quality attributes of high temperature short time air puffed ready-to-eat potato snacks

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.