Abstract
Back extrusion and mixing methods were evaluated for estimating the consistency of reconstituted instant potatoes objectively. It was concluded that a mixer equipped with an electronic dynamometer to record mixing torque was most useful for the purpose. The records show how the consistency is developed during mixing, the maximum consistency and the time taken to reach this point. The effect of excessive mixing on texture can also be observed. The new test can provide a rapid means of grading potato flakes.
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