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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.