Abstract
Extruded potato (P) and sweet potato (SP) products with red palm oil (RPO) were prepared under different conditions. Superior product characteristics such as sensory score, expansion ratio, and water solubility index, among others, were obtained at high extrusion temperature (150-155 °C) and low water feed rate to the extruder (50.4-50.8 mL/min). The optimal products, P1 and SP1, had high micronutrients as their total contents of β-carotene, squalene, tocopherols, and tocotrienols were 883.2, 304.4, 262.4, and 397.0 mg/kg of oil, respectively. The average peroxide value was 4.3 meq O2/kg oil, p-anisidine value 3.3, and induction period (100 °C) 11.4 h. Moreover, RPO extruded with P showed a better extrusion behavior but lower micronutrient retention and oxidative stability than that extruded with SP. Thus, the finding herein is important for investigating extrusion conditions, increasing variety, improving nutritional quality, assessing applicability and predicting the shelf-life of RPO-P/SP-extruded food.
Highlights
Extruded snacks are foods enjoyed by many for their crispy mouthfeel as well as desirable flavor
This study revealed the product characteristics of extruded snacks as well as micronutrients and oxidative stability changes in extruded red palm oil (RPO) produced under different extrusion conditions and types of raw materials, P and sweet potatoes (SP)
The results indicated that superior products can be obtained with high temperature and low moisture extrusion
Summary
Extruded snacks are foods enjoyed by many for their crispy mouthfeel as well as desirable flavor. They are often made from dry cereals, sugar, oil and other edible materials, extruded at a high temperature within a short period of time. Potatoes (P) and sweet potatoes (SP) are native to South America and are staple foods enjoyed in different cultures around the world. They are highyielding and adaptable, since their introduction to China during the Ming and Qing dynasties, P and SP have had a tremendous impact on the Chinese society. The application of P and SP to the processing of extruded foods does broaden the industrial chain of the two crops, and promotes their variety and enhances the competitiveness of extruded products
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