Abstract
The rheologies of different dehydrated potato granules are often compared using the Brabender viscoamylograph. The resulting pasting characteristics are not readily applicable to low moisture extrusion-cooking, particularly in combination with starch-based additives. This paper describes the rheological behaviour of different potato granule types singly and when mixed with additives at low moisture contents using capillary rheometry and compaction techniques. The pilot-scale, single-screw extrusion of these materials shows the marked effect of the additives on the operating conditions. The relationship between the frictional properties of the feed material and the pressure generation in the extruder is emphasized.
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