Functional Characteristics of Extruded Blends of Potato Flakes and Whey Protein Isolate

Dushkova, Mariya; Menkov, N.; Toshkov, N.

doi:10.1515/1556-3758.1868

Cited by 3 publications

(1 citation statement)

References 21 publications

(24 reference statements)

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“…Potato flakes have wide range of uses including thickening agent (Van Hecke, 2012); extruded products (Dushkova et al, 2011); fabricated potato chips; snack pellets; battered breaded products, and potato powder (Kakade and Ali, 2011). In our unpublished data on potato flakes survey, there exist only two brands of potato flakes in Kenya, an imported brand from the United States of America and a locally packaged brand whose source is unclear (Abong' and Kabira, 2012).…”

Section: Introductionmentioning

confidence: 99%

Potential of processing potato flakes from popular Kenyan potato varieties.

Abong¹,

Okoth²,

Ogolla³

et al. 2015

Potato and Sweetpotato in Africa: Transforming the Value Chains for Food and Nutrition Security

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Losses of potatoes are incurred during seasons of glut and farmers are forced to sell their produce to middlemen at low prices due to short storage life of the raw tubers. Processing potatoes after harvesting into dehydrated products such as potato flakes is one of the ways to overcome the problem of inadequate and inappropriate bulk storage of raw potatoes. Potato flakes are known to be shelf stable and hence assure users of the availability of the produce all year round. This study was instituted to establish the potential of processing potato flakes from selected popular Kenyan potato varieties. Five potato varieties (Tigoni, Dutch Robjin, Desiree, Kenya Mpya, and Sherekea) which are popular commercially were used in this study. The varieties were harvested after maturity and processed into potato flakes before evaluation of retained vitamin C, color, oil and moisture content, and sensory attributes. The varieties used in this study had dry matter contents ranging from 18.2% to 23.7%. Oil content of the flakes was significantly (P≤0.05) lower in Dutch Robjin (0.23%) compared to Desiree (0.76%). Oil content of flakes significantly (p=0.011) but negatively correlated (r=-0.956) with dry matter content of the raw potatoes. Reduced ascorbic acid (vitamin C) in raw tubers differed significantly (P≤0.05) among the varieties ranging from 90.37 mg/100g in Kenya Mpya to 127.56 mg/100g in Sherekea. The vitamin decreased in flakes, the reduction being higher in Kenya Mpya (60.34%) and Sherekea (71.71%) compared to Tigoni (18.15%) and Desiree (23.26%). Overall, Dutch Robjin was the best variety for flakes followed by Desiree and Tigoni with regard to overall acceptability. Sherekea was unacceptable while Kenya Mpya was barely acceptable. Promotion of these varieties for flakes processing will not only diversify the range of potato products, but also add value to local potatoes.

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Section: Introductionmentioning

confidence: 99%

Potential of processing potato flakes from popular Kenyan potato varieties.

Abong¹,

Okoth²,

Ogolla³

et al. 2015

Potato and Sweetpotato in Africa: Transforming the Value Chains for Food and Nutrition Security

View full text Add to dashboard Cite

show abstract

Effects of whey protein concentrate, feed moisture and temperature on the physicochemical characteristics of a rice-based extruded flour

et al. 2017

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The influence of whey protein concentrate (WPC), feed moisture and temperature on the physicochemical properties of rice-based extrudates has been investigated. WPC (0.64-7.36g/100g rice) was extruded under 5 moisture (16.64-23.36g/100g) and 5 temperature (106.36-173.64°C) established by a 3 central composite rotational design. Physicochemical properties [color, porosimetry, crystallinity, water solubility and absorption, pasting properties, reconstitution test, proximate composition, amino acids, minerals and electrophoresis] were determined. WPC and feed moisture increased redness, yellowness and decreased luminosity. Feed moisture and temperature increased density and total volume pore. WPC and moisture increased crystallinity, but only WPC increased solubility and decrease the retrogradation tendency. Increasing temperature increased the viscosity of the extrudates. The addition of WPC improved the nutritional composition of the extrudates, especially proteins. It is suggested that the extrusion process positively affected the retention of most of the polypeptides chains.

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Simulation of heat transfer with variable energy input of the contact drying process for the production of potato flakes

Калашников

Litvinov

Nazaretyan

2021

Vestn. Voronež. gos. univ. inž. tehnol.

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According to the data on the norms of consumption of plant products of the Research Institute of Nutrition of the Russian Academy of Medical Sciences, potatoes rank first with a norm of 120 kg per person per year. Much attention is paid to the processing of potatoes, which allows to extend their shelf life, reduce storage capacity and reduce transportation, since 1 kg of dry potato product is equivalent to 7-8 kg of fresh potatoes. Industrial processing of potatoes into dried mashed potatoes and flakes allows to reduce losses of potatoes during storage and transportation, it becomes possible to enrich products with vitamins and other useful components, its nutritional value is better preserved, conditions are created for the complex processing of raw materials with complete disposal of waste and creating stocks of products from potatoes on a case of crop failure. The methods and equipment used for processing lines for potato processing and the production of dried products are distinguished by low thermal efficiency and the degree of use of the potential of the heat carrier and high specific energy consumption per unit of dried product. One of the ways to reduce heat consumption and increase the energy efficiency of production in the processing of edible plant materials is the use of an oscillated heat and moisture supply, which ensures a high quality finished product with an increase in the degree of thermodynamic perfection of the energy technology system. The modeling of the heat transfer process for contact drying with variable energy supply during potato processing was carried out to optimize the production technology, determine the rational production parameters of the roller dryer and increase the energy efficiency of the technological line. On the basis of the obtained model of heat exchange with variable heat supply, the calculation of the contact drying process for a roller dryer in the production of dry potato flakes is carried out

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Functional Characteristics of Extruded Blends of Potato Flakes and Whey Protein Isolate

Cited by 3 publications

References 21 publications

Potential of processing potato flakes from popular Kenyan potato varieties.

Potential of processing potato flakes from popular Kenyan potato varieties.

Effects of whey protein concentrate, feed moisture and temperature on the physicochemical characteristics of a rice-based extruded flour

Simulation of heat transfer with variable energy input of the contact drying process for the production of potato flakes

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