Hot air expansion of potato starch pellets with different water contents and salt concentrations

Norton, Andrew David; Greenwood, R.; Noble, Ian; Cox, Philip W. L.

doi:10.1016/j.jfoodeng.2011.02.014

Cited by 14 publications

(11 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These reactions can leads to reduction of the glass transition temperature of the starch which can facilitate the expansion of the snacks. Similar interaction between salt and starch was observed by Norton et al [26] during hot air expansion of the potato pellets.…”

Section: Expansion Indexsupporting

confidence: 85%

Selected properties of the potato snacks expanded in the microwave radiation

et al. 2018

View full text Add to dashboard Cite

Abstract.The results of measurements of the selected properties of the extruded potato pellets and snacks expanded in the microwave field are presented in the paper. The potato pellets with the addition of the baking soda were prepared with a single screw extruder TS-45. The snacks were obtained by pellets expansion in a conventional microwave oven. The expansion index and the hardness of the pellets and the snacks, as well as, the texture properties of the snacks were evaluated during this study. The results showed that baking soda addition reduced the potato pellet expansion during their extrusion. This was an effect of a smaller thickness of the obtained pellets. The addition of baking soda had positive influence on potato snacks expansion in microwave radiation. The higher content of the soda additive resulted in lower hardness of pellets during cutting tests. The opposite effect was observed during texture measurements of the snacks. The addition of baking soda increased hardness of the expanded snacks. Soda addition lowers crispness and fragilityof the potato snacks expanded in the microwave radiation.

show abstract

Section: Expansion Indexsupporting

confidence: 85%

Selected properties of the potato snacks expanded in the microwave radiation

et al. 2018

View full text Add to dashboard Cite

show abstract

“…Furthermore, salt is said to influence the gelatinization (Chungcharoen and Lund, 1987). A recent study also investigated the effect of salt, showing that expansion slightly increases with salt content (Norton et al, 2011). Also this study has not been able to pinpoint what is the main effect of salt, which is said to be either boiling point elevation, change in glass transition temperature or change in interaction in the dough.…”

Section: Minor Ingredientsmentioning

confidence: 84%

Structuring of indirectly expanded snacks based on potato ingredients: A review

Sman

Broeze

2013

Journal of Food Engineering

View full text Add to dashboard Cite

“…; Saeleaw and Schleining ; Norton et al . ; Altan ; Pitts et al . ), whereas most research into protein‐based expanded foods use soya (Nath and Chattopadhyay ; Zhu et al .…”

Section: Introductionmentioning

confidence: 99%

“…Compared with traditional expansion methods, microwave puffing has the advantages of achieving fast drying rates and improving the quality of some food products (Chandrasekaran et al 2013) therefore microwave-expanded snack foods are becoming increasingly popular. However, most of the snacks are based on cereals or various starches (Plunkett and Ainsworth 2007;Zhou et al 2007;Saeleaw and Schleining 2010;Norton et al 2011;Altan 2014;Pitts et al 2014), whereas most research into protein-based expanded foods use soya (Nath and Chattopadhyay 2008;Zhu et al 2010;Lobato et al 2011;Sharif et al 2014) or marine products (Duan et al 2010). There are few reports on puffed products with milk protein (Arimi et al 2011).…”

mentioning

confidence: 99%

Effect of waxy rice starch on textural and microstructural properties of microwave‐puffed cheese chips

Lü

Zhang

et al. 2017

Int J of Dairy Tech

View full text Add to dashboard Cite

Protein‐based expanded snacks sometimes do not have homogeneous structures. However, starches are widely used in expanded food snacks because of their good puffing characteristics. We aimed to use waxy rice starch to partially substitute for sodium caseinate in caseinate‐based and caseinate plus soya protein (double‐protein) microwave‐puffed imitation cheese snacks to improve their textural, microstructural and sensory properties. The single‐protein chips without waxy rice starch and the double‐protein chips with a low degree of expansion were not well appreciated, whereas the chips with up to 8 g of waxy rice starch per 100 g of product were scored highly by the panellists. Our results demonstrated that waxy rice starch can improve the expansion, homogeneity, hardness, crispness and colour of imitation cheeses.

show abstract

Hot air expansion of potato starch pellets with different water contents and salt concentrations

Cited by 14 publications

References 15 publications

Selected properties of the potato snacks expanded in the microwave radiation

Selected properties of the potato snacks expanded in the microwave radiation

Structuring of indirectly expanded snacks based on potato ingredients: A review

Effect of waxy rice starch on textural and microstructural properties of microwave‐puffed cheese chips

Contact Info

Product

Resources

About