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Food Science and Technology International
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Feasibility of utilizing sweet potato solids in extrusion cooking / Extrusión de pulpa de batata

H.M. Khalil

Food Science and Nutrition Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA

B.R. Henry

Food Science and Nutrition Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA

A fractional factorial design of four variables at two levels each was employed to assess the feasi bility and best parameter for extruding sweet potato solids (SPS) using a single screw extruder. It was determined that a high expansion ratio is a desired quality factor for this type of snack food, due to its contribution to textural perception. Preliminary trials on extrusion of sweet potato solids as the sole component in the feed resulted in brittle, dense, and burnt extrudate. The high sugar content (65% total sugar) of the sweet potato solids was cited as the cause of these attrib utes, consequently it was necessary to incorporate wheat flour into the feed to provide a starch matrix for expansion and to reduce sugar concentration. The controlled parameters were screw speed, barrel temperature, feed moisture content, and SPS level in the feed. Among all possible combinations of controlled parameters, the highest expansion ratio was obtained at a screw speed of 220 rpm, temperature profile of 110, 105, 115 and 105 °C, 13% feed moisture content, 50% sweet potato solids, and 0.5% leavening agent.

Key Words: sweet potato • extrusion

Food Science and Technology International, Vol. 3, No. 3, 171-174 (1997)
DOI: 10.1177/108201329700300303
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