EXTRUDED POTATO PELLETS

The effects of raw materials and process parameters on product quality - By L. Virtucio - Innovative Food Products Manager - R&D - Pavan Group


A study of the behaviour of extruded potato based pellets was conducted to evaluate the impact of the primary ingredients such as potato granules, potato flakes and potato starch on the quality of the fried potato pellets. The effect of other starches such as corn starch, tapioca starch and wheat starch has been compared to potato starch. Similarly, process parameters such as the screw speed, extrusion temperatures and the die discharge area have been observed to quantify their effects on the pellets as well as on the fried product's qualities particularly deformation. Request the full presentation to: research@pavan.com

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