Physicochemical properties of red palm oil extruded potato and sweet potato snacks

Authors

DOI:

https://doi.org/10.3989/gya.0214201

Keywords:

Extrusion, Micronutrients, Oxidation stability, Potato, Red palm oil, Sweet potato

Abstract


Extruded potato (P) and sweet potato (SP) products with red palm oil (RPO) were prepared under different conditions. Superior product characteristics such as sensory score, expansion ratio, and water solubility index, among others, were obtained at high extrusion temperature (150-155 °C) and low water feed rate to the extruder (50.4-50.8 mL/min). The optimal products, P1 and SP1, had high micronutrients as their total contents of β-carotene, squalene, tocopherols, and tocotrienols were 883.2, 304.4, 262.4, and 397.0 mg/kg of oil, respectively. The average peroxide value was 4.3 meq O2/kg oil, p-anisidine value 3.3, and induction period (100 °C) 11.4 h. Moreover, RPO extruded with P showed a better extrusion behavior but lower micronutrient retention and oxidative stability than that extruded with SP. Thus, the finding herein is important for investigating extrusion conditions, increasing variety, improving nutritional quality, assessing applicability and predicting the shelf-life of RPO-P/SP-extruded food.

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Published

2021-06-03

How to Cite

1.
Liu Y, Olajide T, Sun M, Ji M, Yoong J, Weng X. Physicochemical properties of red palm oil extruded potato and sweet potato snacks. grasasaceites [Internet]. 2021Jun.3 [cited 2021Sep.16];72(2):e412. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1879

Issue

Section

Research

Funding data

Malaysian Palm Oil Board
Grant numbers PORTSIM 054/2017

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