EFFECT OF PROTEIN PREPARATIONS ADDITION ON PROPERTIES OF POTATO SNACKS OBTAINED FROM EXTRUDED SEMI-PRODUCTS
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):429–435
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ABSTRACT
The method of low-temperature extrusion enables enrichment of snacking products with protein preparations simultaneously providing a high quality of end products. The recipe of fried potato snacks obtained from extruded semi-products – pellets – was supplemented with soybean protein isolate Supro 595, wheat gluten, dried distillery yeast and potato protein concentrate at a dose of 3 %. Next, the chemical composition as well as physical and sensory properties of the products obtained was determined. The basic components of snacks included: potato starch, potato groats and maize semolina. The snacks were determined for contents of dry matter, protein, fat as well as for texture, volume weight, bulk density and sensory traits. The application of protein preparations in the production of fried potato snacks was found to exert a positive effect on the chemical composition of the products obtained, i.e. increased their protein content by ca. 30-40 % and, simultaneously, did not deteriorate significantly their sensory traits. The addition of the potato protein preparation had especially beneficial effect on the texture of snacks by decreasing their hardness, increasing their tenderness as well as decreasing their bulk density and volume weight, whereas the addition of distillery yeast was found to increase the hardness of finished products. Worse appearance, structure and lower expansion index, as compared to the other products, were reported for snacks with the addition of wheat gluten.
ISSN:1230-0322