Extruded Potato Peel Functional Properties Affected by Extrusion Conditions

Abstract

ABSTRACT Extrusion cooking of potato peel waste from processing plants to im‐prove food safety affects functional properties of these peels as a high‐fiber ingredient in foods. The effects of barrel temperature (104°C and 143°C) and feed moisture (31, 33.5, and 36% d.b.) on extruder performance and physical and functional properties of peels were studied. Torque and die pressure decreased with barrel temperature; all variables affected melt temperature. Samples were darker at the higher temperature. Expansion, Hunter a, and powder bulk density decreased with both variables. Hydration capacity increased with feed moisture. Extruded peels differed from commercial fiber products in color, but hydration capacity was similar among extruded peels and cereal brans.