EXTRUDED POTATO PEEL FUNCTIONAL-PROPERTIES AFFECTED BY EXTRUSION CONDITIONS

Extrusion cooking of potato peel waste from processing plants to impro ve food safety affects functional properties of these peels as a high- fiber ingredient in foods. The effects of barrel temperature (104-degr ees and 143-degrees-C) and feed moisture (31, 33.5, and 36% d.b.) on e xtruder performance and physical and functional properties of peels we re studied. Torque and die pressure decreased with barrel temperature; all variables affected melt temperature. Samples were darker at the h igher temperature. Expansion, Hunter a, and powder bulk density decrea sed with both variables. Hydration capacity increased with feed moistu re. Extruded peels differed from commercial fiber products in color, b ut hydration capacity was similar among extruded peels and cereal bran s.