A process was developed for producing a fat-free crispy snack product by drum drying sweetpotato-tapioca pastes (1:1, dry solids ratio) into thin sheets and cutting into 2.6 x 2.6 cm squares. This dry dense half-product was made crispy by puffing 15 s in a high temperature fluidized bed drier at 200Pasting of starch from 13 sweetpotato genotypes including cv. Jewel was studied by measuring apparent viscosity (A method for determining proportion of gelatinized starch in a dry material was developed. DG of starch in the drum dried half product was measured from the amount which dissolved in 0.2N KOH. The dissolved starch was complexed with 0.1 N iodine and quantitated from absorption at 600 nm. DG varied with the initial moisture of slurry (60, 70 & 80%), speed of drum rotation (1, 6 & 11 rpm) and drum surface temperature (100, 110 & 120Puffed product specific volume (SV) was related to starch gelatinization, soluble solids content, initial moisture and how the half-product was prepared. SV was maximum (490% increase) and most uniform (3.94% coef. of variation) when 70% moisture paste was drum dried at 100High correlation was found among structural attributes, of cell size (CS), number of cells per unit area (CN), cell wall thickness (CW) and product SV. High correlations were also found among sensory attributes of crunchiness, hardness and density. The process of making the half-product strongly influenced the puffed product microstructural attributes. When the half-product was prepared the same way, puffing by frying or baking resulted in product with the same microstructural attributes. The method of puffing, whether frying or baking had an significant effect on sensory scores. Structural attributes and sensory scores had low R values. Compression force by Instron had high R values against all sensory attributes and microstructural attributes of CS, CW and SV. Higher compression force values reflected lower values of sensory scores for fried products.
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机译：通过鼓干将甘薯-木薯糊（1：1，干固体比例）干燥成薄片，然后切成2.6 x 2.6 cm的正方形，开发了一种生产无脂肪的酥脆零食产品的方法。通过在200℃高温流化床干燥器中吹气15秒钟，可以使这种干燥的致密半成品变脆。糊化来自包括cv在内的13种甘薯基因型的淀粉。通过测量表观粘度来研究珠宝（开发了一种测定干物料中糊化淀粉比例的方法。从溶于0.2N KOH的量中测量转鼓干燥的半成品中淀粉的DG。将溶解的淀粉与碘为0.1 N碘，从600 nm处的吸收定量得出DG随浆料的初始水分（60％，70％和80％），转鼓旋转速度（1、6和11 rpm）和转鼓表面温度（100、110和120膨化）而变化产品的比容（SV）与淀粉糊化，可溶性固形物含量，初始水分和半成品的制备方式有关，水分为70％时，SV最大（增加490％）和最均匀（变异系数为3.94％）。将糊料在100的鼓中干燥。在结构属性之间具有高度相关性，例如细胞大小（CS），每单位面积的细胞数量（CN），细胞壁厚（CW）和产品SV。 ，硬度和d感性。制作半成品的过程极大地影响了膨化产品的微观结构属性。当以相同方式制备半成品时，通过油炸或烘烤膨化得到的产品具有相同的微观结构属性。膨化方法，无论是油炸还是烘烤，都会对感官评分产生重大影响。结构属性和感官评分具有较低的R值。对于CS，CW和SV的所有感官属性和微观结构属性，Instron的压缩力具有较高的R值。较高的压缩力值反映了油炸产品的感官评分较低的值。
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