Some physico-chemical characteristics of taro, sweet potato and potato flours, and their extrudates

S. Y. Lee and A. Hamidah

Abstract

Tubers such as taro, sweet potato and potato can be effectively used by processing them into flour. This flour can be stored and later used either directly or combined with other materials to produce extruded snacks. Extrudates produced from flour of these tubers possessed some physico-chemical characteristics of a desirable snack such as expansion ratio, density, colour, breaking strength and nutrient composition. It was found that taro and sweet potato extrudates can be accepted based on these characteristics and the overall acceptability.

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