Some effects of HTST puffing of potato cubes

摘要: Air temperature and puffing time were major parameters that affected volume expansion ratio (VER) and nonenzymatic browning (NEB) of potato cubes. The VER and NEB increased with increase in level of air temperature and puffing time. The VER decreased with increase in cube size and moisture content, and NEB decreased with increase in cube size, however, it was not affected with increase or decrease in moisture content. The highest VER and NEB observed were 1.78 and 0.873, respectively.