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Instant Mashed Potatoes - Firmness using Back Extrusion Technique

Consumers want to prepare instant mashed potatoes with a simple an easy to follow recipe. While box instructions are easy, the final result is highly variable because instant mashed potato mixes are too easily affected by subtle changes in preparation conditions, mixing duration, resting times and ingredient ratios. This application study presents a back extrusion method for testing the firmness of instant mashed potatoes that is not only differentiating and repeatable, but also simple, reliable and removes variable influences like preparation time.