Application Studies / Instant Mashed Potatoes - Firmness using Back Extrusion Technique

Instant Mashed Potatoes - Firmness using Back Extrusion Technique

Industry:

Food

Produce

Attributes measured:

hardness

firmness

Background

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.

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