Incorporation of the experimental f

Incorporation of the experimental flour into the pellet snack
recipe did not significantly change their texture. Similar to the control
sample, snacks supplemented with coloured-fleshed potato
flour had a hardness of 30 N (Table 6). These results are similar
to the data presented by Pe˛ksa, Kita, & Zie˛ba, 2004, who measured
the texture of potato snacks supplemented with dietary fibre and
Pe˛ksa, Miedzianka, Kita, Tajner-Czopek, and Rytel (2010) who
determined the texture of snacks with added potato proteins.
The texture of expanded snacks is dependent on the content of gelatinised
starch, its chemical composition and is correlated with the
expansion index of the final product