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Effect of Monoglyceride on Some Rehydrating Properties of Potato Granules
Author(s) -
Hoover R.,
Hadziyev D.
Publication year - 1982
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19820340503
Subject(s) - monoglyceride , granule (geology) , swelling , penetration (warfare) , chemistry , chromatography , materials science , biochemistry , composite material , fatty acid , operations research , engineering
Monoglyceride incorporation in an Add‐Back (A – B) or Freeze‐Thaw (F – T) process decreases the potato granules Blue Value Index (BVI), Swelling Power (SP), rehydration rate and Water Binding Capacity (WBC), and increases the intact sound cell count. With 0.2% monoglyceride, SP, WBC and rehydration rate of A – B granules were 8.4, 6.7 and 6.4%, respectively, lower than F – T granules, while the BVI of A – B granules was 25.3% higher. Monoglyceride increase above 0.2% caused negligible changes. The intact sound cell count was higher when a precooking step was applied. The porous F – T and compact A – B granule structures partially accounted for differing water penetration rates. X‐ray analysis revealed a weak monoglyceride‐starch interaction during processing.