Effect of Monoglyceride on Some Rehydrating Properties of Potato Granules

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.