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Effect of Storage Temperature on Some Rehydrating Properties of Potato Granules
Author(s) -
Hoover R.,
Hadziyev D.
Publication year - 1989
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.19890411004
Subject(s) - swelling , chemistry , water content , dehydration , zoology , food science , materials science , biology , biochemistry , composite material , geotechnical engineering , engineering
The Swelling Power (SP), Water Binding Capacity (WBC) and rate of rehydration of Add‐Back (A–B) and Freeze‐Thaw (F–T) potato granules treated with 0.2% monoglyceride decreased during the initial 14 weeks of storage by an average of 25.5 (F–T) and 27.3% (A–B) at 4°C and by 11.1 (F–T) and 12.0% (A–B) at 25°C. However, the moisture content showed an opposite trend, increasing by 5.9 (F–T) and 7.5% (A–B) at 4°C and by 3.6 (F–T) and 4.9% (A–B) at 25°C. Storage beyond 14 weeks at 4°C resulted in increases in SP, WBC and rate of rehydration and decreases in moisture content. However, such a trend was not observed at 25°C. The percentage decreases in SP (during the initial 14 weeks) of treated granules (A–B and F–T) were lower than those of untreated granules by an average of 11.0% at 4°C and 10.5% at 25°C. The extent of starch matrix‐cell wall separation and the intensity of the “V” diffraction pattern of an X‐ray analysis increased during storage, with greater increases being found at 4°C.