Effect of Storage Temperature on Some Rehydrating Properties of Potato Granules

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.