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EXTRUDED FRENCH FRIES FROM DEHYDRATED POTATO GRANULES PROCESSED BY A FREEZE‐THAW TECHNIQUE
Author(s) -
JADHAV S. J.,
BERRY L. M.,
CLEGG L. F. L.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00737_41_4.x
Subject(s) - granule (geology) , chemistry , food science , french fries , extrusion , amylose , potato starch , guar gum , starch , materials science , composite material
Some physicochemical properties of dehydrated potato granules were studied in relation to their suitability for extruded French fries. The freeze‐thaw granules exhibited higher water‐binding capacity (WBC), lower bulk density and larger particle size than the add‐back granules. Microscopic examination revealed that relatively rapid and complete rehydration was associated only with the freeze‐thaw granules. The add‐back granules indicated a thin membrane of insoluble, completely retrograded amylose that was revealed immediately on contact with water while the interior granule absorbed water slowly. These differences were attributed to the respective processing techniques. Trials indicated that the ratio of 1:2.6 rather than 1:2 of granules to water (w/v) is superior for reconstitution and French fry extrusion of the freeze‐thaw granules. Production of good quality extruded French fries from these granules is possible with the use of a mixture of binders such as guar gum, stabilized high amylose corn starch, crosslinked pregelatinized corn starch, and hydroxypropylmethylcellulose.