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Effect of mono glyceride on some re hydrating properties of potato granules



Effect of mono glyceride on some re hydrating properties of potato granules



Starch 34(5): 152-158



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.

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Accession: 005254925

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