Effects of glycerolmonostearate on reconstituted potato granules

Harrington, W. O.; Olson, Robert L.; Nutting, M.-D. Fellows

doi:10.1007/bf02855270

Cited by 8 publications

(3 citation statements)

References 2 publications

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“…The potato flake consistency depends primarily on the starch composition, specific gravity, moisture content and the cell wall characteristics. The influence exerted by these and other variables has been extensively investigated (Sweetman, Harrington et al, 1960). Adding sodium acid pyrophosphate increases the consistency.…”

Section: Potato Flakesmentioning

confidence: 99%

The Influence on Bread Texture of Partially Replacing Wheat With Potato Products*

Jain

Sherman

1976

Journal of Texture Studies

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The use of potato products in wheat bread manufacture is reviewed with particular reference to their effect on the textural characteristics of bakers' dough and fresh bread, and the changes associated with bread staling. Possible interactions between the proteins in wheat and potato are discussed. Recent developments relating to the partial replacement of wheat by potato flakes are reviewed. Their effectiveness is discussed in terms of the chemical nature of potato starch, the physical state of starch in potato flakes and the influence exerted by additives such as glyceryl monostearate and fats.

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Section: Potato Flakesmentioning

confidence: 99%

The Influence on Bread Texture of Partially Replacing Wheat With Potato Products*

Jain

Sherman

1976

Journal of Texture Studies

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“…Sticky or gummy texture in dehydrated mashed potatoes results from excessive amounts of gelled starch extruded from ruptured cells (Harrington et al, 1960 ;Mullins et al, 1955 ;Reeve, 1954). Percent of cells ruptured thus provides a general index for textural quality (Reeve and Notter, 1959).…”

Section: Introductionmentioning

confidence: 99%

“…as measured by the "drop test" (Harrington et al, 1960). Calorimetric measure of the amylose readily extracted with water at 150°F provides a good texture index when products of similar manufacture are compared (Mullins ef al., 1955).…”

Section: Introductionmentioning

confidence: 99%

Estimation of Extra‐Cellular Starch of Dehydrated Potatoes

Reeve

1963

Journal of Food Science

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SUMMARY Extra‐cellular starch is isolated from dehydrated mashed potatoes by rehydration of 0.5‐g samples with 100 ml water at 150°F. The suspension is poured over a standard 150‐mesh sieve, and the water containing the freed starch gel collected and filtered. Starch so collected on 7‐cm hardened and extremely retentive filter paper is stained with iodine, and its reflection density (Rd) and color characteristics measured on a color‐difference meter. Transmission values may also be determined. In addition, extra‐cellular starch, so collected from l‐g samples, may be dried and weighed. Rd values are a linear function of the amount of starch. The temperature of the sample suspension also has a linear effect on reflection density. Since added stearates do not interfere with reflection density values, the effects of added emulsifiers on iodine color of the collected starch gel are measurable by color‐difference procedures. Color difference also provides a means of characterizing other starch changes, such as retrogradation, induced by processing treatments. An insignificant number of the smallest intact cells pass through the screen to be collected on the filter paper. The intact, separated cells of cooked potato range from less than 40 to nearly 400 μ in diameter. They average about 180 μ, and over 90% have diameters between 100 and 250 μ.

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Digestibility in vitro of dry mashed potato products

1970

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The in viiro digestibilities of potato granules and flakes were compared. The digestibility of flakes was superior to that of granules. By drum-drying mashed potatoes, as is customary in the manufacture of flakes, the digestibility was improved, whereas by repeatedly drying and wetting mashed potatoes, as in the manufacture of potato granules, digestibility was diminished.The dry matter content of mashed potatoes obtained by rehydrating potato granules was higher than that of rehydrated flakes.The influence of digestibility and dry matter content of rehydrated potato granules and flakes on digestion in humans is discussed.

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Effects of glycerolmonostearate on reconstituted potato granules

Cited by 8 publications

References 2 publications

The Influence on Bread Texture of Partially Replacing Wheat With Potato Products*

The Influence on Bread Texture of Partially Replacing Wheat With Potato Products*

Estimation of Extra‐Cellular Starch of Dehydrated Potatoes

Digestibility in vitro of dry mashed potato products

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