Potato Granules, Development and Technology of Manufacture

Olson, Robert L.; Harrington, W. O.

doi:10.1016/s0065-2628(08)60124-x

Cited by 14 publications

(2 citation statements)

References 6 publications

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“…Longrke (1950) has related cottoniness of cooked, frozen potatoes to the retrogradation of starch and recommends its elimination by more rapid freezing or by reconstitution at a temperature of 57°C or higher. When dehydrated potatoes are reconstituted (generally in hot water so as to resemble warm, freshly-mashed potatoes), as a rule the higher the temperature of the water, "the greater the tendency toward an undesirable pastiness" (Olson and Harrington 1955). The problem again, as pointed out by Weier and Stocking (1949), is that the expansion of the rehydrated starch ruptures the cell walls and much free starch exudes as an extracellular paste.…”

Section: Potatomentioning

confidence: 99%

Textural Qualities and Molecular Structure of Starch Products

Sterling¹

1978

Journal of Texture Studies

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This review deals with the physical properties o f starch important in foods and with some o f the factors which influence those properties. The major topics discussed are the molecular structure of the starch grain, the interaction of starch with water and with other compounds, the rheology of starch and starch products, and textural problems of starch in some representative foods.Journal of Texture Studies 9 (1978) 225-255. All Rights Reserved @Copyright 1978 by Food

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Section: Potatomentioning

confidence: 99%

Textural Qualities and Molecular Structure of Starch Products

Sterling¹

1978

Journal of Texture Studies

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“…The only digestible dehydrated product not needing heating upon reconstitution is flour resulting from drying boiled tubers. Granules (Olson and Harrington 1955) are digestible but not dissolvable in cold water.…”

Section: Condensation Of the Processes Domainmentioning

confidence: 99%

On Processing Potato 2. Survey of Products, Processes and Operations in Manufacturing

et al. 2022

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In supermarkets in the Netherlands, well over 150 potato products are displayed. They can be distinguished by heating characteristics (boiled or fried), appearance (e.g., intact tuber pieces or formed hash browns), dehydrated (e.g., snacks and flour) and storage temperature (e.g., ambient and frozen). Fancier products (frozen formed versus chilled blanched) require more processes and operations in factories and are more expensive; consumers appreciate them because they offer more convenience. Heatmapping and hierarchical clustering were carried out twice within the domain of classes of products and their attributes. In a theoretical triangulation, consumers give high scores to low prices and a wide range of products, tastes and sizes where processors give these attributes a low score. Processes in factories include dehydration, heating, cooling and transformation. Examples of the latter are modification of starch to increase the range of applications in the food industry, forming of mash and shreds to produce croquettes and hash browns and expansion to make snacks. Processes require operations such as washing, cutting, blanching and packing. In total, between the arrival of the tubers at the gate and leaving as packed products to outlets, 66 operations are distinguished. French fries undergo some 30 operations and to produce flakes, 8 suffice. Heatmapping and hierarchical clustering differentiate a group of physical operations (with attributes associated with heating and cooling that require much energy) and mechanical ones (related to separation, grading, sorting for instance and size reduction of which shredding is an example that require little energy). The wide range of operations in large factories, reducing the moisture content and longtime storage at low temperatures, distinguishes potato from wheat that has fewer operations while increasing the moisture content in relatively small bakeries and the product, bread, stored for about one day in ambient conditions.

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Effect of the add-back process on the free amino acid pool of potatoes

Golan‐Goldhirsh

1986

Z Lebensm Unters Forch

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The major losses in nitrogen and free amino acids (FAA) of the potato during the add-back (A-B) process were in the pre-cooking and mash-mixing steps (Fig. 1). These losses were due to leaching of nitrogen compounds into the processing water and heating. The FAA pool of the potato is composed mainly of the amides (asparagine and glutamine), aspartic and glutamic acids (approx. 53%). These amino acids were degraded substantially during the add-back process. There was also a significant loss in valine, threonine, serine, leucine, phenylalanine, and arginine, but no change in gamma-aminobutyric acid (GABA).

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Potato Granules, Development and Technology of Manufacture

Cited by 14 publications

References 6 publications

Textural Qualities and Molecular Structure of Starch Products

Textural Qualities and Molecular Structure of Starch Products

On Processing Potato 2. Survey of Products, Processes and Operations in Manufacturing

Effect of the add-back process on the free amino acid pool of potatoes

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