Abstract
The production of potato granules, a dehydrated mashed potato product, is in line with a growing trend in the processing of foods toward concentration and improved convenience for use. Several methods for producing potato granules have been developed during the past 30 years. The only one of these methods currently in commercial use in this country is the “add-back” process. This process involves a recycling (adding back) of dried potato granules and mixing the recycled material with freshly mashed potatoes to form a friable moist mixture below 40 per cent moisture content. The moist mixture is held for a period during which moisture equilibration takes place and a reduction in starch solubility and swelling capacity occur. After drying under suitable conditions, the individual cells remain separated and substantially undamaged. Physical damage to the product may cause release of free soluble starch, which manifests itself as an undesirable rubberiness in the reconstituted product. Investigations have revealed relationships of several variables in the process to this specific attribute of quality and to others (e.g., product yield and package density) and have provided useful information for process adjustment to improve the acceptability of potato granules.
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Olson, R.L., Harrington, W.O. The technology of potato granule manufacture. American Potato Journal 32, 106–111 (1955). https://doi.org/10.1007/BF02851159
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DOI: https://doi.org/10.1007/BF02851159
Keywords
- Mash Potato
- Potato Flour
- Food Tech
- Dehydrate Potato
- Potato Granule