Effect of processing variables on potato granule production

Abstract

The use of unpeeled potatoes was observed to increase product yield, darken color, and alter flavor of potato granules. Hot mash-mixing was the most successful mashing method developed for our equipment. Rapidly cooling the moist mixture immediately after mashing benefited the process. Mixing before and after tempering increased the yield of fine granules with no alteration of quality. Tempering reduced mechanical damage and improved quality of product. Precook heating and cooking procedures must be properly controlled, since they were found to affect the color, flavor, and texture of the final product. Over- or undercooking impaired product quality. The addition of sulfite was found necessary for good color control. Of the varieties used, those of higher specific gravity gave increased yield and better potato granules.