Objective methods for testing potato flake quality as influenced by free starch and surfactants

Abstract

A method was developed which uses changes in rates of retrogradation measured by a Brabender Amylograph to assess the complexing ability of surfactants for free starch in potato flakes during cooling. The rate of retrogradation was linearly related to surfactant concentration. A Blue Value Index method, adapted from use with cereal flours for determination of starch damage, was used to monitor the amount of free starch created by the required particle size reduction for Amylograph analysis. The change in Blue Value Index was also used to monitor the ability of surfactants to complex free starch and thereby influence potato flake quality. Distilled monoglyceride appeared to be more effective than sodiumor calcium stearoyl–2-lactylate. However, the combination of 0.3% distilled monoglyceride with 0.2% sodium stearoyl–2-lactylate was nearly as effective as 0.5% distilled monoglyceride in terms of free starch complexing ability. Instron back extrusion tests for mealiness of reconstituted flakes were found to be influenced by the level of free starch; therefore, back extrusion data should be accompanied by Blue Value Index data.