Potato Granules Research Articles

Preparation of potato granules powder by low temperature ultrafine grinding and its effect on the texture of bread

AbstractIn this article, low temperature ultrafine grinding and other three kind of crushing methods were used to prepare potato granules powder. And the swelling power and solubility, water‐holding capacity, gelatinization characteristics, particle size, and chromaticity of different particle size levels of potato granules powder were determined. The experimental results showed that the potato granules powder prepared by low temperature ultrafine grinding had the highest solubility and swelling power, and the highest degree of pre‐gelatinization; With the increase in the addition of potato powder, the water absorption of the dough increased, and been more rheological. The volume of bread gradually decreases and the firmness increases. With the decrease of potato granules powder size, the water absorption of dough decreases and the bread hardness increases. In this experiment, when the grain size of potato powder was 200 mesh and the addition amount was 2%, the sensory score was the highest and the taste was the best. The result provides theoretical and practical basis for the production of potato bread and the comprehensive utilization of potato resources.Practical applicationsThe present study demonstrates the effective preparation of potato whole powder particles through low temperature ultrafine grinding. Comparative analysis with shear grinding, ball grinding, and room temperature grinding reveals that low temperature ultrafine grinding yields superior solubility, swelling, and gelatinization characteristics. Furthermore, incorporating 200 mesh fine potato powder in bread formulation significantly enhances dough rheological properties and water absorption while improving bread hardness and flavor. The findings offer a solid theoretical and practical foundation for the production of potato bread and the comprehensive utilization of potato resources.

Evaluación de las propiedades proximales, estructurales, morfológicas fisicoquímicas y de digestibilidad in vitro en mezclas de harinas de ñame y batata

Yam (Dioscorea spp.) and sweet potato (Ipomeas batata) flours must be treated through modification processes because they have limitations in their physicochemical and structural properties for use in agri-food matrices. This study aimed to evaluate the effect of different proportions of flours on the proximate, structural, morphological, physicochemical, pasting, and in vitro digestibility properties of yam and sweet potato flour blends. Flours were obtained by drying the tubers with hot air at 55 °C, and mixtures were prepared at 25:75, 50:50, and 75:25 w/w sweet potato and yam flour proportions, respectively. The yam starch granules were spherical, oval, irregular, and larger than those of sweet potatoes, which are ovoid and flared. Furthermore, yam and sweet potato granules presented with type-B and type-A diffraction patterns, respectively, which, together with the starch content, amylose, non-starch components, and their molecular interactions, influenced the decrease in the molecular order and degree of crystallinity of the flour blends, without altering the morphological characteristics of the simple flours. Additive and non-additive effects were observed on flour blends’ swelling power and water absorption capacity. Likewise, breakdown and setback viscosity increased, which decreased thermal stability, increased the tendency to retrogradation, and elevated the fractions of rapidly digestible starch and resistant starch. These results suggest the high potential of flour blends in preparing baked products from the Caribbean Region, such as white bread, cookies, and cakes.

Effect of starch granule size on the properties of dough and the oil absorption of fried potato crisps

Starch is a key element in fried potato crisps, however, the effect of starch granule size on oil absorption of the product have yet to be fully investigated. The study explored the impact of starch granule size on both the dough characteristics and oil absorption in potato crisps. The dough composed of small-sized potato granules showed more compact and uniform network system. Additionally, X-ray Microscope analysis showed that potato crisps prepared with small-sized potato granules had limited matrix expansion and fewer pores, cracks, and voids. The small-sized potato and small-sized wheat starches granule addition crisps displayed a significantly greater average cell thickness (52.05 and 53.44 μm) than other samples, while exhibiting notably lower average porosity (61.37 % and 60.28 %) compared to other samples. Results revealed that potato crisps with medium and small potato granules had 12.91 % and 21.92 % lower oil content than those containing large potato starch. Potato crisps with B-type wheat starch showed 16.36 % less oil absorption than those with A-type wheat starch. Small-sized starches significantly influence the dough structure and contribute to the reduction of oil absorption in fried products. The generated insights may provide monitoring indexes for cultivating potato varieties with low oil absorption.

The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties.

Colored potatoes comprise many bioactive compounds that potentially support human health. Polyphenols present in them have associated therapeutic benefits like antimutagenic and anticarcinogenic properties. The current study aimed to explore the effects of different blanching methods (steam blanching, hot water blanching, and microwave-assisted blanching) on the phytochemical and structural aspects of PP-1901 and Lady Rosetta (LR) potato varieties. Changes in the antioxidant activity, color, total ascorbic acid, phenolic, and flavonoid content were based on the variations in parameters including temperature (blanching using hot water and steam) and capacity 100- 900 W (blanching using microwave). For both PP-1901 and LR varieties, all the blanching methods led to a significant reduction in residual peroxidase activity, as well as affecting their color. The preservation of bioactive substances exhibited a microwave steam>hot water blanching trend. Blanching significantly increased the antioxidant activity of all the samples. Additionally, Fourier-transform infrared spectroscopy revealed that phytocompounds were retained to their maximum in microwave-blanched samples, especially at 300 W. The type of blanching method significantly affected the thermal properties of potatoes by disrupting the ordered structure of the matrix. Microwaves at 300 W can be used as a novel and suitable alternative technique for blanching potatoes, which successfully retained the original quality of it in comparison to steam and hot water blanching.

Effects of different altitudes on the structure and properties of potato starch.

The main element influencing the quality of potato starch is the environment. To investigate the effects of different altitude cultivation locations on the molecular structure and physicochemical properties of starch, two potato varieties, Jiusen No.1 B1 and Qingshu No.9 B2, were planted in three different altitude zones: A1 at low altitude (Chongzhou 450m), A2 at middle altitude (Xichang 2800m), and A3 at high altitude (Litang 3650m). The results showed that the average volume, number, surface area diameter, average branched polymerization degree, crystallinity, and gelatinization temperature of two potato granules in high altitude areas were significantly lower than those in middle and low altitude areas were, and the gelatinization performance of potato starch was affected according to the correlation of starch structure characteristics. Potato starch with more short-branched chains and less long branched chains resulted in a lower gelatinization temperature in high altitude areas. The results showed that Jiusen No. 1 and Qingshu No. 9 were mainly affected by accumulated radiation and accumulated rainfall in Litang, a high altitude area, and by effective accumulated temperature in Xichang, a middle altitude area. This study quantified the influence of meteorological factors on the main starch quality of potato tubers. The results can be used as a theoretical basis for the scientific planting of high-quality potatoes.

Selected methods for starch content determination in plant materials

This manuscript presents selected analytical methods for starch content determination in plant materials. The presentation includes tools and equipment needed to apply a selected method and method accuracy in determinations of starch content and parameters. An overview of these methods may be useful while designing studies focused on starch content in materials of plant origin. The manuscript also discusses the effect of microwave radiation on selected parameters of starch granules. In addition, it presents results of an experiment aimed at determining the response of potato starch granules to microwave radiation. In that experiment, the size of potato granules was measured using an OPTICA B-510BF optical microscope and PROVIEW x64 software, 3.7.13483.20181206. The results obtained were analyzed at a significance level of α=0.05 using STATISTICA 13.3 software package.

Formulated Feeds for Genetically Improved Farmed Tilapia (GIFT)

Background: The problem in the development of Genetically Improved Tilapia brought about by the protein from the expensive fish feed is the surprising cost of fish feeds. The study's aim is to look for an alternative and cheap fish feed. The research identified Genetically Improved Farmed Tilapia (GIFT) growth and survival rates in the HAPA using formulated sweet potato granules and commercial feeds as the grounds for the development of a Technology Guide. The experiment method has been used in the research. Results: The findings showed that the three formulated feeds have lower protein (20.33, 19.3, and 19.6) yet with higher fat (24.1, 15.69, and 10.72) than the commercial (24.1%, 3%). The initial and final weight in grams, length in centimeters and width in centimeters were highest on T1 then followed by T2 and T3. It was with the use of T1 which proved to be an effective feed. Conclusion: The ingredients utilized in the feed formulations are possible substitution of fish feed and the advancement of its usage is commendable.

Assessing the dynamic extrusion-based 3D printing process for power-law fluid using numerical simulation

Numerical simulation was applied for the extrusion process in an extrusion-based food 3D printing. The rheological properties of the materials and their printing characteristics were also investigated. In this work, the distributions of velocity, local shear rate, viscosity and pressure of the materials during the extrusion process were calculated by the POLYFLOW software, and the relationship among the rheological properties, flow field distribution and printing characteristics of the materials had been described. The results showed that the pressure distribution in the flow field was directly proportional to the consistency index (K), and the pressure decreased with the increase of the flow behavior index (n), but not linearly proportional to the n. When the potato granules were added, the K value of the material increased, the n value decreased, the viscosity and pressure levels in the flow field increased, and the printing of the products deteriorated. When temperature was elevated, the K value of the material decreased, the n value remained constant initially but increased later, the viscosity level in the flow field decreased, the pressure level decreased initially and then increased slightly, the printing process became smoother, and the accuracy of the printed product enhanced. For the experimental 3D printer, the Power-law fluid had better printing characteristics when the K value was between 1000 Pa•sn and 1800 Pa•sn and the n value was between 0.15 and 0.3.

Fractionation and characterization of starch granules using field-flow fractionation (FFF) and differential scanning calorimetry (DSC)

Starch is one of the main carbohydrates in food; it is formed by two polysaccharides: amylose and amylopectin. The granule size of starch varies with different botanical origins and ranges from less than 1 μm to more than 100 μm. Some physicochemical and functional properties vary with the size of the granule, which makes it of great interest to find an efficient and accurate size-based separation method. In this study, the full-feed depletion mode of split-flow thin cell fractionation (FFD-SF) was employed for a size-based fractionation of two types of starch granules (corn and potato) on a large scale. The fractionation efficiency (FE) of fraction-a for corn and potato granules was 98.4 and 99.4%, respectively. The FFD-SF fractions were analyzed using optical microscopy (OM) and gravitational field-flow fractionation (GrFFF). The respective size distribution results were in close agreement for the corn starch fractions, while they were slightly different for the potato starch fractions. The thermal properties of FFD-SF fractions were analyzed, and the results for the potato starch showed that the peak temperature of gelatinization (Tp) slightly decreases as the size of the granules increases. Additionally, the enthalpy of gelatinization (ΔH) increases when the granule size increases and shows negative correlation with the gelatinization range (ΔT).

Rheological and microstructural properties of wheat flour dough systems added with potato granules

ABSTRACTIt is expected to improve the utilization of potatoes and enhance the nutritional value of traditional staple food by adding a certain proportion of potato granules to wheat flour in developing noodles and bread. This research aimed to investigate the effects of potato granules on the rheological properties and microstructure of wheat flour dough samples. The rheological properties of dough samples with various proportions of potato granules (0, 20, 25, 30, 35, and 40 wt%) were determined using a rheometer. The typical steady flow curves of the dough samples exhibited shear-thinning behaviour. Frequency sweep tests revealed that the addition of the potato granules increased the storage and loss moduli (G′ and G′′) but decreased tanδ (G′′/G′). The creep-recovery curves indicated that the deformation of the dough samples decreased significantly as the proportions of potato granules increased. Compared with the control sample, the blended potato granule samples showed a delay in the dough gelatinization temperature, as demonstrated by temperature sweep tests. The rheological behaviour of the dough samples was correlated with the results obtained through scanning electron microscopy. Noodles added with 20% potato granules was suggested as the most appropriate recipe considering the textural analysis.

Distribution of Octenylsuccinic Substituents in Modified A and B Polymorph Starch Granules

The octenylsuccinic (OS) substituent distribution in octenylsuccinic anhydride (OSA)-modified normal maize and potato starches with different degrees of subsititution (DS) was studied using confocal laser scanning microscopy (CLSM) and surface gelatinization. The remaining non-gelatinized portions of starch granules after removal of surface-gelatinized starch (remaining granules) were studied with light microscopy, scanning electron microscopy, Fourier transform infrared spectroscopy (FTIR), and the level of succinylation. Results showed that greater proportions of the OS groups were present at the periphery than at the core of the granules. However, the granular interior of OS maize starch has higher fluorescent intensity than that of OS potato starch, as shown by CLSM. The DS of OS maize starch degraded less than that of OS potato starch under the same degree of gelatinization. In addition, the characteristic peaks of the remaining OS maize granules in the FTIR were more protruding than that of the OS potato granules after 50% chemical surface gelatinization. The results implied that maize starch displayed much more homogeneous OSA reaction pattern when compared to potato starch. With the special architectures (pinholes and channels) of maize, it is easier to change the location of OS groups than with potato starch by changing reaction conditions or starch pretreatments.

The effect of industrial potato processing on the concentrations of glycoalkaloids and nitrates in potato granules

The aim of this study was to determine the effects of the different stages of industrial processing of potatoes, on the content of glycoalkaloids (chaconine and solanine) and nitrates in the raw material, intermediates, finished granules and waste products.The material used for the study included samples of raw tubers, semi-finished products and finished products taken directly from 8 points in the technological line for the production of potato granules, and 3 points from the waste product line. The samples were collected three times within two years of research (in 2009 and 2010) from the following places: 1/unpeeled potato, 2/potato after peeling, 3/potato after blanching, 4/potato after cooling, 5/steamed potato, 6/pneumatically dried potato, 7/product after fluidization drying, 8/granulated product, and waste products: 9/peels, 10/waste after air drying and 11/after fluidization drying.In the raw material, intermediates, finished granules and waste products, the concentrations of glycoalkaloids (α-chaconine and α-solanine) were determined using an HPLC method, and nitrates were determined colorimetrically using an RQflex analyser.It was found that the industrial processes of potato granules significantly decreased the concentration of glycoalkaloids (chaconine and solanine) and nitrates in intermediates and finished products when compared to raw material. The highest decrease in glycoalkaloids was caused by peeling (50%) and blanching (63%). The concentration of nitrates decreased the most after thermal processes – after blanching a decrease of 20% and after air drying – by 50%. The dehydrated potato granules contained on average 14% of the initial quantity of glycoalkaloids and 48% of nitrates. High content of toxic compounds was found in potato peels but dry wastes after pneumatic drying or after fluidization contained proportionally low contents of those compounds.

Comparison of three microwave‐assisted drying methods on the physiochemical, nutritional and sensory qualities of re‐structured purple‐fleshed sweet potato granules

SummaryPurple‐fleshed sweet potato (PFSP) with high anthocyanin level was attractive to health concern. Three drying methods, namely microwave‐assisted freeze‐drying (MWFD), microwave‐assisted vacuum drying (MWVD) and microwave‐assisted spouted bed drying (MWSBD), were compared in the drying of PFSP granules. Product’s texture, colour, anthocyanin level and energy consumption were investigated. Drying periods varied among drying methods. MWSBD needed the least time to finish the drying process. Different drying methods had a significant effect (P < 0.05) on texture and anthocyanin level. Maximum penetration force of MWSBD treated sample was lowest (14.99 N). Anthocyanin level of MWSBD products was not as high as that of MWFD products, but colour and appearance were fine. MWFD products owned good crispness through sensory evaluation. Energy consumption of MWFD was about two times higher than that of MWVD. Final results indicated that MWSBD may be an alternative way to MWFD with measurements to maintain the anthocyanin level.

Quantification of total iodine in intact granular starches of different botanical origin exposed to iodine vapor at various water activities

Iodine has been used as an effective tool for studying both the structure and composition of dispersed starch and starch granules. In addition to being employed to assess relative amylose contents for starch samples, it has been used to look at the molecular mobility of the glucose polymers within intact starch granules based on exposure to iodine vapor equilibrated at different water activities. Starches of different botanical origin including corn, high amylose corn, waxy corn, potato, waxy potato, tapioca, wheat, rice, waxy rice, chick pea and mung bean were equilibrated to 0.33, 0.75, 0.97 water activities, exposed to iodine vapor and then absorbance spectra and LAB color were determined. In addition, a new iodine quantification method sensitive to <0.1% iodine (w/w) was employed to measure bound iodine within intact granular starch. Amylose content, particle size distribution of granules, and the density of the starch were also determined to explore whether high levels of long linear glucose chains and the surface area-to-volume ratio were important factors relating to the granular iodine binding. Results showed, in all cases, starches complexed more iodine as water content increased and waxy starches bound less iodine than their normal starch counterparts. However, much more bound iodine could be measured chemically with waxy starches than was expected based on colorimetric determination. Surface area appeared to be a factor as smaller rice and waxy rice starch granules complexed more iodine, while the larger potato and waxy potato granules complexed less than would be expected based on measured amylose contents. Corn, high amylose corn, and wheat, known to have starch granules with extensive surface pores, bound higher levels of iodine suggesting pores and channels may be an important factor giving iodine vapor greater access to bind within the granules. Exposing iodine vapor to moisture-equilibrated native starches is an effective tool to explore starch granule architecture.

Energy Saving Transformation of Drying Technology for Potato Granules Whole Meal

This paper deals with the technological transformation of the processes of the pulse flow drying system from the point of saving the energy, which can largely reduce the production cost and enhance the competitiveness of products. The authors transformed the secondary separation recovery process into primary separation recovery process, i. e., improved the gas-solid separation part technology of drying system, aiming at the high energy consumption characteristics of potato granules whole meal drying system. Compared to the original process, the improved process can not only use to increase the product output, but also has obvious effect on energy saving. The improved process of low investment and high energy saving has a significant promotional value.

Kinetics of acrylamide formation in potato powder

Acrylamide contents and color shifts in dry potato granules during direct heating in hot oil were investigated and the results modeled. Heating of potato powders suspended in hot oil enables an instantaneous temperature set in the whole sample with negligible internal heat transfer times. Using such an approach, a direct relationship between temperature and acrylamide formation can be established. Oil temperatures between 117 °C and 173 °C were applied and samples were analyzed after 10, 20, 30, 40, and 60 s of heating. For all temperatures, even after 20 s acrylamide contents raised significantly. A first order reaction kinetic considering formation reaction as well as elimination of acrylamide was applied. Measured acrylamide values which spread about three magnitudes were well fitted by this model. Also color shift (browning) of the powder can be characterized by a first order model. Calculated kinetic parameters can contribute to a prediction of acrylamide formation especially during short frying times, e.g. for fabricated chips or expanded snacks requiring less than 1 min of frying.

Identification of Potent Odorants Formed during the Preparation of Extruded Potato Snacks

Extrusion cooking processing followed by air-drying has been applied to obtain low-fat potato snacks. Optimal parameters were developed for a dough recipe. Dough contained apart from potato granules 7% of canola oil, 1% of salt, 1% of baking powder, 5% of maltodextrin, and 15% of wheat flour. After the extrusion process, snacks were dried at 85 degrees C for 15 min followed by 130 degrees C for 45 min. The potent odorants of extruded potato snacks were identified using aroma extract dilution analysis and gas chromatography-olfactometry. Among the characteristic compounds, methional with boiled potato flavor, benzenemethanethiol with pepper-seed flavor, 2-acetyl-1-pyrroline with popcorn flavor, benzacetaldehyde with strong flowery flavor, butanal with rancid flavor, and 2-acetylpyrazine with roasty flavor were considered to be the main contributors to the aroma of extruded potato snacks. Several compounds were concluded to be developed during extrusion cooking, such as ethanol, 3-methylbutanal, (Z)-1,5-octadien-3-one with geranium flavor, and unknown ones with the flavor of boiled potato, cumin, candy, or parsley root. Compounds such as methanethiol, 2,3-pentanedione, limonene, 2-acetylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 2-methyl-3,5-diethylpyrazine, 5-methyl-2,3-diethylpyrazine, and (E)-beta-damascenone were probably developed during air-drying of the potato extrudate.

Plasticizing and Antiplasticizing Effects of Water and Polyols on a Meat‐Starch Extruded Matri

ABSTRACT: The effects of plasticizers on the mechanical properties and glass transitions of a meat‐starch extruded system were studied. Mixtures of meat and potato granules (1.48:1) and up to 4% glycerol and propylene glycol, respectively, were extruded and equilibrated at different relative humidities. Storage moduli and glass transitions were determined by mechanical spectroscopy. Water was the major plasticizer of the system, decreasing its mechanical properties and glass transition temperatures. At low‐moisture content, the addition of water determined an increase in mechanical properties, interpreted as antiplasticization. Glycerol and propylene glycol had a softening effect on the matrix at aw&gt; 0.67. Propylene glycol also determined a significant decrease of the starch phase Tg.

Phase Behavior of a Meat‐Starch Extrudate Illustrated on a State Diagram

ABSTRACT: The phase behavior of a meat‐starch extruded system was illustrated on a state diagram. A mixture of meat and potato granules (1.48:1) was extruded with a twin‐screw extruder. The extrudates were equilibrated at relative humidities between 0 to 88% and their glass transitions were determined.Starch and proteins were phase separated at macromolecular level and retained their own phase transitions. The state diagram of the system showed that proteins dictated the texture of the mixed system, with starch contributing to the high value of the mechanical properties. Water had a plasticizing effect on both biopolymers. At room temperature, the extrudates with aw &lt; 0.32 were glassy, while those with aw &gt; 0.57 were rubbery.

Effect of the Extent of Conversion and Retrogradation on the Digestibility of Potato Starch

The effect of starch conversion on the susceptibility of potato granules to α-amylase was studied by direct sampling at different pasting times corresponding to different points on the RVA profile of a 6.4% (w/w) suspension of starch in distilled water. Native granules showed high resistance to α-amylase with 8.6 ± 0.4% digestibility for a 6 h incubation period with the enzyme. When the suspension was heated to 60 °C, the digestibility increased to 53.5 ± 0.7% although, at this temperature, there was still no noticeable increase in the measured viscosity (≤ 0.040 Pa.s). The material sampled after a pasting time corresponding to the RVA peak viscosity showed a digestibility of 88.4 ± 0.5%. This suggested, owing to the expected retrogradation of amylose on cooling, the quasi-total susceptibility of amylopectin to enzymatic digestion at this pasting stage. The effect of ions on the swelling of potato starch was used to assess whether the decrease of the swelling of the granules in the presence of NaCl was paralleled by an increase in resistance to α-amylase. A small (∼ 6.1%) but significant decrease in the digestibility of pasted starch was observed in the presence of salt. Finally, the effect of the retrogradation of the amylopectin fraction on its digestibility was assessed in extruded potato starch ribbons containing 35% (w/w) water and stored at different temperatures. After 14 days of storage, the digestibility decreased from 77.0 ± 0.9% in the freshly extruded samples to between 28.0 ± 1.7% and 42.1 ± 0.3%, depending on the storage temperature. This suggested a measurable difference in the α-amylase susceptibility between the A and B polymorphs of retrograded amylopectin.