Impact of physical and enzymatic cell wall opening on the release of pre-gelatinized starch and viscosity forming potential of potato flakes

•Potato flakes (PFs) are used as ingredient in different food systems.•Swelling power and mean particle size determine PF instant viscosity development.•Short extracellular amylose molecules improve PF gelation upon cooling.•Physical or enzymatic cell wall opening enhance PF swelling and release of...

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Bibliographic Details
Published in:Carbohydrate polymers 2018-08, Vol.194, p.401-410
Main Authors: Reyniers, S., De Brier, N., Matthijs, S., Brijs, K., Delcour, J.A.
Format: Article
Language:English
Subjects:
Amylose degree of polymerization
Pasting behavior
Potato flakes
Pre-gelatinized starch
Swelling power
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Summary:•Potato flakes (PFs) are used as ingredient in different food systems.•Swelling power and mean particle size determine PF instant viscosity development.•Short extracellular amylose molecules improve PF gelation upon cooling.•Physical or enzymatic cell wall opening enhance PF swelling and release of starch.•Cell wall opening improves the PF instant viscosity development and gelation. Potato flakes (PFs) are used in instant foods. They contain pre-gelatinized starch which readily develops viscosity upon hydration. We here provide the first report on factors influencing their viscosifying potential. Swelling power (SP) (r = 0.719, p 
ISSN:0144-8617
1879-1344
DOI:10.1016/j.carbpol.2018.04.057