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The in vitro digestibilities of potato granules and flakes were compared. The digestibility of flakes was superior to that of granules. By drum‐drying mashed potatoes, as is customary in the manufacture of flakes, the digestibility was improved, whereas by repeatedly drying and wetting mashed potatoes, as in the manufacture of potato granules, digestibility was diminished. The dry matter content of mashed potatoes obtained by rehydrating potato granules was higher than that of rehydrated flakes. The influence of digestibility and dry matter content of rehydrated potato granules and flakes on digestion in humans is discussed.
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Hellendoorn et al. (1970) studied this question.
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