The Effect of Monoglycerides on Amylose Complexing During a Potato Granule Process

Palmitic and stearic acid types of commercially available monoglycerides were assessed for their ability to complex amylose in a simulated Add‐Back potato granule process. Monoglycerides, applied as hydrated gels (pH 2.3–7.1) and microbead powders, had α‐ and ß‐crystal forms, respectively, as proved by x‐ray diffraction and IR‐spectroscopy. Their ability to complex amylose was followed by determining the complexing index of model systems consisting of lintnerized starch, starch grains or whole potato tissue subjected to semipilot scale precooking, cooling, steam‐cooking and mash‐mixing steps. The α‐form and the palmitic acid type of monoglyceride were superior for amylose insolubilization. SEM micrographs were used to determine the effect of added monoglycerides on the extent of amylose leaching and on heated starch grain integrity.