Effects of granule size on physicochemical and digestive properties of potato powder.

BACKGROUND Potato powder, a rich source of high‐quality protein and starch, plays an important role in the production of functional foods. In this study, ball‐mill processed potato powders with different particle sizes (278, 208, 129, and 62 μm) were analyzed in terms of physicochemical, pasting, rheological, and digestive properties. RESULTS: Scanning electron microscopy and laser diffraction analysis of the samples revealed mono‐model particle‐size distributions. X‐ray diffraction analysis confirmed structure destruction of starch pellets. Proximate composition and physical property analysis showed an increase in the water, ash, protein, and starch content. Meanwhile, the water solubility index and swelling power values were found to increase with decreasing grain size, and so were the brightness (L*) and redness (b*) values of the potato powders. With particle size reduced to 129 μm, large changes were observed in gelatinization properties, such as peak viscosity, trough viscosity, breakdown viscosity, and final viscosity. Oscillatory rheology results also showed that, with the decrease in particle size, the storage modulus (G′) and loss modulus (G″) improved, with highest storage modulus (G′) observed in the 129 μm particle size. The hydrolysis rate and glycemic index also increased in the 129 μm potato powder. CONCLUSION: The results provide information that could be useful for improving quality characteristics by using specific grain sizes in the development of potato‐based products such as gluten‐free products and ethnic food products with particular functional and rheological properties. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]