ABSTRACTSome physicochemical properties of dehydrated potato granules were studied in relation to their suitability for extruded French fries. The freeze‐thaw granules exhibited higher water‐binding capacity (WBC), lower bulk density and larger particle size than the add‐back granules. Microscopic examination revealed that relatively rapid and complete rehydration was associated only with the freeze‐thaw granules. The add‐back granules indicated a thin membrane of insoluble, completely retrograded amylose that was revealed immediately on contact with water while the interior granule absorbed water slowly. These differences were attributed to the respective processing techniques. Trials indicated that the ratio of 1:2.6 rather than 1:2 of granules to water (w/v) is superior for reconstitution and French fry extrusion of the freeze‐thaw granules. Production of good quality extruded French fries from these granules is possible with the use of a mixture of binders such as guar gum, stabilized high amylose corn starch, crosslinked pregelatinized corn starch, and hydroxypropylmeth
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