Changes in nutrient composition of dehydrated potato products during commercial processing
1979
Augustin, Jorg | Swanson, B.G. | Pometto, S.F. | Teitzel, C. | Artz, W.E. | Huang, C.P.
Extract: Unit operations in several commercial potato dehydration plants were evaluated to determine the direct effects on protein and vitamin content of the product. The investigation included processing lines for potato granules and flakes as well as dehydrated slices and dices. Protein and vitamin retentions, in general, were lowest at any point where potatoes were exposed to high temperature for prolonged periods of time. The addition of sulfites had a deteriorating effect on thiamine resulting in losses of up to 96 percent for this vitamin. The manufacture of dehydrated slices and dices showed the lowest retention values of all the dehydrated potato products investigated.
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