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PREPARATION OF A POTATO HYDROLYSATE USING α‐AMYLASE
Author(s) -
DONDERO MARTA L.,
MONTGOMERY M. W.,
McGILL L. A.,
LAW D. K.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb07392.x
Subject(s) - hydrolysate , chemistry , food science , sucrose , taste , slurry , amylase , hydrolysis , biochemistry , enzyme , materials science , composite material
Optimum conditions for the preparation of a hydrolysate from a slurry made with whole potatoes were studied. The spray‐dried powder was light yellow, slightly sweet, relatively bland in taste, readily soluble in water, had a dextrose equivalent of 26, and contained 8.4% protein, 86% carbohydrate and 6.0% ash. Most of the amino acids from the potato were in the hydrolysate. Substitution of 33% of the sucrose with an equal weight of hydrolysate in chocolate milk resulted in only a slight loss in desirability. A commercial dehydrated vegetable soup mix containing up to an equal weight of the hydrolysate showed no decrease in the desirability of the product.