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CHANGES IN THE NUTRIENT COMPOSITION DURING COMMERCIAL PROCESSING OF FROZEN POTATO PRODUCTS
Author(s) -
AUGUSTIN JORG,
SWANSON B. G.,
TEITZEL C.,
JOHNSON S. R.,
POMETTO S. F.,
ARTZ W. E.,
HUANG C. P.,
SCHOMAKER C.
Publication year - 1979
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.1365-2621.1979.tb08507.x
Subject(s) - blanching , ascorbic acid , french fries , chemistry , food science , composition (language) , nutrient , vitamin c , vitamin , biochemistry , organic chemistry , art , literature
Unit operations in several commercial processing operations of frozen potato products were evaluated regarding their effects on the protein and water‐soluble vitamin composition of the products. The investigation included processing lines for French fries and preformed patties. Overall retention values ranged from a low of 53% for ascorbic acid in preformed patties to a high of 90% for vitamin B 6 , also in preformed patties. With the exception of the case of ascorbic acid in preformed patties, water blanching was the chief contributor toward the reduction of nutrients. The effects of the other unit operations were statistically nonsignificant. Retention values with small cut French fries were lower than those of the large size cuts. Retention values were significantly greater with steam blanching than with water blanching.