Premium
Vitamin Retention During Preparation and Holding of Mashed Potatoes Made from Commercially Dehydrated Flakes and Granules
Author(s) -
AUGUSTIN JORG,
MAROUSEK G. A.,
ARTZ W. E.,
SWANSON B. G.
Publication year - 1982
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.1365-2621.1982.tb11077.x
Subject(s) - riboflavin , chemistry , niacin , ascorbic acid , vitamin , food science , vitamin c , folic acid , thiamine , biochemistry , medicine
The retention of ascorbic acid, riboflavin, niacin, Vitamin B 6 and folic acid in dehydrated potato granules and flakes during home preparation and subsequent extended periods of holding at elevated temperatures on a steam table was investigated. Losses were insignificant with all vitamins during the preparation of the mashed potatoes except for riboflavin in the case of granules and folic acid in the case of flakes. Holding the mashed products on a steam table for up to 1 hr reduced the retentions of ascorbic acid and folic acid to 63% and 56% respectively in mashed potatoes made from flakes. Retention values for ascorbic acid in granules amounted to 66–67% and for folic acid they ranged from 78–86%. The holding period exerted little or no effect on retention of riboflavin, niacin, and vitamin B 6 .