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Loss of Amino Acids and Water Soluble Vitamins During Potato Processing
Author(s) -
SULLIVAN JOHN F.,
KOZEMPEL MICHAEL F.,
EGOVILLE MARY J.,
TALLEY EUGENE A.
Publication year - 1985
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.1365-2621.1985.tb10454.x
Subject(s) - food science , chemistry , blanching , ascorbic acid , methionine , riboflavin , sulfite , thiamine , flake , amino acid , aspartic acid , vitamin , arginine , biochemistry , biology , fishery
Processing potatoes to potato flakes almost totally eradicated ascorbic acid, but better than 50% of the original amount of riboflavin and niacin was retained. Thiamin content of potato flakes can vary from 0‐65% of its amount in the raw potato depending on the amount of sulfite added during processing. If sulfite addition is controlled, a 100g portion of rehydrated potato flakes can supply about 1/6 of the Recommended Dietary Allowance of thiamin. Some losses of arginine, aspartic acid, glutamic acid, and gamma aminobutyric acid occurred during hot water blanching, and a significant loss of methionine occurred during drum drying. However, amino acids can be considered quite stable during potato flake production.