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GLYCOALKALOID STABILITY DURING THE EXTRUSION OF POTATO FLAKES
Author(s) -
MAGA JOSEPH A.
Publication year - 1980
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1980.tb00613.x
Subject(s) - glycoalkaloid , extrusion , moisture , chemistry , extrusion cooking , food science , thermogravimetric analysis , reactive extrusion , water content , materials science , organic chemistry , composite material , biochemistry , solanaceae , gene , geotechnical engineering , engineering
The total glycoalkaloid (TGA) of non‐extruded potato flakes was found to be 17.2 mg/100 g of flakes on the dry weight basis. Extrusion at 70, 100, 130 and 160°C of flakes containing 59 and 48% added moisture did not result in a significant reduction of TGA. However, product containing 38% added moisture and extruded at 160° did result in lower TGA levels. Likewise, extrusion at 130° and 160° of product containing 25% added moisture also resulted in lower TGA levels. Thus, it would appear that under certain extrusion conditions, TGA is not stable.