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Sensory and Nutritional Quality of Dehydrated Potato Flakes in Long‐Term Storage
Author(s) -
Neilson Andrew P.,
Pahulu Heather F.,
Ogden Lynn V.,
Pike Oscar A.
Publication year - 2006
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.1750-3841.2006.00084.x
Subject(s) - hexanal , food science , flavor , aroma , shelf life , chemistry , quantitative descriptive analysis , sensory analysis
The sensory and nutritional quality of dehydrated potato flakes packaged in nr 10 cans held at ambient temperatures up to 30 y was studied. Thirteen samples of dehydrated potato flakes were obtained from donors. A consumer panel evaluated reconstituted product for appearance, aroma, texture, flavor, and overall acceptability using a 9‐point hedonic scale. Overall acceptability hedonic scores ranged from 3.7 to 6.6 and declined significantly over time. Sensory shelf‐life, based on a cutoff of 80% of initial overall acceptability, was 16 y. Vitamin C levels remained constant over storage time. Headspace hexanal concentrations ranged from 0 to 2.09 μg/g. There was no significant correlation between headspace hexanal of dry flakes and hedonic scores of reconstituted product. Dehydrated potato flakes appear to retain sufficient quality over time to warrant consideration for long‐term storage purposes.