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Analytical methods for quality control of dried potato flakes

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Abstract

A set of analytical methods was used for the characterization of the oxidative degradation of dehydrated potato flakes. Headspace gas analysis for straight chain hydrocarbon (Ethane-hexane) and for oxygen was used to directly follow the oxidation. Bleaching was followed by quantitatively determining the carotenoid concentration. Analytical results obtained showed a strong association with taste testing results. The data reported show the effectiveness of natural and synthetic antioxidants for the stabilization of dried potato flakes.

Resumen

Se empleó un grupo de métodos analíticos para caracterizar la degradatión oxidativa de las escamas de papa deshidratada. Se hizo el análisis del gas presente sobre la superficie del producto (“Headspace gas analysis”) para cadenas lineales de hidrocarburos (Etano-Hexano) y para oxígeno con el fin de seguir directamente la oxidación. La decoloración fue observada mediante la determinación cuantitativa de la concentración de carotenoides. Los resultados de los análisis mostraron una asociación fuerte con los resultados de pruebas de degustación. Los datos presentados muestran la efectividad de los antioxidantes naturales y sintéticos para estabilizar escamas de papa seca.

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Authors and Affiliations

  1. Research Department, Nestle Products Technical Assistance Co. Ltd., CH-1814, La Tour-de-Peilz, Switzerland

    J. Löliger

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  1. J. Löliger
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  2. A. Jent
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Löliger, J., Jent, A. Analytical methods for quality control of dried potato flakes. American Potato Journal 60, 511–525 (1983). https://doi.org/10.1007/BF02877322

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  • DOI: https://doi.org/10.1007/BF02877322

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