Vitamin Retention During Preparation and Holding of Mashed Potatoes Made from Commercially Dehydrated Flakes and Granules |
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Authors: | JORG AUGUSTIN G A MAROUSEK W E ARTZ B G SWANSON |
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Affiliation: | Authors Augustin and Marousek are with the Food Research Center, Univ. of Idaho, Moscow, ID 83843. Authors Artz and Swanson are with the Dept. of Food Technology, Washington State Univ., Pullman, WA 99164. |
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Abstract: | The retention of ascorbic acid, riboflavin, niacin, Vitamin B6 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 B6. |
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