Loss of Amino Acids and Water Soluble Vitamins During Potato Processing

Abstract

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 &65% of its amount in the raw potato depending on the amount of sulfite added during processing. If sulfite addition is controlled, a 1OOg portion of rehydrated potato flakes can supply about l/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.

Electrophoretic Separation of Proteins and Their Amino Acid Composition in Raw and Processed Potatoes

“…The findings related to these two major bands (12-25 and 45 X lo3 daltons) strongly suggest that during steam cooking in water there is no appreciable protein leaching and other interactions between proteins and other compounds (Kozempel et al 1982;Sullivan et al 1985) from peeled and sliced tubers.…”

“…The effect of processing on the amino acid composition of potatoes was studied recently by Golan-Goldhirsh (1986), Talley et al (1983) and Maga and Sizer (1979). Nutrient assessment during processing is part of the study to develop a "Food Process Simulator" (Kozempel et al 1982;Sullivan et al 1985).…”

Distribution of Ascorbic Acid in Potato Tubers and in Home-Processed and Commercial Potato Foods

“…Polyphenol oxidase (PPO)-catalyzed enzymatic browning of AA may also contribute to storage-and processing-induced chemical modification of the vitamin (9). Numerous papers report the loss of AA during storage processing of potatoes (10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20) as well as in other plant-derived foods (21). To place our findings in proper perspective, it is relevant to briefly examine selected reported studies on the content and stability of AA in stored and processed potatoes.…”

Process optimisation and physicochemical characterisation of potato powder

“…Regarding free amino acid content (Fig. 6), no significant changes were found between raw potatoes and blanched potato puree, whilst drum drying slightly lowered it, mainly for glycine and methionine content (data not shown) as also reported by Sullivan et al. (1985) which decreased by 55% and 29% respect to blanched puree.…”