CHANGES IN THE NUTRIENT COMPOSITION DURING COMMERCIAL PROCESSING OF FROZEN POTATO PRODUCTS

被引：21

作者：

AUGUSTIN, J ^{[1
]}

SWANSON, BG ^{[1
]}

TEITZEL, C ^{[1
]}

JOHNSON, SR ^{[1
]}

POMETTO, SF ^{[1
]}

ARTZ, WE ^{[1
]}

HUANG, CP ^{[1
]}

SCHOMAKER, C ^{[1
]}

机构：

[1] WASHINGTON STATE UNIV,DEPT FOOD SCI & TECHNOL,PULLMAN,WA 99163

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb08507.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

Unit operations in several commercial processing operations of frozen potato products were evaluated regarding their effects on the protein and water‐soluble vitamin composition of the products. The investigation included processing lines for French fries and preformed patties. Overall retention values ranged from a low of 53% for ascorbic acid in preformed patties to a high of 90% for vitamin B6, also in preformed patties. With the exception of the case of ascorbic acid in preformed patties, water blanching was the chief contributor toward the reduction of nutrients. The effects of the other unit operations were statistically nonsignificant. Retention values with small cut French fries were lower than those of the large size cuts. Retention values were significantly greater with steam blanching than with water blanching. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：807 / 809

页数：3

共 15 条

[1]

[Anonymous], 1975, OFFICIAL METHODS ANA

[2]

VARIATIONS IN NUTRITIONAL COMPOSITION OF FRESH POTATOES [J].

AUGUSTIN, J .

JOURNAL OF FOOD SCIENCE, 1975, 40 (06) :1295-1299

[3]

CHANGES IN NUTRIENT COMPOSITION OF DEHYDRATED POTATO PRODUCTS DURING COMMERCIAL PROCESSING [J].

AUGUSTIN, J ;

SWANSON, BG ;

POMETTO, SF ;

TEITZEL, C ;

ARTZ, WE ;

HUANG, CP .

JOURNAL OF FOOD SCIENCE, 1979, 44 (01) :216-219

[4]

VITAMIN COMPOSITION OF FRESHLY HARVESTED AND STORED POTATOES [J].

AUGUSTIN, J ;

JOHNSON, SR ;

TEITZEL, C ;

TOMA, RB ;

SHAW, RL ;

TRUE, RH ;

HOGAN, JM ;

DEUTSCH, RM .

JOURNAL OF FOOD SCIENCE, 1978, 43 (05) :1566-&

[5]

AUGUSTIN J, UNPUBLISHED

[6]

BLACKSTOCK H, 1974, FOOD ENG NOV, P59

[7]

BRING SV, 1964, J AM DIET ASSOC, V45, P149

[8]

BRING SV, 1963, J AM DIET ASSOC, V42, P320

[9]

EIGEN E, 1963, ANALYTICAL MICROBIOL, P449

[10]

HENDEL CE, 1960, NUTRITIONAL EVALUATI

← 1 2 →