Liberation of free fatty acids during production of potato granules

• The amount of free fatty acids and their composition were studied during an add-back process of potato granules. Samples were taken at several different stages in the production, from raw tubers to final potato granules. Lipids were extracted and lipid classes separated by liquid chromatography. Free fatty acids were separated from the neutral lipid fraction by high performance liquid chromatography (HPLC). The fatty acid composition was analysed by gas chromatography (GC). The amount of free fatty acid increased in the first stages of the process and rose to its highest level in the samples from the steam-cooking step. During further processing the amounts of free fatty acids slowly decreased. Since enzymatic hydrolysis is one explanation for liberation of fatty acids, lipase activity was measured by a spectrofluorimetric method in the raw tubers, blanched slices and steam-cooked slices. After the blanching step, some enzyme activity was found but after steam-cooking there was none. © 1989.

Ämnesord

LANTBRUKSVETENSKAPER  -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)

AGRICULTURAL SCIENCES  -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)

Nyckelord

Food Engineering

Livsmedelsteknik

Publikations- och innehållstyp

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