By D. K. Salunkhe, S. S. Kadam
"Furnishes exhaustive, single-source insurance of the construction and postharvest know-how of greater than 70 significant and minor greens grown in tropical, subtropical, and temperate areas through the international. presents comparative facts for every vegetable awarded. "
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Extra info for Handbook of Vegetable Science and Technology: Production, Compostion, Storage, and Processing
They further reported nutrient losses during Â < previous page < previous page page_46 page_47 next page > next page > Page 47 preparation of potato flakes and holding of the reconstituted product (412). Retention of vitamin C and folic acid was 63 and 56%, respectively, after 1 hour on the steam table (412). Attempts have been made to fortify potato flakes with iron (413) and proteins. However, fortification with seven iron compounds resulted in after-cooking darkening and objectionable off-flavor during storage.
Both sucrose and reducing sugars accumulate in different proportions at different temperatures. This has been attributed to the conversion of starch into Â < previous page < previous page page_27 page_28 next page > next page > 33 34 Page 28 sugars by enzyme phosphorylase. The amount of sugar formed at low temperature depends upon cultivar, maturity of tubers, prestorage treatments, and storage temperature (135143). 2Â°C. The increase in CO2 content in the storage atmosphere reduces the accumulation of sugars at low-temperature storage.
The single drum drier is one of the most efficient means of dehydrating potatoes. By spreading the mash into a thin sheet, extremely rapid evaporation of water can be achieved. Potato flours are available in two forms: granular and fine flours. Granular potato flour is normally used in operations where freedom from lumping is desired. 55 56 In general, flour is used in bread to the extent of 6%. At 23%, it helps materially to preserve freshness due to increased water absorption afforded by potato flour.