Potato flakes

Spices Rosemary (1000 ppm of extract with 0.92 mmol/g total phenols) Rosemary (200 ppm of extract with 0.92 mmol/g total phenol) Dried chicken meat for soup powder (up to 1000 ppm is acceptable sensorically) Potato flakes for mashed potatoes (up to 200 ppm is acceptable sensorically) Rosemary extract gave better protection than extracts of tea, grape skin or coffee Rosemary extract gave better protection than extracts of green tea, grape skin or coffee Nissen et al., 2000 Nissen et al., 2002... 

NISSEN L R, HUYNH-BA T, PETERSEN M A, BERTELSEN B and SKIBSTED LH (2002) Potential USe of electron spin resonance spectroscopy for evaluating the oxidative status of potato flakes Food Chem, 79, 387-94. 

Figure 3. Dehydrated Flakes Prepared from Fresh Peeled Yam Tubers by the SRRC-Sweet Potato Flaking Process.

Laine, G., Gobel, C., du Jardin, P, Feussner, I., Fauconnier, M. -L. (2006). Study of precursors responsible for off-flavor formation during storage of potato flakes. J. Agric. Food Chem., 54, 5445-5452. 

Han, K. H., Matsumoto, A., Shimada, K. L, Sekikawa, M., Fukushima, M. (2007a). Effects of anthocyanin-rich purple potato flakes on antioxidant status in F344 rats fed a cholesterol-rich diet. British Journal of Nutrition, 95,914-921. 

The findings reviewed by El Boushy and van der Poel (2000) indicate that wheat and sunflower seeds, polished rice, cooked potatoes, potato flakes and fresh fish are very palatable feedstuffs. Oats, rye, rough rice, buckwheat and barley are less palatable, unless ground. Linseed meal appears to be very unpalatable. 

Several dehydrated processed potato products may be available for feeding to poultry. These include potato meal, potato flakes, potato slices and potato... 

Dehydrated cooked potato flakes or flour are very palatable and can be used as a cereal replacement (Whittemore, 1977). However, because of the high energy costs involved in their production, they are generally limited to diets for young mammals. 

Hainan, E.T. (1944) Digestibility trials with poultry. II. The digestibility and metabolizable energy of raw and cooked potatoes, potato flakes, dried potato slices and dried potato shreds. Journal of Agricultural Science 34,139-154. 

Little previous work has focused directly on the impact of water content on the formation of pyrazines. Koehler and Odell (19) specifically chose a solvent system of lower water content for their stutfy Maga and Sizer (2Q) investigated the effects of initial moisture content and temperature of extrusion on the formation of pyrazines in potato flakes. 

Generally the inclusion reaction is described to take place in a thermal gradient ranging from 90°C to room temperature. The complexes formed are often insoluble and can be separated as precipitates (21, 22). Inclusion complexes such as these often form under normal food processing conditions. The complexing of free starch due to the addition of fatty acid derivatives during production to potato flakes for instant mashed potatoes is a case in point. In this case the desired effect is related to taste due to a perceptible change in texture. 

Data for Potato Flakes with Glycerol Monooctadecanoate (GMS) ,8M... 

Not to exceed 0.01% of the fat content, alone or in combination with BHT or PG or both Potato flakes 50 ppm... 

Unstandardized foods except preparations of meat and meat byproducts, fish, poultry meat and its byproducts Dry vitamin D preparations for food Margarine Not to exceed 0.02% of total fat content of food, alone or in combination with BHA or PG 10 mg/1,000,000 international units Not to exceed 0.01% of the fat content, alone or in combination with BHA or PG or both Sweet potato flakes 50 ppm... 

Potato flakes, sweet potato flakes, dehydrated potato shreds 0.005%... 

Table XIII. Percent Vitamin C Retention in Potato Flakes as Influenced by Extrusion Variables in Their Production...

Ketones (e.g., acetone) and alcohols (e.g., ethanol) are strongly bound to whole milk powder (24.3% lipids, 25.4% protein) and skimmed milk powder (0.6% lipids, 31.6% protein), fairly strongly to potato flakes (72.2% polysaccharide, 8% protein), but only weakly to instant coffee powder and strawberry powder. The interactions of the acetone with whole milk, skimmed milk and edible oil have already been shown in Fig. 

Wang, X.Y. et al., Vitamin C stabihty during preparation and storage of potato flakes and reconstituted mashed potatoes, J. Food Sci., 57, 1136, 1992. 

Mashed potato flakes, rice, and corn starch contain amylose and amylopectin, both of which are polysaccharides. A candy bar contains sucrose, a disaccharide. Orange juice contains fructose, a monosaccharide. It may also contain sucrose if the label indicates that sugar has been added. 

---