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Digestibility in vitro of dry mashed potato products

✍ Scribed by E. W. Hellendoorn; M. Van Den Top; J. E. M. Van Der Weide

Publisher
John Wiley and Sons
Year
1970
Tongue
English
Weight
523 KB
Volume
21
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

The in vitro digestibilities of potato granules and flakes were compared. The digestibility of flakes was superior to that of granules. By drum‐drying mashed potatoes, as is customary in the manufacture of flakes, the digestibility was improved, whereas by repeatedly drying and wetting mashed potatoes, as in the manufacture of potato granules, digestibility was diminished.

The dry matter content of mashed potatoes obtained by rehydrating potato granules was higher than that of rehydrated flakes.

The influence of digestibility and dry matter content of rehydrated potato granules and flakes on digestion in humans is discussed.

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## Abstract Some in‐vivo and in‐vitro characteristics of pectin methylesterase (PME) from cell wall and whole potato tuber were determined and its role was elucidated in the pre‐cooking and cooling steps of commercial dehydrated mashed potato production. The isolated cell walls contained 16.3% anhy