Application of Leaching Model to Describe Potato Nutrient Losses in Hot Water Blanching

Publisher Website
Google Scholar
Abstract
Nutritive losses of hot water blanched potatoes were studied. The potatoes lost significant amounts of some amino acids‐glutamic acid, aspartic acid, valine, phenylalanine, arginine, methionine and tryptophan. They also lost a significant amount of gamma‐amino butyric acid. The concentration of the water soluble vitamins, ascorbic acid, riboflavin, thiamin, and niacin was significantly reduced. A leaching model, with diffusion as the rate controlling step, successfully predicted losses of these vitamins as a function of process parameters.