Abstract :
Two types of potato (Clone 709 and cultivar Russet Burbank) Were processed to mash, treated with two propietary antioxidants, Tenox 20 and Tenox 26, and dried on a small double-drum drier to produce dehydrated mashed potatoes. The potato flakes were packed in nitrogen or air and stored at two different storage temperatures, 21+-2 and 37+-1 , for 16-18 wk. Gas-liquid chromatographic analysis of the two potato samples showed a higher percentage of unsaturated fatty acids in Clone 709 than Russet Burbank. Lipid oxidation and non-enzymatic browning were determined initially and during storage. Storage at 21+-2 in the absence of atmosphric oxygen resulted in less autoxidation and less browning of the dried flakes. Samples containing antioxidant were also superior to the controls. Tenox 26 improved the shelf-life of both types potato flakes throughout the storage period: samples containing Tenox 20 were less stable. A notable browning was demonstrated in air or nitrogen packed samples of Clone 709. No browning was observed in flakes prepared from Russet Burbank potatoes during 16-18 wk of storage.
