ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Experiments were carried out to determine the feasibility of the fortification of dehydrated mashed potatoes with iron at levels as high as 10 mg/100g. Iron compounds were screened in fresh and dehydrated mashed potatoes to determine the extent of iron-induced discoloration. The flavor and stability of fortified potato flakes were evaluated by sensory and GLC procedures. Discoloration occurred in most fortified samples and appeared to parallel the biological availability of the iron compound being tested. Potato flakes fortified with two ferripolyphosphate complexes were less stable during storage than unfortified controls, developing off-flavors and high levels of volatile oxidation products. Iron fortification of dehydrated mashed potatoes as reported herein is not considered feasible.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1974.tb02945.x
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