TY - JOUR
T1 - Amino Acid Composition and Its Change in Raw and Granulated Potatoes During Processing
AU - Gorinstein, S.
AU - Yamagata, S.
AU - Hadziyev, D.
PY - 1988/1
Y1 - 1988/1
N2 - Total amino acids and composition of raw and cooked tubers were determined by gas‐liquid and ion‐exchange column chromatography. Peeled raw potato, after reaching the end product state, lost 40% of its free amino acid pool. Processing into dehydrated granules by the freeze‐thaw process caused only small losses in total amino acids and little change in their composition. There was only a 4.5% destruction of essential amino acids and a total loss of 2.1% of non‐essential amino acids, excluding aspartic and glutamic acids which comprised 48% of peeled and sliced potatoes.
AB - Total amino acids and composition of raw and cooked tubers were determined by gas‐liquid and ion‐exchange column chromatography. Peeled raw potato, after reaching the end product state, lost 40% of its free amino acid pool. Processing into dehydrated granules by the freeze‐thaw process caused only small losses in total amino acids and little change in their composition. There was only a 4.5% destruction of essential amino acids and a total loss of 2.1% of non‐essential amino acids, excluding aspartic and glutamic acids which comprised 48% of peeled and sliced potatoes.
UR - http://www.scopus.com/inward/record.url?scp=84987304509&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1988.tb10244.x
DO - 10.1111/j.1365-2621.1988.tb10244.x
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AN - SCOPUS:84987304509
SN - 0022-1147
VL - 53
SP - 308
EP - 310
JO - Journal of Food Science
JF - Journal of Food Science
IS - 1
ER -