Abstract
A set of analytical methods was used for the characterization of the oxidative degradation of dehydrated potato flakes. Headspace gas analysis for straight chain hydrocarbon (Ethane-hexane) and for oxygen was used to directly follow the oxidation. Bleaching was followed by quantitatively determining the carotenoid concentration. Analytical results obtained showed a strong association with taste testing results. The data reported show the effectiveness of natural and synthetic antioxidants for the stabilization of dried potato flakes.
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