Abstract
Data on lipids were provided for raw potatoes, var. “Netted Gem”, and for changes during a freeze-thaw process. Phospholipid was 52% of the total lipids of raw tuber, followed by glycolipid (20%), and sterol lipid (16%). The major glycolipids were digalactosyl and monogalactosyl di-glycerides, the latter being the most unsaturated tuber lipids. Sterols present were cholesterol, stigmasterol, and β-sitosterol, which was close to 80% of the total sterols. Triglycerides and other neutral lipids, including free fatty acids, were only 12% of the total lipids. Lipid losses in steam cooking, mashing, and dehydration steps were 14.7%, with the major portion being phospholipids. However, since the unsaturation ratio of most lipids in freshly processed freeze-thaw granules was still very high, off-flavor development during prolonged storing or shipping would not be surprising.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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