Loss of Amino Acids and Water Soluble Vitamins During Potato Processing

Processing potatoes to potato flakes almost totally eradicated ascorbic acid, but better than 50% of the original amount of riboflavin and niacin was retained. Thiamin content of potato flakes can vary from 0‐65% of its amount in the raw potato depending on the amount of sulfite added during processing. If sulfite addition is controlled, a 100g portion of rehydrated potato flakes can supply about 1/6 of the Recommended Dietary Allowance of thiamin. Some losses of arginine, aspartic acid, glutamic acid, and gamma aminobutyric acid occurred during hot water blanching, and a significant loss of methionine occurred during drum drying. However, amino acids can be considered quite stable during potato flake production.