Answers are grounded in this paper and cite their sources.
Nutritive losses of hot water blanched potatoes were studied. The potatoes lost significant amounts of some amino acids‐glutamic acid, aspartic acid, valine, phenylalanine, arginine, methionine and tryptophan. They also lost a significant amount of gamma‐amino butyric acid. The concentration of the water soluble vitamins, ascorbic acid, riboflavin, thiamin, and niacin was significantly reduced. A leaching model, with diffusion as the rate controlling step, successfully predicted losses of these vitamins as a function of process parameters.
No takes yet. Share an insight, caveat, or question.
Kozempel et al. (1982) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: