A method was developed to optimize TGA extraction for dehydrated potato products. Maximum TGA content was obtained from uncooked dehydrated powder with hydration ratio (powder:water) of 1:4 (by weight) for the freshly prepared powder. Powders prepared from precooked potatoes required a hydration ratio (1:5) for optimum TGA extraction. For powders that were stored for 4 months, 1 hr of hydration was necessary for maximum TGA extraction. In all varieties tested the TGA content of powders was slightly less than the fresh tissue but these differences were not statistically significant. However, significant varietal differences were observed. The Chipbelle and Katahdin varieties were significantly higher in TGA content than Rosa and Pontiac varieties.
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Mondy et al. (1983) studied this question.
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