The total glycoalkaloid (TGA) of non-extruded potato flakes was found to be 17.2 mg/100 g of flakes on the dry weight basis. Extrusion at 70, 100, 130 and 160°C of flakes containing 59 and 48% added moisture did not result in a significant reduction of TGA. However, product containing 38% added moisture and extruded at 160° did result in lower TGA levels. Likewise, extrusion at 130° and 160° of product containing 25% added moisture also resulted in lower TGA levels. Thus, it would appear that under certain extrusion conditions, TGA is not stable.
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Joseph A. Maga (1980) studied this question.
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