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Lipid changes during the production of potato granules
SIK – Svenska livmedelsinstitutet.
SIK – Svenska livmedelsinstitutet.
1989 (English)In: Food Chemistry, ISSN 0308-8146, E-ISSN 1873-7072, Vol. 31, no 4, p. 267-277Article in journal (Refereed)
Abstract [en]

Potato granules were produced by an add-back-process. The lipid composition of the potato tubers and the final potato granules were assessed in order to study the influence of the process. The extracted lipids were fractionated into three major classes, neutral lipids, galacto-lipids and phospholipids, on a silicic acid column. The free fatty acids were separated from the neutral lipids by high performance liquid chromatography (HPLC). The fatty acid composition of the three lipid classes as well as the free fatty acid fraction was analysed by gas chromatography. No changes could be observed in the galactolipids and the phospholipids but the free fatty acid content was found to be about ten times higher in potato granules than in the potato tubers. © 1989.

Place, publisher, year, edition, pages
1989. Vol. 31, no 4, p. 267-277
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8579DOI: 10.1016/0308-8146(89)90068-XOAI: oai:DiVA.org:ri-8579DiVA: diva2:966451
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2017-11-21Bibliographically approved

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