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Wiley InterScience | |||||||||||||||||
  Journal of Food ScienceVolume 71 Issue 6, Pages S461 - S466 Published Online: 17 Jul 2006 © 2010 Institute of Food Technologists® A Publication of the Institute of Food Technologists
Abstract | References | Full Text: HTML, PDF (Size: 388K) | Related Articles | Citation Tracking  Sensory and Nutritional Quality of Dehydrated Potato Flakes in Long-Term Storage Copyright 2006 Institute of Food Technologists KEYWORDS emergency preparedness • long-term storage • potato flakes • shelf-life • stability ABSTRACTABSTRACT: The sensory and nutritional quality of dehydrated potato flakes packaged in nr 10 cans held at ambient temperatures up to 30 y was studied. Thirteen samples of dehydrated potato flakes were obtained from donors. A consumer panel evaluated reconstituted product for appearance, aroma, texture, flavor, and overall acceptability using a 9-point hedonic scale. Overall acceptability hedonic scores ranged from 3.7 to 6.6 and declined significantly over time. Sensory shelf-life, based on a cutoff of 80% of initial overall acceptability, was 16 y. Vitamin C levels remained constant over storage time. Headspace hexanal concentrations ranged from 0 to 2.09 μg/g. There was no significant correlation between headspace hexanal of dry flakes and hedonic scores of reconstituted product. Dehydrated potato flakes appear to retain sufficient quality over time to warrant consideration for long-term storage purposes. MS 20060026 Submitted 1/13/2006, Accepted 4/28/2006 | 
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