Effect of the add-back process on the free amino acid pool of potatoes

Research output: Contribution to journalArticlepeer-review

6 Scopus citations

Abstract

The major losses in nitrogen and free amino acids (FAA) of the potato during the add-back (A-B) process were in the pre-cooking and mash-mixing steps (Fig. 1). These losses were due to leaching of nitrogen compounds into the processing water and heating. The FAA pool of the potato is composed mainly of the amides (asparagine and glutamine), aspartic and glutamic acids (approx. 53%). These amino acids were degraded substantially during the add-back process. There was also a significant loss in valine, threonine, serine, leucine, phenylalanine, and arginine, but no change in γ-aminobutyric acid (GABA).

Original languageEnglish
Pages (from-to)29-32
Number of pages4
JournalEuropean Food Research and Technology
Volume182
Issue number1
DOIs
StatePublished - 1 Jan 1986

ASJC Scopus subject areas

  • Food Science

Fingerprint

Dive into the research topics of 'Effect of the add-back process on the free amino acid pool of potatoes'. Together they form a unique fingerprint.

Cite this