Related Experiment Videos
Effect of selected antioxidants on the stability of dehydrated mashed potatoes
1Norwegian Food Research Institute, Oslovn, Norway.
Food Additives and Contaminants
|April 1, 1989
Abstract:
The antioxidants TBHQ, alpha-tocopherol, Prolong P (rosemary, thyme, marjoram mixture) or ascorbyl palmitate were not found able to replace the antioxidant BHA in potato flakes production if stored for up to 24 months. Ascorbyl palmitate gave good antioxidative protection up to 16 months of storage, and also protected against carotenoid degradation better than the other antioxidants. The ascorbyl palmitate lost its antioxidative effect after longer storage.