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| NATURAL TOCOPHEROL: | ||
The addition of RIKEN NATURAL TOCOPHEROLS were an effective
means in preventing the deterioration of flavor of dehydrated mashed potatoes.
The Synthetic antioxidants BHA and BHT have been used for dehydrated mashed potatoes. Recently, however, attention has been drawn to natural TOCOPHEROL. In practice, the addition of RIKEN NATURAL TOCOPHEROLS retained the favorable quality of dehydrated mashed potatoes and extended the shelf-life. RIKEN TOCOPHEROLS, Riken E-Emulsion 14SP are recommended at 0.08% ~ 0.14% addition levels. RIKEN E-Emulsion 14sp was added at 0.1% to peeled potatoes after it was dispersed in water and dehydrated mashed potatoes were prepared by the usual method. Riken E-Emulsion 14sp was added along with other additives in solutions of such as monoglyceride (starch modifier) and citric acid. Another type of dehydrated mashed potatoes was prepared without the antioxidant by the same method as control. The flavor components of samples were analyzed after they had been stored at 40°C for 15 days (equivalent to about 2 months at room temperature). |
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In the no antioxidant group, n-hexanal (the cause of the
oxidation odor) was clearly seen on chromatograms and the rancid odor
was strong. In the Riken E-Emulsion addition group, generation of n-hexanal
was inhibited and the stable quality was retained.
Stored at 40°C for 15 days Colored peak is assigned to n-kexanol (main component of rancid odour) |
