Effect of selected antioxidants on the stability of dehydrated mashed potatoes
Pernille Baardseth
Food Additives & Contaminants
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.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
TBHQ, alpha-tocopherol, Prolong P (rosemary, thyme, marjoram mixture), or ascorbyl palmitate cannot replace BHA in potato flakes production
“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 fo...”
ascorbyl palmitate loses antioxidative effect after longer storage
“The ascorbyl palmitate lost its antioxidative effect after longer storage.”
ascorbyl palmitate gives good antioxidative protection up to 16 months of storage
“Ascorbyl palmitate gave good antioxidative protection up to 16 months of storage, and also protected against carotenoid degradation better than the other antioxidants.”