Development, Utilization and Protein Quality of Potato:Soy:Egg Flakes

C. A. HARGETT, A. I. NELSON, K. E. WEINGARTNER, J. W. ERDMAN

Research output: Contribution to journalArticlepeer-review

Abstract

Various ratios of potato:full‐fat soy:whole egg (P:S:E) were combined and drum dried to yield flakes which were rehydrated and formed into baked or fried patties. Methods were developed to utilize either fresh or dehydrated potatoes for flake production. Sensory evaluations showed 60:34:6 P:S:E fried patties to be more generally accepted than baked patties. Freezing of the uncooked dough prior to frying or baking was shown to be a good storage method. P:S:E flakes (60:34:6) were also substituted for 12% of patent wheat flour in bread. P:S:E supplementation improved the protein efficiency ratio (PER) of patent flour wheat bread. PER's for 60:34:6 P:S:E flakes and baked patties were equivalent to casein.

Original languageEnglish (US)
Pages (from-to)461-464
Number of pages4
JournalJournal of food science
Volume47
Issue number2
DOIs
StatePublished - Mar 1982

ASJC Scopus subject areas

  • Food Science

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