Fermented, dehydrated potato products

Details Fermented, dehydrated potato products Fermented, dehydrated potato products

A - Human Necessities

23

L

99/174

A23L 1/216 (2006.01) A23L 1/217 (2006.01)

Patent

CA 1092433

PROCESSES AND PRODUCTS Abstract of the Disclosure There are disclosed prefermented, dehydrated potatoes having a low moisture content and a relatively low tendency to brown during frying. Potatoes of undesirably high reducing sugar content are fermented to lower their reducing sugar level before they are exten- sively dehydrated to a low moisture content, and the re- sulting products may exhibit less browning upon subsequent rehydration and frying than potatoes whose reducing sugar content is relatively high and is decreased by fermenta- tion after being highly dehydrated to the low moisture content. Also, the potatoes which are fermented before dehydration exhibit a good rate of reducing sugar decline during fermentation, and may have less yeasty or fermenta- tion taste upon frying, than potatoes which are fermented after drying to a low moisture level. Fermentation before extensive dehydration can be adequately and readily achieved even though the potatoes have a relatively high ratio of reducing sugar to total sugar.

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