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Digestibility of dried potato puree products in vitro. (Study on behalf of the National Defence Organisation TNO.)

, : Digestibility of dried potato puree products in vitro. (Study on behalf of the National Defence Organisation TNO.). Voeding. 29: 253-259

A request from the Army for a quick-cooking dried hotch-potch produced two products, one of vegetables and a potato puree combined by the add-back procedure, the other by mixture of imported potato flakes with air-dried or freeze-dried greens. The potato flakes were made by drying potato puree in a drum. The content of potato in the products varied from 60 to 80%. In tests, the hotch-potch was served with sausage and gravy. It was acceptable but was followed some hours later by discomfort.


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