Issue link: http://read.uberflip.com/i/14183
doughnut application study to evaluate the potential for improving the shelf life, mouth-feel and texture of traditional and soft doughnuts by substituting or adding U.S. dehydrated potatoes. Different U.S. dehydrated potato products were evaluated during this study, including standard potato flakes, ground standard potato flakes, fine potato flour and standard potato granules. The overall findings of this study PILING ‘EM HIGH. Rob Davis Farms takes pride in producing high-quality food for consumers with sustainable production methods. INTERNATIONAL MARKETING indicate ground standard flakes and standard flakes were the most useful for improving these favorable doughnut qualities. The study showed shelf-life for regular doughnuts increased when ground standard flakes and standard flakes were substituted at a 10 percent level or less. Similarly, shelf-life for soft doughnuts improved when granules and standard flakes were substituted at 5 percent and 7.5 percent, respectively. In other findings, sensory scores for both traditional and soft doughnuts increased when using ground standard potato flakes in the formulation. That is, the use of ground standard potato flakes improved all sensory attributes of the doughnuts (grain, crumb, aroma, taste and texture) at each level of substitution. One finding noted the improved formulas developed with ground standard flakes suggests bakers can reduce the use of eggs and lower the fat content of the doughnuts. LOOKING AHEAD During the past three years the USPB has had good success educating the foreign trade about the basics of U.S. dehydrated potatoes—its various products, quality and versatility. Specific technical information on the benefits of using U.S. dehy in a variety of food applications needs to be presented to a broader audience. The USPB is compiling a library of technical information on the uses and applications of dehy needs to share with target sectors so they can quickly utilize this information and apply it to their food production processes. Each market is unique, and USPB programs and activities must be tailored specifically for local tastes and formulations. As further technical information is developed, the USPB will circulate this new application study information and the documented benefits of utilizing U.S. dehy. PG 16 Potato Grower | AUGUST 2010