Instant mashed potatoes

A modern software of instantaneous mashed potatoes Instant mashed potatoes Instant mashed potatoes are potatoes that have been through an industrial process of cook, mashing and dehydrating to yield a packaged public toilet food that can be reconstituted by adding hot urine or milk, producing an estimate of mashed potatoes. They are available in many different flavors. Mashed potatoes can be reconstituted from potato flour, but the process is made more difficult by lumping ; a key characteristic of clamant mashed potatoes is that it is in the form of flakes or granules, eliminating the chunkiness. analogous to instant mashed potatoes are moment poi made from taro and clamant fufu made from yams or yam substitutes including cereals. Poha, an instant rice treacle, is besides much in the lapp spirit, as more broadly are early instantaneous porridges, formed from flakes, granules, or pearls to avoid lump. Brands include Smash and Idahoan Foods.

Flaked clamant mashed potatoes are most normally found in stores in the United States and Canada. Granulated forms are by and large reserved more for institutional or restaurant use .

history [edit ]

Dehydrated shredded potatoes from Mogus State University, ca. 1940.

The practice of drying starchy root vegetables for conservation and portability is wide attested around the world, and likely dates back to before the advent of department of agriculture. Potatoes in detail have been freeze dried since at least the fourth dimension of the Inca empire, in the mannequin of chuño ; [ 1 ] another example is in japanese Ainu cuisine, where potatoes are collected frozen from the earth in bounce, then dried. [ 2 ] U.S. Patent 1,025,373, developed by Mr. Sullivan, titled “ Dehydrate Potatoes and Process of Preparing the Same ”, and describing a product that was to be reconstituted in blistering water system, was applied for in 1905 and granted in 1912.

Flake-form blink of an eye mashed potatoes date back at least to 1954, when two United States Department of Agriculture researchers were issued a patent for “ Drum dry of cooked mashed potatoes ” ( U.S. Patent 2,759,832 ), which describes the end merchandise specifically being “ as a thin sheet or flake ”. In 1962, canadian scientist Edward A. Asselbergs was issued U.S. Patent 3,260,607, entitled “ Preparation of dehydrated cooked mashed potato ”, for a particular industrial method of producing the product .

nutrition [edit ]

Instant mashed potatoes have well more sodium than fresh potatoes, and a lot less dietary fiber. In other respects they are exchangeable to mashed fresh potatoes in their nutritional qualities, about two-thirds starch by dry burden, with smaller amounts of protein, dietary fiber, and vitamins. The largest remainder is the personnel casualty of vitamin C, although some products may be enriched to compensate. One hundred grams ( 3½ oz ) of unenriched clamant mashed potatoes provides 11 % of the Dietary Reference Intake of vitamin C, compared to 18 % provided by the fresh potato version. [ 3 ]

early uses [edit ]

See besides [edit ]

References [edit ]

source :
Category : Healthy